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Tlindstrom
Spectacular birthday cake
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Ingredients
Directions
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Preheat the oven to 175 ° C.
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Grease the spring form.
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Line the bottom of the mold with baking paper.
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Grate the apple over a bowl and mix with lemon juice.
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Sift the flour and cornstarch with a pinch of salt.
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In a bowl, beat eight eggs with three quarters of sugar in eight to ten minutes to a pale foamy mass.
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Fold the flour mixture through until it is completely absorbed.
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Fold the grated apple through.
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Pour the batter into the spring form and slide a ridge in the middle of the oven.
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Fry the cake until golden brown and cooked for about forty minutes.
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The cake is cooked when the top feels resilient.
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Allow the cake to cool for twenty minutes in the opened oven.
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Remove the spring form and allow the cake to cool down on a rack.
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When the cake is in the oven, make the yellow cream for the filling and the butter cream: split two eggs and whisk in a bowl the egg yolks with the rest of the granulated sugar and the custard powder with the hand mixer to a pale, creamy cream.
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Add the milk while beating.
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Pour the mixture into a thick-bottomed pan and let it all slowly stir into a custard on almost low heat.
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Allow the yellow cream to cool.
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Make sure the butter is soft.
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In a bowl, beat the butter with the hand mixer creamy.
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Gradually add the icing sugar and stir until the mixture is smooth, pale and airy.
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If the butter cream is too stiff, add a spoonful of warm water.
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Halve the grapes.
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Cut the cake base into two equal layers: carve the cake in the middle around, place a wire in the notch and cross the ends of the wire crosswise through the cake.
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Sprinkle the cutting edges of the cake halves with creme de cassis.
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Place the bottom half of the cake on a flat dish and brush it with four-fruit jam, leaving two cm of the edge free.
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Spread the yellow custard over the jam.
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Divide the halved grapes over the custard.
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Put the other cake half on and press something.
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Press the edge of the cake halves together, making sure that no filling ends.
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Brush the top of the cake and the rim generously with buttercream and give the cream a cloud-like effect with a spatula.
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Put the chocolate sticks around.
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Decorate with blackberries and blueberries and sprinkle with some icing sugar.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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