Cake flower

7 servings
1 day

How to make a Flower cake? Make the biscuit first. The products for it should be room temperature. Corn starch can be replaced with potato starch. Take eggs large, categories at least S1.

Mix the cornstarch with the flour and baking powder and sieve through a sieve. The flour will be enriched with oxygen, and the biscuit will rise well during baking, will be lush and airy.

Wash the eggs, since even on the seemingly clean shell there may be harmful bacteria. Whisk the eggs with the sugar on a high mixer speed until fluffy, light. When the mixer whisks leave visible, clear marks on the surface of the whipped mass, the process can be completed.

In small portions, pour the flour sifted with baking powder and starch into the whipped egg mass. Stir in the dry ingredients with a spatula in neat scooping movements from top to bottom to keep the dough as airy as possible.

The dough is homogeneous, light, lush.

Cover the bottom of a 22cm baking dish with parchment. The walls of the mold do not need to be lubricated. Carefully place the dough in the tin, level.

Bake the biscuit in a pre-preheated 180 With the oven for 30-35 minutes until ruddy. For the first 25 minutes, do not open the oven so that the sponge does not settle from a sharp temperature drop. Cool the finished biscuit slightly, then remove from the tin. Baking time and mode may differ, focus on the features of your oven.

It is better to give the biscuit an exposure of 10-12 hours so that the crumb is compacted. Then, when cut into corgis, the biscuit will crumble less. To make the cake look a little bulkier, I cut off the top of the biscuit. From it I cut out the middle of the flower with a round notch. In the middle of the biscuit, I made a small depression, cutting the crumb. Cut unnecessary parts from the biscuit with a sharp knife so that the & quot; petals & quot; flower.

Cut the resulting sponge flower into 3 cakes.

Make the Cream Ice Cream to finish the cake (Cream 2). Use high-quality butter, without milk fat substitutes. Preferably 82% fat. Remove the oil from the fridge beforehand to soften.

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

Gradually pour milk into the resulting mass, while mixing.

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

When the custard base thickens noticeably, reduce the heat to minimal. Actively mixing, hold the brewed base for another 1-2 minutes. It should slowly slide off the shoulder blade.

Remove the custard mass from the plate and cover it with cling film to contact so that a crust does not form on the surface. Cool the mass to room temperature.

Whisk the soft butter with the vanilla sugar until fluffy.

Continue to beat, add 1-2 tbsp each. custard base. It is important that the oil and the base are the same room temperature. Then the cream will turn out to be smooth and will not delaminate.

Gradually add the whole custard base. Whisk until fluffy cream is obtained.

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

Any color of the dyes can be used. In most of the petal cream, I added red dye and beat to a uniform color. I mixed a smaller part of the cream with yellow dye. I left the contour cream white. Put the prepared cream in the refrigerator so that it becomes more stable.

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

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

Place the cake on a plate, brush evenly with sour cream.

Cover with a second bark and apply the cream as well. Collect the whole cake in this way.

Brush the cake with sour cream on top and sides.

I also smeared a circle of biscuit for the middle of the flower with cream and put it in the center. Refrigerate the cake so the cream freezes a little.

When the cream of ice cream (cream 2) has cooled and become denser, start decorating the cake with a cooking bag. I used a small nozzle & quot; star & quot;. Decorate the middle with yellow cream, and use white cream to indicate the contours of the & quot; petals & quot;.

Cover with pink cream & quot; petals & quot; flower. Cool the finished cake for 2-3 hours.

Cut the Flower cake into portions before serving. Enjoy your meal!