Birthday Motif Cake Sea

For the birthday motif cake sea for the chocolate cake separate the eggs. Beat the egg whites to snow. Beat the yolks, butter and powdered sugar until fluffy and add the softened chocolate.

Sift flour with baking powder and stir in with the whipped cream. Finally, carefully fold in the beaten egg white. Grease and flour a 26 cm diameter cake pan, pour in the batter and bake the cake at 175 degrees.

For the egg liqueur cake (cake pan 20 cm in diameter), beat the eggs with the powdered sugar and vanilla sugar until a whitish mass is formed. Stir in oil and egg liqueur alternately.

Finally, mix flour with baking powder and stir in. Grease and flour the cake pan and pour in the batter, bake at 170 degrees.

For the chocolate buttercream, boil whipping cream and add coarsely chopped white chocolate, wait about 1 minute and mix well and let cool.

Beat the butter for about 10 minutes until fluffy and stir in the cooled chocolate mixture.

For the fruit ingredient, puree the berries, add sugar and cook for 2 minutes. Then add gelatin as directed. Line 2 soup plates with plastic wrap, divide the berry mixture in them and chill until a firm plate is formed.

Cut the chocolate cake in half and fill with jam. Spread the outside of the cake with jam and cover with blue fondant. Cut the eggnog cake 2x in half and fill as follows.

Cake base – butter cream – fruit egg

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