Baking a Birthday Cake ASMR | Soft Spoken With an Accent & Relaxing Sounds

Welcome to my channel!
Today I’m baking a creamy layer cake with an orange–chocolate filling, and I’m so happy to have you here with me. We have several birthdays in my family around the same time, so this cake is actually for four people — including me! This time the cake turned out really well: not too sweet, beautifully soft, and it disappeared almost instantly at the party.

I hope you enjoy the video and find it relaxing to watch.
And as always, if you’d like to support my YouTube journey, you can buy me a new notebook on Buy Me a Coffee — even one euro makes a difference. Thank you so much for your support. ❤️
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Recipe
Cake Batter
1 cup (about 2–3 dl) of eggs (4–6 eggs)
The same amount of sugar
The same amount of flour (half wheat flour, half potato flour)
About 1 tsp baking powder
Breadcrumbs or semolina for coating the cake pan
Beat the eggs and sugar until thick and fluffy (about 10 minutes). Mix the flours and baking powder together and fold them gently into the egg–sugar mixture in batches. Grease the cake pan and dust it with breadcrumbs or semolina.

Bake for about 30–40 minutes at 175°C (350°F).

Filling
About 220 g chocolate (I used orange chocolate)
4 dl cream
200 g cream cheese
Melt the chocolate. Whip the cream. Soften the cream cheese and mix in the melted chocolate. Gently fold the chocolate–cream cheese mixture into the whipped cream.

Topping(I ended up with too much, so one carton of cream might be enough.)
4 dl cream
2 dl flavored quark (I used orange chocolate)
Whip the cream and fold in the quark.

Assembling the Cake
When the cake has cooled, slice it into three layers (cut twice horizontally to make three layers). Moisten the first layer with milk. Spread half of the filling on top. Add the second layer and moisten it with milk. Spread the remaining filling. Place the top layer on and moisten with milk.
You can let the cake rest at this stage for a few hours or overnight to develop flavor.

Frost the cake.

Warm regards,
Tiina

#asmraccent #bakingasmr