Birthday is the most important day of a one person, so I tried my best to prepare this celebration for my daughter Ola. The motif of the event is woodland/enchanted forest, so the cake has a forest accent which is decorated with some fresh roses and deer figurine. I got the recipe for this cake from Aga, my sister-in-law, which is really worth trying, because the sponge cake is tasty, delicate and fluffy, and the combination of whipped cream with raspberries and butterscotch mass creates a perfect symphony of flavors for both adults and children 🙂

Ingredients:

Sponge cake (20-21cm springform cake tin):

7 large eggs
1 cup of plain wheat flour
1/3 cup of potato flour
1 cup of sugar
1 full tablespoon of vanilla sugar
1/2 teaspoon baking powder
2 tablespoons of cold water

Procedure:

Separate the yolks from the egg whites. Place the egg whites in a bowl and mix until they form a light foam. While mixing at the highest speed of the mixer, start adding a spoonful of sugar (each next spoon should be added only when the previously added portion is completely dissolved). Add the yolks one by one into the beaten foam, and finally pour in the water. Sift in both flours and baking powder through a sieve and add a spoonful into the egg mass. It should also be done very gently or beat at a low speed so that the previously beaten egg does not lose its fluffiness. Line the bottom of a 2 springform pan with a diameter of 20-21 cm with a baking paper and divide the dough into it. Place into the oven preheated to 170ºC and bake for about 30 minutes or until the toothpick inserted is dry. Allow to cool.

Frosting:

1.5 l of cream 36%
250 g of mascarpone cheese
3 fix creams
16 g of vanilla sugar
powdered sugar to taste
500 fresh raspberries (you can also use frozen)
9 tablespoons of kajmak or butterscotch sauce
6 tablespoons of raspberry jam

Procedure:

Pour the heavily chilled cream into a metal bowl, add the mascarpone and mix. Add sugar and fix creams while whipping. Whip until stiff whipped cream is obtained. Divide the whipped cream into four parts. Refrigerate for an hour to thicken. By this time, cut both cakes into two parts. Place the first layer of cake into the cake board. Spread 3 tablespoons of the butterscotch and 2 tablespoons of raspberry jam. Add some raspberries and one part of the whipped cream. Repeat for the second and third layer then cover with a fourth layer on top. Spread the left whipped cream on top and sides of the cake (I make it as a semi-naked cake which some of the sponge shows through). Now it’s time to decorate the cake (I decorate it with some fresh roses, deer figurine and of course a birthday cake topper).

Enjoy!