Cream Flower Cake

Step-by-step cooking

1. Step 1:

   

   How to make a cake with flowers from cream? Start cooking by baking a sponge cake. How to make a biscuit? Prepare the products. Sift the flour through a sieve to saturate it with oxygen — then the sponge cake will turn out more magnificent. Take the eggs of category C1, take them out of the refrigerator in advance so that they warm up. Milk is suitable for any fat content. Choose high-quality, natural oil, without vegetable additives.

2. Step 2:

   

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

3. Step 3:

   

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

4. Step 4:

   

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

5. Step 5:

   

   Prepare the cream. How to make a cream? Take powdered sugar and heavy cream, with a fat content of at least 33%, otherwise they will not rise. Combine the cream and powder and start whipping first at a low speed for 1-2 minutes so that the powder has time to melt. Then turn on the maximum speed and whisk the cream to a lush, stable state.

6. Step 6:

   

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

7. Step 7:

   

   Layer the cakes with cream and put the sliced peaches on them.

8. Step 8:

   

   So collect the whole cake. Align the top and sides of the cake so that it becomes even.

9. Step 9:

   

   The top of the cake can not be much leveled, as there will be flowers here. But cover the sides of the cake with cream a little tighter. Put the cake in the refrigerator for a few hours so that it freezes and gets soaked.

10. Step 10:

    

    Prepare protein cream for decoration. Pour the egg whites into a whipping bowl and start whipping until strong peaks. In parallel, combine the water with sugar, put on fire and bring to a boil.

12. Step 11:

    

    Add a little citric acid to the boiling 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 you can roll a ball out of 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.

13. Step 12:

    

    Beat the cream for 4-6 minutes so that it cools down a little. During the whipping, the cream will become lush and stable. It can be painted with food dyes of any color. To prepare the flowers, put a little cream in a separate bowl and color it pink.

14. Step 13:

    

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

15. Step 14:

    

    Insert the nozzle into the cream bag, cut the tail a little and fill the bag with cream. On the carnation, scrolling it, make the cream the core of the color.

16. Step 15:

    

    Then start adding petals.

17. Step 16:

    

    So form a rose.

18. Step 17:

    

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

19. Step 18:

    

    You can make roses of different colors.

20. Step 19:

    

    Paint a little cream in green and make leaves.

21. Step 20:

    

    Fill all the free spaces with cream leaves. The cake is ready! Have a nice treat!