Bluberry Layer Cake and Tiramisu Feast

Got into mood for baking and decided to make a delayed birthday cake feast for my husband. He has definitely got a sweet tooth and he can easily eat up a whole cake on his birthday if only let.  He sometimes dreams of having a cake batter party from time to time. That would be a party where we eat only cake batter – chocolate cake batter, beaten eggs and sugar etc. We’ve actually never had a party like yet. Well,  I did not think about having such a party but to bake a surprise cake. In the end I had two cakes.

I had two layer cake bottoms in the freezer so I decided to use them and make two mini-cakes.

Blueberry Layer Cake

1 layer cake bottom
3 dl blueberries
1 dl double cream
1 dl thick natural yoghurt
1 tbsp vanilla sugar
1 tbsp sugar flavoured with orange rind
3 tbsp blackcurrant jam

Cut one big sponge cake bottom into four small ones with a cup or a portion mold. Moisten the layers with lemon juice (1 tbsp lemon juice, 1 tbsp sugar, 1 dl water). Whip the cream and add the yoghurt and sugar. Take the first layer and spread blackcurrant jam thinly on the first layer. Repeat with the second and third layer. Place the fourth layer and spread the cream and yoghurt on it. Decorate with blueberries.

Quick and Light Tiramisu
This is a light version and I’ve changed the recipe and am not following the original recipe with mascarpone, eggs and lady fingers (Savoyard biscuits) and Amaretto. The original is of course much better and richer in taste.

1 sponge cake bottom
1 dl double cream
1 dl Philadelphia cheese
½ dl espresso
1 tbsp vin santo or amaretto cream
1 tbsp cocoa powder

Cut one  big sponge cake bottom into four small ones with a cup or a portion mold. Moisten the layers with a mixture of vin santo and espresso.  Whip the cream and add the cheese and a dash of vin santo. Spread on blackcurrant jam thinly on the first layer. Repeat with the second and third layer. Place the fourth layer and spread the cream and cheese mixture on the cake. Sieve cocoa powder on top of the cake. Let the cake stand in the fridge for an hour or so.

This is a simple recipe for a layer cake bottom. The basic idea is to have equal amounts of sugar, eggs and flour. I learnt to bake the cake using glasses to measure the amounts. Four eggs make a good layer cake bottom with two or three layers and for a birthday party of 10. First you whip the eggs and sugar until the mixture becomes white and fluffy. Then you add the flour and turn it in carefully.  You get a better mixture if you use one table-spoon of potato starch in the flower and 1 tsp of baking powder. Grease and flour a cake tim of 25 – 30 cm in diameter. Pour in the cake batter and bake in 175 C for about 30-40 minutes or until golden brown on the surface. The cake is ready when a tester comes out clear. Let the cake cool for a while and flip it on to a plate or a rack to cool. Cut into two.

We had the two cakes but did not manage to eat the Tiramisu. We did not even start it and decide to save it for today. Today is a big day, our favourite girl is coming home after spending a year in Spain. I’ll have to come up with a new cake for next week and her welcome party!

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