A friend of ours made the birthday cake for Liz’s 30th Birthday- he used to work as a pastry chef at a restaurant in Perth for many many years! I managed to get a few photos of the process and the recipe- It tasted absolutely amazing, including the off cuts throughout the process! He has scaled down the recipe however you may need to scale it down a little further for a more “home” sized option.
Birthday Cake Recipe (Large)
The recipe is divided up into sections as it’s quite labour intensive. This cake fed at least 50 dessert portions.
Sponge layers (3)
250g Castor Sugar
250g Plain Flour
Whip eggs and sugar until thick and pale, gently fold through sifted flour, and spread thinly on baking trays. Bake 170 degrees 7-10 minutes
Almond Japonaise Layers (2)
250ml Egg Whites
100g Castor Sugar
250g Almond Meal
250g Icing Sugar
Dry mix almond meal, icing sugar, flour and cornflour well. Whip whites and castor sugar until stiff. Gently fold dry ingredients through. Spread thinly and bake 180 degrees 10-15 minutes.
200ml Lemon Juice
250g Castor Sugar
Combine all ingredients and gently cook over water until thick. Strain and chill.
White Chocolate Cream
150g White Couverture Chocolate
1 Litre Thickened Cream
Boil cream (150ml) and pour over chocolate. Gently stir/whisk until melted and smooth. Cool overnight (not in fridge).
Whip cream (1 Litre) until stiff, and fold through chocolate mixture.
1:1 sugar and water and a little vanilla, boiled together and cooled
Approx 400g fresh raspberries
- Start with a layer of sponge (skin removed) and brush lightly with sugar syrup.
- Spread lemon curd over the sponge – about 5mm thick.
- Add a layer of Japonaise.
- Spread with White Chocolate cream – about 5mm thick, and cover evenly with halved fresh raspberries. Add a thin layer of the chocolate cream to just cover the raspberries.
- Repeat this process again, finally adding a layer of sponge as the fifth/top layer.
Decorate with fresh meringue, toasting it with a gas torch.