Food & Drinks

International Pi Day or, for us, just cake day

Hip Hip Hip Hooray for International Pi Day. The day when mathematics enthusiasts celebrate the magic of the pi number in all sorts of ways. All fun and games, but I still prefer to make it my own holiday because I'm not so fluent in numbers myself. And PIE DAY sounds a lot cozier. And let's face it, what better way to celebrate this day than with pie aka a delicious cake? Uber Eats found out for us what the most popular cakes are and shares a delicious overview to inspire you during Pi Day. I just add to that with some delicious recipes of the editors' three favourite cakes. All you have to do is run to the shop for the ingredients. OK and get your hands dirty tonight. Hip hip hurrah! Time for cake.

Amsterdam's top 10 most popular cakes

Red Velvet Cake
Chocolate Mousse Cheesecake
Salted Caramel Chocolate Cake
Carrot Cake
Double Chocolate Cake
Banana Walnut Cake
Key Lime Cheesecake
Mud Chocolate Cake
Strawberry cheesecake
Turtle Cake

Red Velvet Cake

And yes now I can try to top the ultimate red-velvet recipe but, fair is fair, the very best is made by the girls at Favor Flav. All credits may go to Emma de Touars. This red deliciousness want you.

Chocolate mousse cake with Oreo base

Bottom

  • 150 grams of Oreo biscuits
  • 50 g butter

Filling

  • 400 ml whipped cream
  • 200 grams of white chocolate
  • marrow of 1 vanilla pod
  • 1 tbsp granulated sugar

Topping

  • 100 grams of dark chocolate
  • 75 ml whipped cream
  • six Oreo biscuits, crumbled
  1. Put the biscuits in the blender until it is a fine mixture. Melt the 50g butter in a pan and mix with the Oreo crumbs.
  2. Take a springform pan, line the bottom with baking paper and grease the sides with butter.
  3. Spread the Oreo mixture over the base and press down well. Place in the fridge.
  4. Melt the white chocolate au bain marie and leave to cool.
  5. Whip the cream until it is lumpy together with the vanilla and sugar.
  6. Pour the chocolate into the lumpy cream and gently spat it in.
  7. Spoon the chocolate mixture onto the Oreo base and smooth the top with a spatula or palette knife. Put the cake in the fridge for about 2.5 hours.
  8. In the meantime, put 75 ml of whipping cream in a saucepan on the heat and bring to the boil.
  9. Chop the bar of chocolate and add to the cream.
  10. Leave this on low heat for a minute, then stir until smooth.
  11. Remove the cake from the fridge, remove the rim and baking paper.
  12. Spread the chocolate mixture over the cake and decorate with the biscuit crumbs.

Salted Caramel Chocolate cake

Bottom

  • 225 grams of Digestive biscuits
  • 150 grams of butter

Caramel layer:

  • 100 g butter
  • 200g brown sugar
  • 2 cans condensed milk
  • 1 tsp coarse sea salt

Chocolate topping:

  • 125 ml whipped cream
  • 150 g dark chocolate
  • sea salt flakes
  1. Preheat the oven to 160 degrees. Line a springform pan with baking paper and grease the edges with butter.
  2. Put the biscuits in a blender or grind them with a rolling pin. Melt the butter in a pan.
  3. Put the crumbs in a large bowl and add the melted butter.
  4. Spread the biscuit mixture over the bottom of the baking tin and press down well. Bake the bottom for 10 minutes until golden brown. Leave to cool and put in the fridge.
  5. Melt the butter for the caramel sauce. Add the sugar while stirring with a whisk.
  6. Once the butter starts to bubble add the condensed milk, keep stirring with the whisk.
  7. Pour the caramel sauce onto the cake base and spread the sea salt over the caramel. Place in the oven for 15 minutes.
  8. Melt the chocolate for the ganache au bain marie. Add the whipping cream and stir well. Remove the chocolate from the heat and let the ganache stand for 10 minutes.
  9. Remove the cake from the oven, let cool and pour the ganache on top of the caramel layer. Add some extra coarse sea salt if necessary.
  10. Let the cake cool in the fridge for at least 1.5 hours.