Today I will teach you how to prepare a classic birthday cake using ingredients that you surely already have at home. You’ll love the result!
This recipe is easy, economical and will guarantee you a delicious cake, well moist and ready to surprise everyone at your next celebration. Follow these steps and tips to get a perfect cake!
How to prepare Party Cake
To prepare this recipe, you will need:
Ingredients
For the cake:
- 4 eggs
- 200 g sugar
- Lemon zest
- Vanilla essence
- 100 ml oil
- 200 ml warm or room temperature milk
- 250 g self-rising flour, sifted
For the filling and decoration:
- 500 ml vegetable cream (or heavy cream with 3 teaspoons of sugar)
- 3 peaches in syrup (optional)
- 300 g dulce de leche
- Chocolate or nut chips (optional)
- 100 g semisweet chocolate
- 100 ml hot cream
- Nuts for garnish
Preparation:
For the cake
- Initial mix: Beat the eggs with the sugar, lemon zest and vanilla essence until the mixture turns white and is very foamy.
- Add oil and milk: Add the oil, mix a little, and then add the warm milk.
- Add flour: Add the self-rising flour twice, previously sifted, using a spatula so as not to lose the air obtained.
- Baking: Pour the mixture into an 18 cm mold that is buttered and floured. Cook in a preheated oven at 170°C for 40 minutes.
- Cooled: Remove the cake from the mold and let it cool.
Preparation of the filling
- Whipping cream: Whip the vegetable cream (or cream with sugar) until firm.
- Syrup: Mix the syrup from the peaches with 2 teaspoons of sugar and heat until boiling.
- Cutting peaches: Slice the peaches and set aside.
Cake assembly
- Cut the cake: Remove the belly from the cake and cut it into three equal layers.
- First layer: Place a layer of sponge cake in a mold lined with a bag, dip with the syrup and add dulce de leche. You can add chocolate chips or nuts.
- Repeat: Repeat with the other layers of sponge cake.
- Additional layers: Add a layer of whipped cream and arrange the peaches neatly. Cover with a little more cream and finish with the last layer of sponge cake.
- Refrigerate: Cover with the bag and take to the refrigerator for a minimum of 12 hours so that the flavors concentrate.
Decoration
- Cover the cake: Top the cake with the whipped cream evenly.
- Prepare ganache: Mix the semisweet chocolate with the hot cream until melted. Pour over the cake for a simple yet elegant decoration.
- Finishing touches: Use the remaining cream in a piping bag and add nuts and peach slices if desired.
Councils
- Sifting the flour is crucial to avoid lumps and ensure a smooth texture.
- Refrigerating the cake for at least 12 hours will make the flavors blend better and the cake will be very moist.
- Use a large knife to cut the cake into equal layers for a more uniform presentation.