Happy Birthday, Grandma!

For my next visit with grandma, I had to prepare a little bit more. We had a special occasion. It was her Birthday. And because she love cream cakes, I thought that It will be a good idea to prepare one like that, not the diet cakes that I used to cook and eat for the last few months.
So you will not see something raw, diet and with a lot of fruits. Prepare yourself! 🙂
This cake had to be impressive, sweet-scented and with a deliciously taste, the cake that’ll make you say ”Wow”.


Driving down to and from my village, I had to stop a few times to make photos. Usually this is something absolutely normal for me. Not that I do not like such photos, they also have their charm.
Three layers, one chocolate and two avocado layers, two types of cream, some fruits for color, white chocolate … How does it sound? 🙂 It’s true that this cake was born from my wild imagination, not after all, this is how the most glorious desserts are born.
However the cake had its disadvantage, it was wasn’t big enough for the appetite of all of us.

There you go and the recipe for it:
Apart from all the ingredients, you’ll need handful of pitted cherries, 0.22lb blackberries and 0.22 lb pistachios.


For the avocado layers:

  • 0.27 lb soft butter;
  • 0.22 lb sugar;
  • 2 eggs;
  • juice and zest from one lime;
  • 1 little avocado;
  • 25 ml milk;
  • 0.5 lb ground almonds;
  • 0.35 lb flour;
  • 1 tsp baking powder;
  • 1 vanilla;

Preparation the avocado layers:
Beat well the butter with the sugar, and after that add the eggs, while you have soft cream.
Ground in a blender the avocado, add the juice and zest and mix until homogeneous.
Pour the avocado mixture to the one with butter and beat to soft cream once again. Stirring continuously and add the flour, almonds, vanilla and baking powder.
Once you have soft and homogeneous mixture, add 1/2 of the melange into a baking plate, covered with baking paper /about 8 inches/ and bake into a preheated oven to 170C/340F for a 45-60min.*
*If you have another baking plate like this one, you’ll save time.
Once the crusts are ready, leave them to cool on a metal grid and after that remove the baking paper.


Chocolate layer:

  • 0.17lb four;
  • 0.19lb sugar;
  • 0.4 lb unsweetened cocoa;
  • 1/2 tsp baking soda;
  • 1/2 tsp baking powder;
  • 1 egg;
  • 50 ml mixed yogurt with water /50:50/
  • 30 ml melted butter;
  • 50 ml hot coffee;

Preparation of the chocolate layer:
Mix all dry ingredients into a bowl.
In a separate bowl beat the egg, the yogurt with the water and the melted butter.
Pour them to the dry mixture and stirr with the hot coffee until you have homogeneous mixture.
Pour the melange into a baking plate, covered with baking paper and bake into a preheated oven to 170C/340F for a 12-15min.
Leave to cool on a metal rack.

Egg cream:

  • 0.25 lb soft butter;
  • 1 cup powdered sugar;
  • 3 egg yolks;
  • 5-6 tbsp coconut;
  • 2-3 tbsp milk;

Preparation egg cream:
Beat the butter to soft cream in a bowl.
In other bowl beat the egg yolks.
Stirring continuously and mix the two melanges, pour the coconut and the milk and beat to stiff peaks.
Keep in the fridge for about 30min to cool.

Chocolate mousse:

  • 0.45 lb. pastry cream;
  • 0.55 lb mascarpone;
  • 0.32 lb white chocolate;

Preparation of the chocolate mousse:
Melt the chocolate over a pan of hot water* and leave it to cool.
/*The water should NOT simmer/
Beat the pastry cream to stiff peaks and gently add the mascarpone.
At the end pour the white chocolate and mix once again.

Sounds tasty, right? 🙂

Syrup:

  • 1/2 cup milk;
  • 2 tsp instant coffee;
  • 3 tsp sugar;

Preparation: The syrup is simply a coffee, but perfectly whisking with other tastes. So you now how to make coffee, don’t you? 🙂
Question of choice is assembling the cake.
I separate the syrup into 3 parts and syrup the layers.
I put the two avocado layers at the bottom of the cake and between them nestled the egg cream.
Next I pour 1/2 of the chocolate mousse and on top of it spread the cherries.
On top of them i set the chocolate layer and the second part of the chocolate mousse.
Decorate with pistachios and the blueberries.
Leave the cake for at least 1 night into the refrigerator.
Cut the pieces with hot knife.

Bon appetit and until the next time!

My grandma was very happy, which was absolutely achieving the goal! 🙂

And I’m happy to share with you the atmosphere from that day through some photos:


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