A classic homemade birthday cake with fluffy cocoa sponge, light vanilla cream, rum syrup, and fruity layers — a guaranteed crowd-pleaser for any celebration.
Birthday Cake (Tort Aniversar)
Ingredients
For the cocoa sponge:
For the syrup:
For the cream:
For filling:
Instructions
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Prepare the sponge cake:
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In a large bowl, beat the eggs with sugar and rum essence for about 7 minutes, until light and fluffy.
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Add the oil and mix briefly.
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In another bowl, mix the flour, cocoa powder, and baking powder.
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Sift the dry ingredients and gently fold them into the egg mixture in two batches.
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Pour the batter into a baking pan and bake at 160°C (320°F) until a toothpick comes out clean.
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Let the sponge cool completely, then slice it horizontally into 4 layers.
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Prepare the syrup:
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Bring the hot water and sugar to a boil.
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Remove from heat and add the rum essence.
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Let it cool slightly.
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Prepare the cream:
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Whip the cream with sugar and vanilla essence until fluffy and stable.
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Divide the cream into 3 equal parts.
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Assemble the cake:
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Place the first sponge layer on a plate and soak it well with syrup.
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Spread one part of the cream and add 2 tablespoons of chocolate cream.
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Add the second sponge layer, soak it, then spread cream and add tangerine pieces.
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Continue layering: sponge, syrup, cream, chocolate, until all layers are used.
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Chill:
- Refrigerate the cake overnight before decorating and serving.
