Cream flowers cake

10 servings
1 day

How to make a cake with flowers from cream? Start cooking by baking the biscuit. How to make a biscuit? Prepare the products. Sift flour through a sieve to saturate it with oxygen - then the biscuit will turn out to be more magnificent. Take the S1 categories of eggs, take them out of the refrigerator in advance to keep them warm. Milk is suitable for any fat content. Choose oil of high quality, natural, without vegetable additives.

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

Pour the finished dough into a baking tin (20 cm) and place in the oven, warmed to 180 degrees, for 45-60 minutes. Navigate your oven. The finished biscuit will turn golden and spring a little when pressed. Check readiness with a wooden skewer - it should come out dry from the middle.

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

Make the cream. How to make a cream? Take icing sugar and fatty cream, at least 33% fat, otherwise they will not rise. Combine the cream and powder and start beating at first at a low speed for 1-2 minutes so that the powder has time to melt. Then turn on the top speed and whisk the cream until fluffy, stable.

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

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

So collect the whole cake. Line the top and sides of the cake to make it even.

The top of the cake may not be much aligned, as there will be flowers here. But coat the sides of the cake with cream a little tighter. Put the cake in the fridge for a few hours to freeze and soak.

To decorate, make a protein cream. Pour the egg whites into the whipping bowl and start whipping until strong. In parallel, combine the water with sugar, put on a heat and bring to a boil.

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

Whisk the cream for 4-6 minutes to cool a little. During beating, the cream will become lush and stable. It can be painted with food dyes of any color. To make the flowers, put some cream in a separate bowl and paint pink.

For decoration, you will need several flower nozzles (for roses), a leaf nozzle, cloves for forming flowers and bags for cream.

Insert a nozzle into the cream bag, trim the ponytail a little and fill the bag with cream. On a clove, scrolling through it, make a heart of color with cream.

Then start adding petals.

So shape the rose.

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

You can make roses of different colors.

Paint a little cream green and make leaves.

Fill all free gaps with cream leaves. Cake is ready! Nice treats!