Here is a great idea for a birthday cake for a little girl. A strawberry mermaid cake, covered in fondant.
Make the molly cake: beat the eggs with the sugar until tripled in volume, then add the flour with baking powder.
At the same time in another bowl, whip the very cold cream until you achieve a nice whipped cream.
Mix the whipped cream with the flour, sugar, and eggs mixture.
Butter and flour a tall mold (10 cm high) or alternatively do it in two batches and bake for 1 hour and 30 minutes at 150 degrees.
Make the strawberry ganache: Cut the strawberries and put them on the heat with just a little water, cook for 10 minutes.
Chop the white chocolate and bring the cream to a boil. In a bowl, combine the two ingredients.
Add the butter and then the blended strawberries, straining them if you don't want the seeds.
These 2 steps, cake and ganache, can be done the day before, and on the day itself, only assembly will remain. The cake should be wrapped and refrigerated, and the ganache should be covered and brought to room temperature.
Cut the cake into 2 or 3 layers vertically and fill with cream. Also cover the sides and top of the cake so that the fondant adheres well to the cake.
To finish, all that's left is to roll out the fondant and let your imagination run wild. I bought a figurine and silicone molds for the shells; they are handy and can also be used at Christmas. Place the decorated cake in the fridge, and that's it.
Make the molly cake: beat the eggs with the sugar until tripled in volume, then add the flour with baking powder.
At the same time in another bowl, whip the very cold cream until you achieve a nice whipped cream.
Mix the whipped cream with the flour, sugar, and eggs mixture.
Butter and flour a tall mold (10 cm high) or alternatively do it in two batches and bake for 1 hour and 30 minutes at 150 degrees.
Make the strawberry ganache: Cut the strawberries and put them on the heat with just a little water, cook for 10 minutes.
Chop the white chocolate and bring the cream to a boil. In a bowl, combine the two ingredients.
Add the butter and then the blended strawberries, straining them if you don't want the seeds.
These 2 steps, cake and ganache, can be done the day before, and on the day itself, only assembly will remain. The cake should be wrapped and refrigerated, and the ganache should be covered and brought to room temperature.
Cut the cake into 2 or 3 layers vertically and fill with cream. Also cover the sides and top of the cake so that the fondant adheres well to the cake.
To finish, all that's left is to roll out the fondant and let your imagination run wild. I bought a figurine and silicone molds for the shells; they are handy and can also be used at Christmas. Place the decorated cake in the fridge, and that's it.
15 servings
15
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TH