Byodo Birthday Cake
Byodo Birthday Numbercake
- 8 eggs
- 600 g wheat flour
- 200 g cornflour
- 6 tsp baking powder
- 410 g sugar
- 240 ml Byodo Baking Oil Classic
- 200 ml milk
- 1 pinch Byodo Sea Salt
- 600 g cream
- 375 g mascarpone
- 375 g low-fat quark
- 120 g icing sugar
- 12 sachets whipped cream stabiliser
- Range of fruits, chocolate, biscuits, and untreated flowers to decorate
- Number templates (size of A4 paper)
- Adjustable baking tin
- Byodo Baking Spray Oil
- Piping bag with round nozzle
Start by printing out and cutting out the appropriate birthday numbers (you can find templates here).
Beat the eggs, sugar, and salt until frothy, then add the baking oil and milk. Fold in the flour with the cornflour and baking powder. Smooth the batter out in the tin and bake in a fan-assisted oven at 180°C for 8-10 minutes. Proceed in the same way for the rest of the cakes. Cut the numbers out with the aid of the templates.
Whip the cream with 6 sachets of whipped cream stabiliser. Stir the mascarpone, icing sugar and quark together with the remaining stabiliser until creamy, then fold in the cream and chill.
Decorate the numbers with dots of cream and chill in the fridge for approx. 1 hour. Then stack carefully, press together gently and decorate as you prefer, for example with flowers, berries or macarons.