Cake basket with flowers for March 8

Step-by-step preparation

Cooking time: 5 hr

1. STEP 1

   

   BISCUIT: Beat spinach with sunflower oil in a blender.

2. STEP 2

   

   Separate the whites from the yolks. Beat 3 yolks with 80 g of sugar.

3. STEP 3

   

   Add chopped spinach, zest, mix.

4. STEP 4

   

   Beat 4 egg whites with 50 g of sugar and vanilla sugar.

5. STEP 5

   

   Mix baking powder with sifted flour. And mix the biscuit dough in three steps, adding flour with whipped whites to the spinach-yolk mixture.

6. STEP 6

   

   Place the dough in a mold, preferably cone-shaped, narrower at the base. Bake the biscuit at 180 degrees for 30 minutes.

7. STEP 7

   

   BUTTER CREAM: Whisk chilled cream with powdered sugar and vanilla sugar.

8. STEP 8

   

   APRICOT LAYER: Add cognac to the syrup from a jar of apricots and stir.

9. STEP 9

   

   CAKE: Cut the sponge cake. Alternate sponge cakes soaked in syrup, butter cream, chopped apricots. Place the sponge cake with buttercream and apricots in the refrigerator.

10. STEP 10

    

    CHOCOLATE CREAM: beat 1 yolk with 130 g of sugar and 90 ml of milk in a water bath until thick.

11. STEP 11

    

    Cream the softened butter and add the yolk mixture, whisking. Then add chocolate, melted and cooled to a temperature of approximately 36 degrees.

12. STEP 12

    

    Coat the sides of the sponge cake with a thin layer of chocolate cream. Then use an open star pastry tip to draw a basket.

13. STEP 13

    

    BASKET HANDLE: Knead the dough for the basket handle from egg white, milk, sugar, flour and cocoa. Divide it into 2 parts and form a braid from two strands.

14. STEP 14

    

    Form a handle to the size of the basket, insert skewers or toothpicks on both sides and bake at 180 degrees for 15 minutes.

15. STEP 15

    

    PROTEIN-CUSTARD CREAM: Pour water into a clean saucepan, add sugar without stirring. Place on medium heat.

16. STEP 16

    

    When the syrup boils, start beating the egg whites with a mixer for 2 minutes at medium speed, then at maximum speed.

17. STEP 17

    

    Cook the syrup for 7 minutes until the temperature reaches 121 degrees - you need to use a special thermometer

18. STEP 18

    

    Remove the syrup from the heat and pour the hot syrup into the whipping egg whites in a thin stream, continue beating the egg white custard until it cools for another 10 minutes.

19. STEP 19

    

    Add food coloring to it.

20. STEP 20

    

    Using a tulip attachment, decorate the sponge cake with tulips made from protein cream.

21. STEP 21

    

    Using the “leaf” attachment, make leaves from the protein-custard cream.

22. STEP 22

    

    Insert handle.

23. STEP 23

    

    Enjoy your tea! Spring holiday! Happy Women's Day March 8th!

Comments on the recipe

Ira

16.11.2023

4.9