Debbie'S Birthday Cake Recipe

Name: Debbie'S Birthday Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Layer 1; 1 c. sifted flour; 1/4 c. powdered sugar; 1/2 c. unsalted sweet butter; 2/3 c. semi sweet chocolate chips; 1/2 c. seedless raspberry jam; Layer 2; 2 egg yolks; 1 tsp lemon juice; 1 tsp grated orange peel; 1/2 cup flour; 2 egg whites; 1/2 tsp salt; 1/2 c sugar; Layer 3; 1/2 c sliced peaches; 1/2 c. raspberries; 1/2 c. seedless grapes; 1/4 c. blueberries; 1/4 c. red currant jelly, melted; 1 1/2 tsp kirsch; 1 c. whipping cream; 1 tlb powdered sugar

Servings: persons

Layer 1
1 c. sifted flour
1/4 c. powdered sugar
1/2 c. unsalted sweet butter
2/3 c. semi sweet chocolate chips
1/2 c. seedless raspberry jam
Layer 2
2 egg yolks
1 tsp lemon juice
1 tsp grated orange peel
1/2 cup flour
2 egg whites
1/2 tsp salt
1/2 c sugar
Layer 3
1/2 c sliced peaches
1/2 c. raspberries
1/2 c. seedless grapes
1/4 c. blueberries
1/4 c. red currant jelly, melted
1 1/2 tsp kirsch
1 c. whipping cream
1 tlb powdered sugar

1
Layer 1 Butter crust
2
Mix 1 cup flour and 1/4 c. powdered sugar. Cut in cold butter until mixture resembles coarse crumbs. Press into the bottom of a 9 inch springform pan. Bake at 350 for 25 minutes oruntil golden. Sprinkle with chocolate chips when you take it out of the oven. Let stand 1 minute and spread chocolate with a spatula. Cool on a wire rack. Remove side of pan while crust is cooling.
3
Layer 2 Sponge cake
4
Beat egg whites in small mixer bowl until soft peaks form; beat in salt and granulated sugar. Beat egg yolks in large mixer bowl until thick and lemon colored. Beat in lemon juice and orange peel. Fold in egg white mixture. Fold in 1/2 cup flour. Pour into buttered, parchment lined 9 inch springform pan. Bake at 350 until top is light brown and center springs back when touched, 25 to 30 minutes. Cool sponge cake completely on wire rack. Remove from pan.
5
Layer 3
6
Place butter crust, chocolate side up on serving plate. Spread raspberry jam on top of chocolate. Top with sponge cake. Arrange fruits decoratively over top, leaving a 1/2 inch border. MIx currant jelly and kirsch; brush gently over fruits. Beat whipping cream until soft peaks form; beat in 2 tablespoons powdered sugar. Spoon whipped cream into a pastry bag fitted with a 3/8 inch star tip. Pipe stars in a border around the cake. Keep in refrigerator until raady to serve.

1356

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Layer 1, 1 c. sifted flour, 1/4 c. powdered sugar, 1/2 c. unsalted sweet butter, and more.

Yes, Debbie'S Birthday Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Debbie'S Birthday Cake

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