Birthday Cake

Beat the butter with the confectioner's sugar until a light and fluffy mixture forms

Add the eggs one at a time, beating well after each addition, until smooth and creamy

Multiply the flour with yeast and mix gently

Pour into a 30cm-diameter greased cake pan

Bake in a preheated oven (200°C) for about 45 minutes or until golden brown

Remove from the oven, let cool, and then unmold

Repeat the process

Prepare the filling: remove the stones from the plums

In a small saucepan, combine the plums, confectioner's sugar, and 3/4 cup water

Cook over low heat until the plums are soft

Mash in a blender, then fill the cake

Set aside

Prepare the soft glaze: beat the egg whites until frothy, then add the confectioner's sugar, beating well after each addition

Add lemon juice and continue beating until smooth and creamy

Spread immediately over the filled cake with an offset spatula, leaving the surface smooth

Let set for at least 1 day before serving

Prepare the stiff glaze: beat the egg whites until frothy, then add the confectioner's sugar, beating well after each addition

Add lemon juice and continue beating until firm peaks form

Pipe onto the cake using a piping bag with a large round tip

Divide the surface of the cake into 4 parts, using a toothpick to make a light mark

Cover the toothpick mark (vertically) with a strip of glaze piped from the piping bag

From the middle of the cake, create another horizontal stripe, dividing only one half of the cake into two

Continue making vertical and horizontal stripes, without covering the previous stripe to form a lattice pattern in the middle of the cake

This will allow you to decorate 1/4 of the cake

To finish the other parts, follow the same process

Finish with the same piping bag tip, creating circular designs

Decorate with natural flowers

Serves 40 pieces per serving

Calories per serving: 452.