My girl likes sprinkles. And she made this cake with me. Her fourth birthday cake to share with her friends at school. She was really proud of it. And me of her.
I know that we will both remember this cake. And how much fun we had to bake it. It’s the first birthday cake she made. She wanted vanilla and chocolate in it.
Happy birthday to you my precious Lulu. You’ve been waiting for this birthday all month! And now, in one day only, you will turn four.
You’ll always be the most amazing Christmas present we’ve ever had.
We love you as no words can express.
We feel blessed to have you in our lives.
Happy holidays to you all!
Joyeuses fêtes !
This cake is unpretentious. Light. And really simple to make. Lulu and her classmates all loved it–I really think they did because it’s very light and easy to eat, unlike some birthday cakes that, to my taste, always tend to use too much cream and filling.
I decided to use buckwheat flour and potato starch for the sponge cake. And then made a dark and milk chocolate ganache to cover the cake. A few sprinkles.
And nothing else.
For the Vanilla Génoise:
- In the bowl of a stand mixer, combine the egg yolks with the sugar and salt. Beat on medium to high speed until the mixture becomes pale in color.
- Beat the vanilla extract in.
- Reduce the speed and add the buckwheat flour and potato starch.
- In another bowl, beat the egg whites with a pinch of salt (use an electric mixer or your stand mixer) until soft peaks form.
- Fold the egg whites into the previous batter.
- Preheat the oven to 400 F and fill the mold of your choice 2/3 full (the cake will rise and then deflate slightly again once it cools; I didn’t need to grease the mold because mine is silicone– With this batter, I had enough for Lulu’s cake and a series of 6 muffin molds.)
- Bake the cake for 20 minutes (check if the blade of a sharp knife inserted in the middle comes out dry).
- Remove from the oven and let rest for 5 minutes. Unmold the cake and let cool completely.
For the Chocolate Ganache:
- 1/2 cup + 2 tablespoons (150 ml) heavy cream
- 2.6 ounces (75 g) milk chocolate
- 2.6 ounces (75 g) dark chocolate
- 1/3 cup minus 1 tablespoon (70 g) blond cane sugar
- 1 stick (113 g) unsalted butter, diced
- Place the cream in a pot and bring to a simmer.
- Add the two chocolate and stir until all of the chocolate is dissolved and the cream is smooth.
- Add the sugar and stir until dissolved.
- Add the pieces of butter progressively while continuing to stir. Your chocolate ganache should be smooth and shiny.
- Place the sponge cake on a cooling rack placed on top of a baking sheet (which will allow you to collect the excess chocolate). Start by pouring the chocolate ganache in the middle of the cake and continue by pouring it on the edges, so that the entire surface of the cake is covered. The extra ganache will overflow onto the baking sheet. Use the excess again, if needed, especially to cover the sides of the cake–I try to not use a spatula so that the ganache is even on the cake.
For the finish:
- Sprinkles of your choice
- Arrange the sprinkles on top of chocolate wherever you like.
- Transfer the cake to the fridge until the ganache is set.