Cake Flower

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   How to make a Flower cake? First prepare the sponge cake. Products for it should be at room temperature. Corn starch can be replaced with potato starch. Take large eggs, category no less than C1.

2. STEP 2

   

   Mix cornstarch with flour and baking powder and sift through a sieve. The flour will be enriched with oxygen, and the sponge cake will rise well during baking and will be fluffy and airy.

3. STEP 3

   

   Wash your eggs, as even seemingly clean shells can harbor harmful bacteria. Beat the eggs and sugar at high speed with a mixer until fluffy and light. When the mixer beaters leave visible, clear marks on the surface of the whipped mass, you can finish the process.

4. STEP 4

   

   In small portions, add flour sifted with baking powder and starch into the beaten egg mass. Using a spatula, fold in the dry ingredients using a gentle scooping motion from top to bottom to keep the batter as fluffy as possible.

5. STEP 5

   

   The dough turns out homogeneous, light, fluffy.

6. STEP 6

   

   Line the bottom of a 22cm diameter baking dish with parchment. There is no need to grease the walls of the mold. Carefully place the dough into the mold and smooth it out.

7. STEP 7

   

   Bake the biscuit in an oven preheated to 180 C for 30-35 minutes until golden brown. Do not open the oven for the first 25 minutes to prevent the sponge cake from settling due to a sudden temperature change. Cool the finished biscuit slightly, then remove from the mold. Baking times and modes may vary; be guided by the operating characteristics of your oven.

8. STEP 8

   

   It is better to let the biscuit stand for 10-12 hours so that the crumb thickens. Then, when cutting into cake layers, the biscuit will crumble less. To make the cake look a little fuller, I cut off the top of the sponge. From it I cut out the center of the flower with a round notch. I made a small indentation in the middle of the biscuit by cutting off the crumb. Using a sharp knife, cut off the unnecessary parts of the biscuit so that you get the “petals” of a flower.

9. STEP 9

   

   Cut the resulting flower sponge cake into 3 layers.

10. STEP 10

    

    Prepare ice cream cream for finishing the cake (cream 2). Use high-quality butter, without milk fat substitutes. Preferably 82% fat. Remove the butter from the refrigerator in advance to allow it to soften.

11. STEP 11

    

    In a small, heavy-bottomed saucepan, combine eggs, sugar and vanilla. Whisk until smooth.

12. STEP 12

    

    Gradually pour milk into the resulting mass, stirring at the same time.

13. STEP 13

    

    Place the saucepan over medium heat. With constant stirring, bring the mixture to a slight thickening. It is very important not to be distracted, but to stir the mixture all the time so that the eggs do not curl and the cream turns out homogeneous.

14. STEP 14

    

    When the custard base thickens noticeably, reduce the heat to low. Stirring vigorously, keep the custard base for another 1-2 minutes. It should slowly slide off the shoulder blade.

15. STEP 15

    

    Remove the custard mixture from the stove and cover with cling film “in contact” so that a crust does not form on the surface. Cool the mixture to room temperature.

16. STEP 16

    

    Beat soft butter with vanilla sugar until fluffy.

17. STEP 17

    

    Continuing to beat, add 1-2 tbsp. custard base. It is important that the butter and base are at the same room temperature. Then the cream will be smooth and will not separate.

18. STEP 18

    

    Gradually add the entire custard base. Beat until you get a fluffy cream.

19. STEP 19

    

    I divided the finished cream into 3 parts: the smaller one for the middle, the larger one for the petals and the rest for the contour.

20. STEP 20

    

    Any colors of dyes can be used. I added red coloring to most of the petal cream and whisked until the color was uniform. I mixed a smaller part of the cream with yellow dye. I left the contour cream white. Place the prepared cream in the refrigerator to make it more stable.

21. STEP 21

    

    Prepare the cream for layering the cakes (cream 1). Sour cream is suitable with a fat content of 15-20%. Adjust the amount of sugar to taste. Vanilla sugar can be replaced with vanillin.

22. STEP 22

    

    Combine sour cream with sugar and vanilla sugar. Stir until smooth. Leave the cream for 10 minutes for the sugar to dissolve.

23. STEP 23

    

    Place the cake on a plate and spread evenly with sour cream.

24. STEP 24

    

    Cover with the second cake layer and also apply cream. Collect the entire cake this way.

25. STEP 25

    

    Grease the top and sides of the cake with sour cream.

26. STEP 26

    

    I also greased the circle of sponge cake for the center of the flower with cream and placed it in the center. Place the cake in the refrigerator so that the cream hardens a little.

27. STEP 27

    

    When the ice cream (cream 2) has cooled and become denser, start decorating the cake using a piping bag. I used a small star attachment. Decorate the center with yellow cream, and outline the “petals” with white cream.

28. STEP 28

    

    Cover the “petals” of the flower with pink cream. Cool the finished cake for 2-3 hours.

29. STEP 29

    

    Before serving, cut the Flower cake into portions. Bon appetit!

Comments on the recipe

Testomania

30.11.2023

4.6

The Flower cake attracted me not just because of its delicious photo, which made me want to make it, but also because it doesn’t need to be soaked for a long time, since the sour cream soaks the sponge cake quite well and quickly. I had a ready-made sponge cake, but there was very little time to make a cake out of it. I prepared the sour cream very easily and quickly (20% store-bought sour cream). The decorating cream turned out to be not that difficult either. The most jewelry work is to cut out a beautiful flower from biscuit blanks. I did it by eye, I was in a hurry, the result was a five-leaf flower and a lot of good decent pieces, from which I built the second tier of the flower and the core. The cake turned out very tender, moist and incredibly delicious! Many thanks to the author for the idea and inspiration!