How time flies! My little girl is turning 21 today!! Happy Birthday Elia.
We celebrated her birthday yesterday, as her younger brother on the left is at work until late in the evening, so we preferred to celebrate it a day earlier when all the family is together.
My children love my cakes and I think they would not trade them even if bought from the best confectionery. I asked Elia what kind of cake she wanted for her birthday and she said chocolate with strawberries.
I was looking for inspiration on the internet and loved this one as soon as I saw it. The post was in a language I do not know and without a recipe to translate, so I just made it the way I always make my cakes. The only problem was that the piggies were made of gum paste, something I have never attempted to make until now, so initially I decided to decorate the top with some strawberries.
I bought 500 grams strawberries in order to make a Strawberry Sauce, which I used to make the cream filling using the 400 grams. The remaining were saved for the decoration on top, which eventually I did not use. I kept thinking how I could make those piggies, which were the most fun part of the whole concept and the idea of making mazipan piggies came up.
I blanched some almonds, dried them well and then powdered them with the icing sugar to make the Almond Paste. The only thing which is not edible is their tails. I used thin wire and ribbon which I glued with fabric glue.
I did not have any food colours as I rarely use any but I solved the problem using syrup from the strawberries to make the piggies and did not make the lifesaver.
I prepared the sponge cake from the previous day, adding 1/2 cup extra dark cocoa powder. The cake is a little more dense than usual and this time I used a smaller baking tin (23 cm / 9 inch), so the sponge is much higher than usual and this enabled me to cut it into 3 slices.
I wet each slice with syrup from the strawberry sauce. I placed the first piece on a platter and put the cake ring back. I added half the cream and continued with the second piece. I added the remaining cream and ended with third piece and kept the parchment paper on top. The cake was put in the fridge for an hour for the cream to set.
I broke the kit kats in the middle and surround the cake. I secured them with a ribbon which I tied around the cake and refrigerated it overnight.
- 400 grams strawberries
- 2 tbsp lemon juice
- 1/2 cup sugar
- 1/2 cup leftover sour cherry syrup (if you don’t have any add more sugar and water, just enough to dissolve the sugar)
Strawberries were boiled in a shallow non stick frying pan for about 15 minutes until the sauce was thick.
- Strawberry sauce (I used the syrup to wet the sponge and mashed the remaining, which was about 1 cup)
- 50 grams corn flour (starch)
- 2 cups milk
- 1 tbsp butter
Heat the milk. In a pot add the corn flour and using a ballon whisk dissolve with the hot milk. Add the pureed strawberries and mix until the cream sets. Add the butter and mix.
- 100 grams blanched almonds
- 120 grams icing sugar
- 2 tbsp Strawberry syrup (from the sauce)
- 2 tbsp lemon juice
Peel and dry the almonds.
In a food processor add the almonds together with sugar and powder. Sieve so that there are no big pieces. Add lemon juice and strawberry syrup and mix to make a paste. Form the piggies and refrigerate overnight.
The next day I prepared the ganache. After removing the parchment paper I poured the ganache on top of cake. I refrigerated it for about an hour (or until it starts setting) and then placed the piggies on top.
- 200 ml heavy cream
- 250 grams couverture chocolate
- A pinch of salt
- A pinch of freshly grated black pepper
- 1/2 tsp orange zest
Over a double boiler heat the cream (do not boil). Add the chocolate and mix until it melts. Add butter, salt, pepper and zest and mix. Set aside until it cools.
12 Kit Κat chocolates (11 1/2 needed)
You will find more cake ideas in Volume 2 of my e-cookbook, sold by me in pdf format or on all Amazon stores.
Kopiaste and Kali Orexi,