Girls Birthday Cake with Candles
ready in 4 h.
- For the cake
- 3 eggs (separated)
- 3 tablespoons hot water
- 0.333 cup sugar
- ½ cup plain flour
- 4 tablespoons Coconut flakes (toasted)
- 1 pinch Saffron
- 1 pinch salt
- For the filling
- 5 leaves gelatin
- ⅔ cup Coconut cream
- 1 ⅔ cups double cream
- ⅔ cup Shredded coconut
- sugar (to taste)
- 4 tablespoons Raspberry syrup
For the cake: heat the oven to 180C, 350F, gas 4. Grease a 20-22 cm| 8"-9"cake tin.
Whisk the egg yolks with the hot water and half the sugar until fluffy.
Whisk the egg whites until stiff, gradually whisking in the remaining sugar.
Gently stir the egg whites into the egg yolk mixture until incorporated. Fold in the flour, coconut flakes, saffron and salt until blended.
Spoon into the tin and bake for about 30 minutes until golden and springy to the touch. Turn out and cool on a wire rack.
For the filling: soak the gelatine leaves in a small bowl of cold water for 5 minutes.
Heat the coconut cream, stirring, in a small pan and add sugar to taste. Remove from the heat and set aside to cool.
Squeeze out excess water from the gelatine and add the gelatine to the cool coconut cream.
Whisk the cream until stiff and fold in the desiccated coconut.
Cut the cake horizontally into 3 layers.
Fold the whisked cream into the coconut cream and stir in the raspberry syrup.
Spread 1 cake layer with 1/2 of the cream, top with another cake layer and spread with the remaining cream. Place the top cake layer in place and chill the cake for 2-3 hours.
For the decoration: reserve 1/4 of the sugarpaste. Knead pink colouring into the larger quantity and roll out on a surface dusted with icing sugar. Cover the cake with the pink sugarpaste, smoothig it out.
Colour the remaining sugarpaste with food colourings to form the arms, head, legs, shoes, skirt, bodice, sleeves, face and hair.
Arrange on the cake and place the sugar pearls on the 'skirt'. Decoarte with candles and pink and blue sweets.