Gift Bow Birthday Cake Recipe

Name: Gift Bow Birthday Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 None eggs, separated; 200 g caster sugar; 2 tsp vanilla extract; 1 None vanilla pod, halved lengthways, seeds scraped out; 75 g plain flour; 25 g cornflour; 1 tsp baking powder; 75 g raspberry jam; 300 g frozen mixed berries, defrosted and pureed; 50 g quark; 250 g mascarpone; 2 tbsp lemon juice; 2 tbsp grenadine syrup; 2 tbsp creme de cassis; 11 leaves white gelatine, soaked in cold water; 400 ml whipping cream, whipped; 325 g marzipan; 125 g icing sugar, plus extra for dusting; None None Red food colouring; None None White writing icing

Servings: persons

4 None eggs, separated
200 g caster sugar
2 tsp vanilla extract
1 None vanilla pod, halved lengthways, seeds scraped out
75 g plain flour
25 g cornflour
1 tsp baking powder
75 g raspberry jam
300 g frozen mixed berries, defrosted and pureed
50 g quark
250 g mascarpone
2 tbsp lemon juice
2 tbsp grenadine syrup
2 tbsp creme de cassis
11 leaves white gelatine, soaked in cold water
400 ml whipping cream, whipped
325 g marzipan
125 g icing sugar, plus extra for dusting
None None Red food colouring
None None White writing icing

1
Preheat the oven to 325u00b0F. Line the bottom of a 10 inch round springform pan with parchment paper. Beat the egg whites to stiff peaks, gradually add 1/2 cup sugar, 1 tsp vanilla extract and a pinch of salt. Beat in the vanilla bean scrapings, then the egg yolks. Sift the flour, cornstarch and baking powder together then fold into the batter. Spoon into the springform pan and smooth out. Bake for 25 mins, until a skewer comes out clean. Loosen the edge of the springform pan and allow to cool on a wire rack. Once the cake is cool, remove it from the pan. Cut it in half horizontally by inserting a knife in the center and rotating the cake around it. Place the bottom half on a cake board and spread the jam over top. Place a cake ring around it.
2
To make the filling, mix together the pureed berries, mascarpone (or whipped cream cheese, if using), lemon juice, grenadine, cassis, 1 tsp vanilla extract and 1/2 cup sugar. Dissolve the gelatin (squeeze out any extra water if using sheet gelatin) with 4 tbsp of the berry mixture in a small saucepan set over low heat, then stir the mixture back into the berry mixture. Chill for 3-5 mins, until the mixture begins to solidify, then gradually fold in 1/2 of the whipped cream. Spread over the bottom cake and gently press the second cake on top. Chill for 4 hours.
3
Meanwhile, knead the marzipan and powdered sugar together. Color 1/4 red and set aside. On a work surface dusted with powdered sugar, roll out the remaining marzipan into a 13 inch circle. Set aside. Remove the cake ring and spread the remaining whipped cream over the top and sides of the cake. Carefully lay the marzipan over the top and press down gently. Chill.
4
While the cake is chilling, roll out the red marzipan into a 13 inch rectangle. Cut 2 strips 1 inch wide x 13 inches long. Place on the cake in the shape of a cross. Cut the remaining marzipan into a bow. Place on the center of the cake. Decorate with the white decorating icing and dust with powdered sugar.

976

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 20 ingredients. The key ingredients include: 4 None eggs, separated, 200 g caster sugar, 2 tsp vanilla extract, 1 None vanilla pod, halved lengthways, seeds scraped out, and more.

Yes, Gift Bow 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.

That's it — enjoy your meal!

Gift Bow Birthday Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions