Cake with cream flowers

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   How to make a cake with flowers from cream? Start cooking by baking the sponge cake. How to make a sponge cake? Prepare your food. Sift the flour through a sieve to saturate it with oxygen - then the sponge cake will turn out fluffier. Take category C1 eggs, remove them from the refrigerator in advance to keep them warm. Milk is suitable for any fat content. Choose high-quality, natural oil, without vegetable additives.

2. STEP 2

   

   Combine milk and butter in a saucepan, place on heat and bring to a boil. Beat the eggs with sugar into a fluffy, airy mass. Combine the flour with soda. Then alternately add the flour and milk mixtures to the eggs. Knead the dough by hand using a whisk so that it remains fluffy.

3. STEP 3

   

   Pour the finished dough into a baking dish (20 cm) and place in the oven, preheated to 180 degrees, for 45-60 minutes. Be guided by your oven. The finished biscuit will be golden in color and will spring back slightly when pressed. Check readiness with a wooden skewer - it should come out dry from the middle.

4. STEP 4

   

   Cool the finished sponge cake. To assemble the cake, cut the sponge cake into 3 layers.

5. STEP 5

   

   Prepare the cream. How to make cream? Use powdered sugar and heavy cream with at least 33% fat, otherwise it won't whip up. Combine the cream and powder and start beating at low speed for 1-2 minutes, so that the powder has time to melt. Then turn on maximum speed and beat the cream until fluffy and stable.

6. STEP 6

   

   To complement the filling, use canned peaches. Cut them into small pieces. Soak the sponge cakes with peach syrup.

7. STEP 7

   

   Layer the cakes with cream and place chopped peaches on them.

8. STEP 8

   

   So collect the whole cake. Level the top and sides of the cake until it is even.

9. STEP 9

   

   The top of the cake doesn’t need to be leveled much, as there will be flowers here. But coat the sides of the cake with cream a little thicker. Place the cake in the refrigerator for several hours to harden and soak.

10. STEP 10

    

    For decoration, prepare protein cream. Pour the egg whites into a mixing bowl and begin beating until stiff peaks form. At the same time, combine water with sugar, put on fire and bring to a boil.

11. STEP 11

    

    Add a little citric acid to the boiled syrup and continue cooking it to 120 degrees. If you don't have a kitchen thermometer, drop a drop of sugar syrup into cold water. If you can roll a ball from this drop, then the syrup is ready. If not, then cook some more. Then add the finished syrup in a thin stream to the egg whites, without stopping beating.

12. STEP 12

    

    Beat the cream for 4-6 minutes until it cools slightly. During whipping, the cream will become fluffy and stable. It can be colored with food coloring of any color. To prepare flowers, put a little cream in a separate bowl and color it pink.

13. STEP 13

    

    For decoration you will need several flower attachments (for roses), a leaf attachment, carnations for forming flowers and cream bags.

14. STEP 14

    

    Insert the nozzle into the cream bag, trim the tail a little and fill the bag with cream. On the clove, swirl it around to create a center of color with the cream.

15. STEP 15

    

    Then start adding petals.

16. STEP 16

    

    So form a rose.

17. STEP 17

    

    Using a fork, remove the rose from the carnation and transfer it to the cake. Make the required number of roses.

18. STEP 18

    

    You can make roses of different colors.

19. STEP 19

    

    Color some cream green and make leaves.

20. STEP 20

    

    Fill all the free spaces with cream leaves. The cake is ready! Enjoy your treat!

Comments on the recipe

GalchonoK

23.10.2023

4.8

Beauty in one word! I'm still delighted with this "Basket of Roses" cake. How to learn to make such beauty

Ira

23.10.2023

4.8

What a beauty!!!