We always ordered or bought the birthday cake from a cake shop while I’m in Malaysia and in Holland, we always special ordered it in a bakery shop. Somehow, I miss the Malaysia’s birthday cake very much and find the dutch’s birthday cake is a bit bored. So, I decided to make it myself and found this recipe. I’ve never made any cake that cover with cream nor making a meringue. But I told myself to give it a try. The appearance may looks a bit disappointing but the combination of taste was fantastic except the size is a bit big for one person. (I used the pie mould)
I’ve made some adjustment on the recipe and the method after reading through the comment of others. I baked the cake and meringue separately.
- 175g softened butter
- 175g caster sugar
- 3 medium eggs
- 175g self-raising flour, sifted
- 1 tsp baking powder
- 3 egg whites
- 100g caster sugar
- 3 tsp instant coffee granules (I used espresso)
Butter cream for filling
- 50g softened butter
- 100g icing sugar, sifted
- 2-3 tbsp. coffee liquid
- 50g walnut, chopped
- 1 tsp vanilla extract
- 3 tbsp. icing sugar with remaining of the coffee
- Make 3 tbsp. of instant coffee with boiling water, then keep it cool.
- Beat the butter with sugar til pale white.
- Add egg one at a time and continue beating, fold in the sifted flour and baking powder while beating.
- Fold in 3 tbsp. of coffee liquid, vanilla extract.
- Bake the cake for an hour in 180C.
- When it is done, leave it to cool.
- Beat the egg whites and gradually add sugar while beating.
- When it is in peak form. (peak –> hold the bowl upside down and it will NOT fall).
- Gently fold in the instant coffee granules.
- Cover the baking pan with grease baking paper.
- Put a tablespoon on the pan (the size to cover the top of the cake).
- Bake for 1.5 hours in 100-110C.
Making butter cream
- Cream the butter.
- Add in sifted icing sugar, 3-4 tbsp. coffee liquid, vanilla extract.
- When it is well combine, add in the chopped walnut.
Making the drizzling sauce:
- Add icing sugar into the remaining coffee liquid.
- The sauce suppose to be thick and not too runny.
- When cake has cool, split/cut it into half horizontal.
- Spread the butter cream to the middle and sandwich it.
- Put some butter cream on top of the cake to hold the meringue.
- Drizzle over the meringue with the coffee icing before serving.
The original recipe baking the meringue and the cake together, this result the cake below the meringue in not well cook form. This is because the meringue served as a protection layer on top of the cake. Check out the physics of baked Alaska and then you will understand why. Another mistake that I’ve done here was the temperature was too high while baking the meringue. Nevertheless, it was my first time baking meringue; will corrected it next time.
Anyway, we enjoyed this home-made and self-baked birthday cake of mine; this birthday is the BEST!!!