Birthday cake

Preparation: at least 3 to 4 hours

Cooking: 30 to 60 minutes

Ingredients

The basic sponge cake - for this 7-layer cake, you need to make this sponge cake recipe 4 times

• 4 eggs, whites and yolks separated
• 125 g (4 1/2 oz) sugar
• 125 g (4 1/2 oz) flour
• 8 ml (1/2 tbsp) baking powder
• 1 pinch of salt
• 30 ml (2 tbsp) rum
• 5 ml (1 tsp) vanilla extract
• 1 pinch of salt

The ganache

• 375 ml (1 ½ cup) 35% cream
• 15 ml (1 tbsp) honey
• 1 pinch of salt
• 400 gr (13 1/2 oz) / 625 ml (2 ½ cups) Ocoa Cacao Barry dark chocolate pistoles
• 125 ml (1/2 cup) unsalted butter

Dark creaming

• 1 kg (2 lb) mascarpone
• 250 ml (1 cup) icing sugar
• as needed black food coloring in gel or powder
• Golden mirror glaze
• 3 sheets of gelatin
• 60 g (2 oz) milk
• 15 ml (1 tbsp) water
• 25 g glucose syrup
• 150 g (5 ¼ oz) Zephyr Cacao Barry white chocolate
• as needed gold powder

The filling

• as needed raspberry jam
• as needed fresh raspberries
• Decorations of your choice

Preparation

The sponge cake

1. Preheat the oven, rack in the center to 180 °C (350 °F).
2. In a bowl, using a hand mixer, beat the egg whites until stiff.
3. In another bowl, using a hand mixer, mix the egg yolks then add the sugar, whisk for at least 5 minutes, the time needed to blanch the eggs.
4. Incorporate the flour, baking powder, rum, vanilla and pinch of salt.
5. Using a spatula, gently incorporate the egg whites into the mixture by turning them over.
6. Butter and flour an 8" mold, pour the mixture into the mold and bake for 20 to 25 minutes. Depending on the height of the mold, the baking time will vary. The cake will rise and check its cooking by sticking the tip of a knife in the center. The cooking is finished when the tip comes out clean.
7. Let cool.
8. On the thickness, cut the cake in the middle into 2 layers.

NB: this sponge cake recipe makes 2 layers of cake.

The ganache

1. In a saucepan, bring the cream to a simmer, add the honey and a pinch of salt.
2. In a bowl containing the chocolate, pour the hot cream and using the mixer, emulsify the preparation.
3. Incorporate the butter and mix until you obtain a smooth and shiny preparation.
4. Let cool on the counter, before garnishing the layers of the cake.

The dark icing

In a bowl, using a spatula, mix the mascarpone, the sugar glaze and coloring, until you obtain a homogeneous and black mixture. Reserve at room temperature.

The golden mirror glaze

1. In a bowl of cold water, soak the gelatin sheets, to rehydrate.
2. In a saucepan, bring the milk, water and glucose syrup to the boil.
3. Off the heat, add the drained gelatin.
4. In a bowl, containing the white chocolate, pour and incorporate the preparation, using the hand mixer.
5. Incorporate the gold powder.
6. When the mixture is homogeneous, leave to cool to around 30 °C (86 F) before coating and dripping onto the cake.

The procedure and assembly

1. On a rotating tray, place a 9'' cardboard disk.
2. On the cardboard, in its center, place a dot of ganache, to prevent the cake from sliding later.
3. On the cardboard, place a layer of the cake, garnish alternately between each layer, with ganache, fresh raspberries and jam.
4. Refrigerate for 30 minutes.
5. Spread the black icing over the entire surface of the cake using a spatula. Refrigerate for 30 minutes.
6. Meanwhile, prepare the golden mirror glaze.
7. On top of the cake, gently pour the glaze, insisting on the edge so that the drips go down the cake and set.
8. At the base of the cake, arrange a few raspberries around the edge.
9. On top of the cake, arrange the decorations of your choice.