Super fast birthday cake

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Fill in the ingredients here (use shift+enter to place different ingredients on different lines)

Fill in the ingredients here (use shift+enter to place different ingredients on different lines)
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Ingredients

What do you need?
Quantity: 8P

1 ball of shortcrust pastry (homemade or ready-made)
400 ml cream
1 tbsp icing sugar
1 packet of vanilla sugar
1 tsp vanilla extract
1 jar of Maraschino cherries or other fruit of your choice
1 birthday candle
1 cake stand

1 ball of shortcrust pastry (homemade or ready-made)
400 ml cream
1 tbsp icing sugar
1 packet of vanilla sugar
1 tsp vanilla extract
1 jar of Maraschino cherries or other fruit of your choice
1 birthday candle
1 cake stand

Preparation method

How do you make this?

Preheat the oven to 180°C.

Roll out the shortcrust pastry evenly to about 3-4 mm thick between two sheets of baking paper or on a floured work surface. Line your cake tin with it.

Prick holes in the dough with a fork and bake for 20-25 minutes until a light golden brown, crispy crust.

Let the cake base cool completely and then place it on a cake stand.

Whip the cold cream with the icing sugar, vanilla sugar, and vanilla extract until stiff peaks form.

Important: Only spread the cake with the whipped cream about 30 minutes before serving, so the crust remains crispy.

Spoon the cream into a nice, high layer on the cake base.

Decorate with Maraschino cherries or the fruit of your choice.

Stick the candle in the cake, sing loudly, and enjoy!

Tips

Do you want extra taste? Brush the cooled cake base with a thin layer of melted white chocolate or raspberry jam before adding the whipped cream.

Not a fan of whipped cream? Replace it by Mascarpone with a little honey or Greek yogurt for a fresher touch.

Experiment with toppings such as chopped nuts, chocolate flakes or edible flowers for a festive finish.

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Did you recreate this recipe and was it tasty? Be sure to share it on social media and tag @sofiedumontchef! I would love that! Enjoy.