A Cake for My Sister

For the past two weeks I had the pleasure to spent some time with my beloved sister Luana.  She came from Brazil to spend her birthday here. It was amazing! And of course I made for her a special birthday cake: raspberries and vanilla mascarpone Bavarian Cream sponge cake decorated with some chocolate modeling roses.  

The sponge cake recipe is from Donna Hay Magazine Issue 65. As I love mascarpone cheese and Bavarian Cream, I made a Vanilla Mascarpone Bavarian Cream. The chocolate roses were made with modeling chocolate, the same that I used to make these chocolate hearts. It was easier and faster than making roses with sugar paste. I will definitely work more with modeling chocolate.

I love you sister!

A Cake for My Sister

Sponge Cake
(From Donna Hay Magazine Issue 65)

2/3 cup (100g) plain (all-purpose) flour
1/4 teaspoon baking powder
4 eggs
1/2 cup (110g)  sugar
50g unsalted butter, melted

Preheat oven to 180ºC (350ºF). Sift the flour and baking powder and set aside. Place the eggs and sugar in a electric mixer and whisk on high speed for 10-12 minutes or until pale, thick and tripled in volume. Sift 1/2 of flour mixture over the egg mixture and gently fold through using a large metal spoon. Repeat with the remaining flour. Add the butter and fold through. Divide the mixture between in 2x 20cm / 8-inch round lightly greased shallow cake tins lined with  non-stick baking paper. Bake for 16-18 minutes or until sponges are springy to the touch and come away from the sides of the tins. remove from the tins and cool completely on wire racks. 

Vanilla Mascarpone Bavarian Cream
(by Lulu's Sweet Secrets)

 9 g unflavored powdered gelatin
3 egg yolks
1/2 cup granulated sugar
2 cups heavy cream
12 oz / 340 g mascarpone cheese
1 tablespoon vanilla paste

 Put the gelatin in a small bowl of very cold water. Allow to soften for 10 minutes. In a large bowl, whisk the eggs yolks and sugar until slightly pale. In a saucepan, bring 1 cup of cream to a simmer. Pour a third of the hot milk over the egg yolk and sugar mixture (to temper the yolks). Whisk together and pour the whole mixture back into the saucepan.Cook, stirring, just until it reaches a temperature of 185°F (85°C). Remove from the heat. Incorporate the gelatin into the custard.  Allow to cool completely.
Add the mascarpone cheese, and using an immersion hand blender or electric mixer, blend together. 
Whisk 1 cup of cream with the vanilla paste until stiff peaks form. Incorporate to the mascarpone cream. Refrigerate until firm consistency.

Top one sponge with the Bavarian Cream and raspberries and sandwich with remaining sponge.
Decorate the surface of the cake with the remaining fresh raspberries.