Chamomile Delight Cake

Have a flower waltz at your tea party! The Chamomile cake surprises with its beauty and splendor. Its taste is as amazing as its appearance. The cake will definitely attract everyoneʼs attention, because the daisies look like they are alive!
cook time: 8h
Logan Winslow
Chamomile Delight Cake

Nutrition Facts (per serving)

263
Calories
7g
Fat
42g
Carbs
6g
Protein

Ingredients (12 portions)

Biscuit:

Sugar 150 g
Wheat flour 300 g
Chicken eggs 3 pc

Custard:

Sugar 100 g
Wheat flour 2 tbsp
Butter 20 g
Milk 0.5 l
Eggs 1 pc

Chocolate glaze:

Butter 20 g
Chocolate 70 g

Flowers:

Mastic g

Recipe instructions

Step 1

Step 1
How to make a Chamomile cake? First, make daisies from mastic. you will need sugar mastic in three colors: yellow, white and green.

Step 2

Step 2
Roll out the white mastic into a plate between pieces of cling film. Use a glass to cut out circles from the mastic.

Step 3

Step 3
Make cuts in a circle for future petals. For this purpose, I cut out a template for myself from paper, it’s more convenient.

Step 4

Step 4
Shape the tips of the petals using a sharp knife.

Step 5

Step 5
Using a match, toothpick or thin wooden stick, press on the middle of each petal, making it voluminous.

Step 6

Step 6
Cover a bowl and deep plate of a suitable size with foil and place a flower on the foil in it. In this position it will dry out and become voluminous. Do the same with all the daisies.

Step 7

Step 7
For the center of the chamomile, take yellow mastic. Roll it into small balls and press them down lightly.

Step 8

Step 8
Make random cuts on the yellow cakes with scissors. This way they will look more natural.

Step 9

Step 9
Cut out leaves randomly from green mastic, having previously rolled it into a layer between pieces of cling film.

Step 10

Step 10
The mastic sticks very well with water. Place some water in the center of the white circle and glue the yellow center.

Step 11

Step 11
Chamomiles dry in the air, the main thing is to avoid moisture, and you should not dry them in the refrigerator. My daisies were drying on the table all night.

Step 12

Step 12
While the flowers are drying, prepare the sponge cake. Sift the flour through a sieve, thanks to which it will be saturated with oxygen, and the finished sponge cake will turn out fluffier and airier. Turn on the oven to 200 degrees in advance.

Step 13

Step 13
Beat the eggs into a deep container and beat with a mixer at low speed. Continuously whisking, add sugar little by little.

Step 14

Step 14
Beat eggs with sugar until thick white foam forms. Pour the sifted flour into the beaten eggs and mix gently with a spatula or spoon using gentle movements from bottom to top.

Step 15

Step 15
Pour the dough into the mold. Grease the bottom of the pan with butter and sprinkle with flour. Bake the sponge cake in a preheated oven for 35-40 minutes. The exact time depends on your oven. You can check readiness with a toothpick — stick it in the middle and immediately take it out. If it is dry, then the biscuit is ready. Read about all the secrets of making sponge cake at the link at the end of the recipe. Cool the finished biscuit completely. It is advisable to let it sit for several hours so that it does not crumble.

Step 16

Step 16
Prepare the necessary ingredients for the custard.

Step 17

Step 17
Pour sugar, flour, beat in an egg into a deep plate or bowl and mix everything until smooth.

Step 18

Step 18
Pour in the milk and mix everything again until smooth.

Step 19

Step 19
Pour the mixture into a saucepan or a small saucepan. Cook the cream over low heat until thickened, stirring constantly. Remove the finished cream from the heat and cool slightly. Add butter to the cream and stir. Cover the cream with cling film and leave it to cool to room temperature.

Step 20

Step 20
Cut the finished sponge cake into two layers.

Step 21

Step 21
Brush one cake layer with some of the cream and place the second cake layer on it.

Step 22

Step 22
Distribute the remaining cream evenly over the entire surface of the cake. Place the cake in the refrigerator for several hours, preferably overnight.

Step 23

Step 23
Melt the chocolate and butter in a water bath and in the microwave.

Step 24

Step 24
Pour the resulting glaze over the cake, distributing it evenly over the entire surface.

Step 25

Step 25
Decorate the cake with fondant daisies. Enjoy your tea!

Additional rubrics

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