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Flower basket cake for March 8th

Flower Basket Cake for March 8th

A showstopping cake that will dress up any celebration!

Ira

Recipe author

Composition / ingredients

Servings:

Eggs

Sugar

130

Flour

130

Sunflower oil

Spinach

100

Lemon zest

Vanilla sugar

Baking powder

1.5

Vanilla sugar

Cream

350

Powdered sugar

Apricots (canned - one 1-pint jar)

Brandy

Sugar

130

Vanilla sugar

Butter

140

Milk

Egg yolks

Chocolate

Sugar

260

Vanilla sugar

Egg whites

Water

Citric acid

Pectin

Food coloring (assorted colors)

Sugar

Flour

100

Milk

Egg whites

Cocoa powder

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 4 g

Fats 23 % 12 g

Carbohydrates 70 % 37 g

291 kcal

GI: 3 / 5 / 92

Cooking method

Step 1:

SPONGE CAKE: Blend the spinach with the sunflower oil in a blender.
Step 2:

Separate the whites from the yolks. Beat 3 yolks with 80 g of sugar.
Step 3:

Add the blended spinach and the lemon zest, and mix.
Step 4:

Whip the 4 egg whites with 50 g of sugar and the vanilla sugar.
Step 5:

Mix the baking powder into the sifted flour. Fold the batter together in three additions, alternating the flour and the whipped whites into the spinach-yolk mixture.
Step 6:

Pour the batter into a pan — ideally a cone-shaped one, narrower at the base. Bake the sponge at 350°F (180°C) for 30 minutes.
Step 7:

WHIPPED CREAM: Beat the chilled cream with the powdered sugar and vanilla sugar.
Step 8:

APRICOT LAYER: Stir the brandy into the syrup from the jar of apricots.
Step 9:

ASSEMBLY: Slice the sponge into layers. Alternate layers of sponge brushed with the syrup, whipped cream, and chopped apricots. Chill the assembled cake in the refrigerator.
Step 10:

CHOCOLATE FROSTING: Whisk 1 yolk with 130 g of sugar and 90 ml of milk over a water bath until thickened.
Step 11:

Beat the softened butter, then beat in the yolk mixture. Add the chocolate, melted and cooled to about 97°F (36°C).
Step 12:

Spread a thin layer of chocolate frosting over the sides of the cake. Then, using an open-star piping tip, pipe a basket-weave pattern.
Step 13:

BASKET HANDLE: Knead a dough for the handle from the egg white, milk, sugar, flour, and cocoa. Divide it in two and braid it into a twist from two strands.
Step 14:

Shape the handle to fit the basket, insert skewers or toothpicks into both ends, and bake at 350°F (180°C) for 15 minutes.
Step 15:

ITALIAN MERINGUE: Pour water into a scrupulously clean saucepan and add the sugar without stirring. Set over medium heat.
Step 16:

Once the syrup boils, start whipping the egg whites with a mixer for 2 minutes at medium speed, then on high.
Step 17:

Boil the syrup for about 7 minutes, until it reaches 250°F (121°C) — use a candy thermometer; without one, cook to the soft-to-firm-ball stage. In the last 1–2 minutes of cooking, add the pectin and citric acid.
Step 18:

Take the syrup off the heat and pour it hot in a thin stream into the whipping whites. Keep whipping the meringue until it cools, about 10 more minutes.
Step 19:

Tint the meringue with the food coloring.
Step 20:

Using a tulip piping tip, pipe meringue tulips onto the cake.
Step 21:

With a leaf piping tip, pipe meringue leaves.
Step 22:

Set the handle in place.
Step 23:

Enjoy your tea party! Happy spring, and happy Women's Day!