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The Chantilly, Strawberry and Peach Birthday Cake is a delicious dessert, ideal for sharing on that special occasion, absolutely perfect for a birthday or any special occasion. INGREDIENTS FOR THE SPONGE CAKE: 4 eggs at room temperature 165 gr of sugar = 3/4 cup = 10 tablespoons 210 gr of self-rising or all-purpose wheat flour = 1, 5 cups = 12 tablespoons 1 teaspoon of baking powder 1/2 cup of milk = 125ml 2 tablespoons of semi-melted butter = 40gr zest of 1 lemon 22 cm diameter cake pan greased and floured INGREDIENTS FOR THE CREAM FILLING AND DECORATION: 250 gr of strawberries 250 gr of peaches in syrup 1 cup of peach syrup 110 gr of sugar = 1/2 cup = 6 tablespoons 400 ml of whipping cream Pineapple juice, orange juice, water with sugar, any syrup Strawberries and peaches to decorate PREPARATION: SPONGE CAKE: Sift the flour with the baking powder, set aside. Beat the eggs with the sugar until creamy, add the butter, lemon zest, flour and finally the milk. Place in the mould and bake at 180ºC for about 40 minutes or bake in a bain-marie in a pot on the stove for 60 minutes, remove, allow to cool and unmould, cut in half horizontally, remove the crumb from the cake leaving a border of about half a cm. Set aside the cut cake, crumble the crumb and set aside. CREAM FILLING: mix the cream with the sugar until it forms a chantilly, divide into 2 parts, store 1 in the fridge. Mix the fruits in the whipped cream. Moisten the 2 halves of the cake with syrup or juice and fill the lower half well with the fruit and whipped cream mixture, assemble the top of the cake to close it. Cover very well with the whipped cream that was stored in the refrigerator and cover with the crumbled crumb. Place strawberries and peaches to taste on the surface to decorate, refrigerate for 2 hours and it is ready to enjoy. Bon appetit. #temperosesaflores #cakes #desserts #sweets #pastries #gastronomy -------------------------------------------------------------------------------------- Tea for TWO The Whole Other Pop Happy