Even as a child, I was uninterested in birthday parties, both planning and hosting them, but when it comes to cake, I'm all in!
Because then I could pick which cake I wanted, and it would mostly be "Kinder cake," which is full of cream, hazelnuts, and an incredibly delicious meringue crust. But as the years pass, I have fewer and fewer opportunities to spend my birthday at home. Perhaps this is one of the reasons I enjoy making birthday cakes for others.
I completely forgot about my Hive birthday; luckily, 
You can't blame me; I was busy deciding between two cakes for someone's else's birthday, but the fact that a year has already passed reminded me of how quickly time fly. I never imagined I'd find a social network like Hive in my wildest dreams!
In that name, long live the bees!
But, back to the cake, and why this one! I forgot my mother's birthday in January of this year, so when they came to visit me a month or so later, I made up for it with a cake I made for the first time. My current partner in crime's favorite cake is Spanish Wind, so I hit two birds with one stone on that occasion, unfortunately, the cake did not turn out very well because the oven did not work properly. Of course, it was edible and did receive compliments, but I knew it wasn't IT.
Meringue crusts necessitate a lengthy drying time at a low temperature, and if your oven is sluggish, you can say goodbye to crunchy bites.
6 egg whites, 250 g granulated sugar, a few drops lemon juice, and a lot of patience for a long mixing time. I was able to extract two smaller crusts from this mass; otherwise, only one is baked per the original recipe.
Cook the cream by combining 2.5 dc of milk and 6 spoons of sugar, then whip 6 egg yolks and two spoons of flour, then pour in the milk and cook as you would pudding. While the cream is still warm, add a piece of butter, mix, and set aside to cool.
The cream is nearly finished, but the crust is still drying in the oven (more than an hour). When the cream has completely cooled, use a mixer to combine 150g powdered sugar and 100g butter, then add the cooled cream and continue to beat until it is smooth and silky.
Divide the mixture into two equal parts, one with toasted ground hazelnuts (about 150g) and the other with 100g of melted dark chocolate. That's why I like these cream bases so much: you can enrich them with different ingredients while working to create a variety of creams.
Crust - filling - crust - filling - whipped cream.
Do you notice any pits on the crust? Oh, the meringue crust worked; it now appears dry and hollow, but once combined with the fillings, it melts in your mouth.
Decoration, an indispensable part of sweets, even when they are made without a special occasion. I love doing it, almost like therapy.
I completely forgot that I didn't have a suitable cake tray, but that was easily solved with cardboard and aluminum foil; simply wrap a thicker piece of cardboard around it and place the cake.
My Hive birthday had passed the next morning, but the second one had arrived.
What will we have for breakfast?
Cake!
Despite the high sugar content, the cake is refreshing and light thanks to the cream, provided you limit yourself to one slice. :P
However, the party was mostly over today; there wasn't even a tray of cake left, and it was agreed that a similar delicacy would be prepared only for the New Year and Christmas holidays. We are currently persuading each other that it would be beneficial to begin a food detox; we will see what is eaten in the next period, until then....
@oks2crypto)Bon appetite!
