Flower cake
Flower Cake: A Beloved Treat for Little Nature Lovers
If you want to add a touch of magic to a loved one's birthday, this flower-shaped cake is the perfect choice. Inspired by my daughter's love for flowers and nature, this cake not only looks stunning but also offers an unforgettable taste experience. I invite you to discover each step of this delight, from preparing the cake base to the final decoration.
Total preparation time: 2 hours
Baking time: 30 minutes
Servings: 12
Ingredients
For the cake base
- 15 eggs
- 15 tablespoons of flour
- 22 tablespoons of sugar
For the cream
- 2 packs of Almette cheese (approximately 400 g)
- 1 vial of vanilla
- 2 packets of vanilla sugar
For the whipped cream and color
- 1 pack of whipped cream (preferably Tnuva)
- 4 tablespoons of sugar
- 2 packets of whipped cream stabilizer (Dr. Oetker)
- 1 beetroot (for juice)
- 1 carrot (for juice)
For soaking
- 1 bottle of orange juice (I used Nestlé)
Step by Step
1. Preparing the Cake Base
Start by separating the egg whites from the yolks. This is a crucial step, as whipped egg whites will give the cake a light texture. Use a mixer to beat the egg whites until they become firm. Gradually add 15 tablespoons of sugar, one tablespoon for each egg white, until you achieve a glossy meringue.
In a separate bowl, mix the yolks with 7 tablespoons of sugar until you obtain a creamy, pale mixture. Combine the two mixtures, gently folding to avoid losing the air from the meringue. Sift the 15 tablespoons of flour (about one tablespoon for each egg) over the mixture and incorporate it with delicate movements.
A helpful tip: sifting the flour is essential to avoid lumps.
Baking: Preheat the oven to 180°C. Line a baking tray with parchment paper, then pour in the mixture and level it. Place the tray in the oven and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
2. Preparing the Cheese Cream
While the cake base is baking, it’s the perfect time to prepare the cream. In a bowl, mix the two packs of Almette cheese with a vial of vanilla and the two packets of vanilla sugar. Use a mixer to achieve a smooth and creamy mixture.
Tip: You can also add a bit of Greek yogurt for a lighter texture.
3. Preparing the Colored Whipped Cream
To achieve the perfect whipped cream, whip the cold cream together with 4 tablespoons of sugar and the 2 packets of stabilizer. If you want to give it a vibrant hue, extract the juice from the beetroot and carrot, adding it gradually until you reach the desired color.
4. Cutting the Cake Base
Once the cake base has completely cooled, it’s time to transform it into flower petals. Use a large cup to cut out petal shapes and a sour cream container to create the center of the flower.
5. Assembling the Cake
Place the first cake petal on a serving platter. Soak it with orange juice, then add a layer of cheese cream. Continue alternating layers of cake, juice, cheese cream, and whipped cream, finishing with a cake petal on top.
Decoration: Cover the cake with the colored whipped cream, ensuring that every inch is well covered. You can use a spatula or a knife to achieve an even finish.
6. Serving the Cake
For maximum visual impact, decorate the cake with edible flowers or fresh fruits. Serve it well chilled, alongside freshly squeezed orange juice or a refreshing lemonade.
Personal Note
I created this recipe with love and passion, keeping my daughter's joy in mind. Each layer of the cake is an expression of my love for the nature that surrounds us. I encourage you to try this recipe and personalize it to your taste!
Nutritional Information (per serving)
- Calories: approximately 350 kcal
- Protein: 6 g
- Fat: 18 g
- Carbohydrates: 45 g
Frequently Asked Questions
1. Can I use a different type of cheese?
Yes, you can replace Almette cheese with well-drained cottage cheese or mascarpone for a richer cream.
2. How can I make the cake healthier?
You can substitute sugar with a natural sweetener or banana puree, and replace white flour with whole wheat flour.
3. Can I make the cake a day in advance?
Yes, the cake can be prepared a day ahead. Make sure to keep it in the fridge to stay fresh.
This flower cake is not just a simple dessert; it’s a culinary masterpiece that brings joy and smiles. So roll up your sleeves and let your creativity bloom!
Ingredients: For the base: 15 eggs, 15 tablespoons of flour, 22 tablespoons of sugar. For the cream: 2 boxes of Almette cheese, 1 vial of vanilla, 2 packets of vanilla sugar. For the whipped cream and color: 1 box of whipped cream (I used Tnuva), 4 tablespoons of sugar, 2 packets of whipped cream stabilizer (Dr. Oetker), 1 red beet from which we use a bit of juice, 1 carrot from which we use the juice. For soaking: a small bottle of orange juice (I used Nestle).
