Let's make a birthday cake
hive-120586·@hetty-rowan·
0.000 HBDLet's make a birthday cake
# Let's make a birthday cake <br>  <br> # It was that time again About 1 month ago, I told my partner that it had been a while since I experimented with a delicious cake in the kitchen. It was time to do that again. But we decided to hold off on this until we had a real occasion to celebrate, which was my partner's birthday last Tuesday. On Sunday evening we decided together what kind of cake I would make, and on Monday he brought the ingredients with him when he went home from work. <br>  # Not a cake for kids Tuesday it was up to me to make the cake. And judging by the ingredients, it's a filling you have to love. That means, if you can appreciate the egg liqueur in it, then ... yes, you can assume that it would be a very tasty cake. The ingredients I used are the following: - 200 gr ginger cookies - 100 gr butter - 150 ml egg liqueur - 400 gr cream cheese - 125 ml crème frache - 200 ml whipped cream - 100 gr sugar - 1 lemon <br>  <br> # Gelatin replacement And what is not in the photo is a sachet of vege-gel as a replacement for the gelatin that was in the original recipe. Vege-gel is a combination of different things that together give the same effect as what you get by adding gelatin to a cheesecake. Your pie filling will become a lot firmer. I could have made this without it, but then the cake would have had to be in the fridge overnight. And I didn't have time for that because I wanted to show a nice cake as soon as my partner got home from work. <br>  # Making the cake is not difficult at all! That's pleasant to know, isn't it? LOL. Even I could easily follow the recipe. <br>  # Let's do this! You start by crumbling the ginger cookies. If you have a good food processor, it is a matter of a few seconds. I don't have one, so I use another method, where a freezer bag with a rolling pin is a good combination. It takes a little longer, but the result is just such beautiful fine ginger cookies crumbs. <br>  <br> Then melt the butter in a pan, stir in the ginger cookies crumbs and then pour the whole into your mold. Press it down firmly with the back of a spoon until you have a firm bottom. Place it in the fridge while you make the filling. <br>  <br>  What do you need for the filling? First you take the cream cheese, the crème fraiche and the sugar. Mix this into a nice firm mixture. <br>  Dissolve the thickener in the juice of a fresh lemon and add it to your cream cheese mixture. Mix well. Now you finally add the egg liqueur. Of course, the mixer goes through this again at full power until you have a nice firm, yet airy batter. <br> # Oops ... forgot the photography And this is where I would normally post the next photo, but… now it comes, as is so often the case when I'm excited and focused on what I want to do. Then I forget to take pictures. <br>  It's not difficult, though... you pour this filling onto your cooled, hardened bottom. Put the whole thing back in the fridge for at least four hours so that the cake can stiffen. Then you take it out and decorate it however you want it. And while the cake is getting set in the fridge, it's always time for the dogs to enjoy the little leftovers, and strange but true… I'll take a picture of that! So that's just the top photo of this blog for me. You can see from the snouts of the dogs that they really liked the filling! <br>  <br> <br> And believe me, we said the exact same thing a few hours later. DELICIOUS! At the top of the cake I had dripped some egg liqueur over it in very thin lines and that's all I did for decoration. You can go crazy with this, but I decided it was enough. When my partner came home, we cut the cake and enjoyed it, but because he got so excited… I forgot to take pictures here too. LOL. I will really try the next time I make a cake again, to not forget all the photography. # Hope you have a good Saturday! 
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