Spectacular birthday cake

Preheat the oven to 175 ° C.

Grease the spring form.

Line the bottom of the mold with baking paper.

Grate the apple over a bowl and mix with lemon juice.

Sift the flour and cornstarch with a pinch of salt.

In a bowl, beat eight eggs with three quarters of sugar in eight to ten minutes to a pale foamy mass.

Fold the flour mixture through until it is completely absorbed.

Fold the grated apple through.

Pour the batter into the spring form and slide a ridge in the middle of the oven.

Fry the cake until golden brown and cooked for about forty minutes.

The cake is cooked when the top feels resilient.

Allow the cake to cool for twenty minutes in the opened oven.

Remove the spring form and allow the cake to cool down on a rack.

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.

Add the milk while beating.

Pour the mixture into a thick-bottomed pan and let it all slowly stir into a custard on almost low heat.

Allow the yellow cream to cool.

Make sure the butter is soft.

In a bowl, beat the butter with the hand mixer creamy.

Gradually add the icing sugar and stir until the mixture is smooth, pale and airy.

If the butter cream is too stiff, add a spoonful of warm water.

Halve the grapes.

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.

Sprinkle the cutting edges of the cake halves with creme de cassis.

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.

Spread the yellow custard over the jam.

Divide the halved grapes over the custard.

Put the other cake half on and press something.

Press the edge of the cake halves together, making sure that no filling ends.

Brush the top of the cake and the rim generously with buttercream and give the cream a cloud-like effect with a spatula.

Put the chocolate sticks around.

Decorate with blackberries and blueberries and sprinkle with some icing sugar.