This year I decided to use Molly cake to prepare this fabulous birthday cake for my 5 year old son. For the base I used a recipe from a friend blogger (La mia pasticceria moderna) which is soft and delicate and delicious. This type of cake is almost entirely flat which makes it perfect to be filled or decorated with cream of any kind. The filling I used is a silky white chocolate and yogurt cream that is called namelaka. I garnished everything with blueberries and blackberries which add an extra fresh note to the cake. The result is absolutely amazing.
Molly cake with berries and white chocolate and yogurt cream
Yogurt namelaka cream
- 4 g gelatin sheets
- 200 g white chocolate
- 50 ml water
- 10 ml glucose syrup or acacia honey
- 200 ml cold whipping cream
- 160 ml plain yogurt
- 250 g all-purpose flour
- 250 g white sugar
- 250 ml cold whipping cream
- 3 eggs
- 8 g baking powder
- 2 tsp vanilla extract
- 1 lemon only the zest
- 1 lemon only the juice
- berries I used blueberries and blackberries
- edible flowers for decoration optional
- butter and flour for the pan
Instructions white chocolate and yogurt cream
- Prepare the cream at least 6 hours before filling the cake.
- Soak the gelatin sheets in cold water for 10 minutes. Meanwhile, melt white chocolate over water bath. Heat the water with honey almost to the boiling point, turn off the heat, add squeezed gelatin and mix well. Gradually add water with gelatin into white chocolate while blending everything with immersion blender. Add cold whipping cream and blend again. Finally add yogurt and blend again until everything becomes smooth. Pass the mixture through a fine sieve to eliminate air bubbles. Cover the container with the plastic wrap and put the cream in the refrigerator until it becomes firm, for at least 6 hours or, better, overnight.
Instructions Molly cake
- To prepare your Molly cake I used two small 16 cm wide round springform pans. In this way the cake was rather tall and pretty. The 18 and 20 cm wide baking trays are also pretty good to use. If you intend to make bigger cake you will have to increase all the doses of the ingredients. Grease and lightly dust with flour your pans. Cut out two circles of baking paper and cover the bottom.
- Beat the eggs with sugar for 15 minutes until they become very light and foamy.
- Add sifted flour and baking powder, lemon zest and vanilla extract. Mix everything briefly with electric mixer. In the second bowl whip the whipping cream, add it to the first bowl and incorporate it gently with the delicate movements from the bottom to the top.
- Divide the dough between two pans and bake in preheated static oven at 160 °C for about 50 minutes or until the toothpick inserted in the center of the cake comes out clean.
- Remove from the oven, let them cool for 10 minutes then take the cake out from the pan and turn it upside down to lower any bump in the surface. Let it cool down completely.
Before offering it to your guests if you like decorated it with some edible flower (I used cucumber flowers) and serve.
lot of love. B.
P.s. If you like cakes or desserts that are a mix of delicate cream and fresh fruit I think you will also like my Yogurt namelaka cream pie with apricots.