Festive Cake Flower Delight

Original, beautiful, delicate, festive! Cake Flower can be made from any cake layers: shortbread, honey or, as in this recipe, sponge cake. This bright, delicious dessert with an interesting design will decorate any holiday. Especially good for childrenʼs tea party!
cook time: 24h
Owen Truitt
Festive Cake Flower Delight

Nutrition Facts (per serving)

258
Calories
16g
Fat
24g
Carbs
4g
Protein

Ingredients (7 portions)

For the biscuit:

Eggs 4 pc
Sugar 120 g
Baking powder 0.3 tsp
Wheat flour 110 g
Corn starch 25 g

For cream 1:

Sour cream 450 g
Sugar 50 g
Vanilla sugar 5 g

For cream 2:

Eggs 2 pc
Sugar 110 g
Milk 500 ml
Vanilla sugar 7 g
Corn starch 60 g
Butter 200 g
Food coloring 0.2 g

Recipe instructions

Step 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.

Step 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.

Step 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 whisks leave visible, clear marks on the surface of the whipped mass, you can finish the process.

Step 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.

Step 5

Step 5
The dough turns out homogeneous, light, fluffy.

Step 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.

Step 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.

Step 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.

Step 9

Step 9
Cut the resulting flower sponge cake into 3 layers.

Step 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.

Step 11

Step 11
In a small, heavy-bottomed saucepan, combine eggs, sugar and vanilla. Whisk until smooth.

Step 12

Step 12
Gradually pour milk into the resulting mass, stirring at the same time.

Step 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.

Step 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.

Step 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.

Step 16

Step 16
Beat soft butter with vanilla sugar until fluffy.

Step 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.

Step 18

Step 18
Gradually add the entire custard base. Beat until you get a fluffy cream.

Step 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.

Step 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.

Step 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.

Step 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.

Step 23

Step 23
Place the cake on a plate and spread evenly with sour cream.

Step 24

Step 24
Cover with the second cake layer and also apply cream. Collect the entire cake this way.

Step 25

Step 25
Grease the top and sides of the cake with sour cream.

Step 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.

Step 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.

Step 28

Step 28
Cover the “petals” of the flower with pink cream. Cool the finished cake for 2-3 hours.

Step 29

Step 29
Before serving, cut the Flower cake into portions. Bon appetit!

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