Spring flower cake

Spring Flower Cake

Preparation time: 1 hour
Baking time: 25 minutes
Total time: 1 hour and 25 minutes
Number of servings: 10 servings

The spring flower cake is a delightful masterpiece, perfect for celebrating spring and adding a touch of color and elegance to any festive table. This delicate cake, dressed in sugar paste flowers, hides a fine cream of white chocolate and fresh strawberries inside, which will delight even the most discerning tastes. Here’s how to prepare it step by step.

Ingredients for the sponge:
- 200 g flour
- 200 g sugar
- 4 eggs
- 100 ml milk
- 100 ml oil
- 1 packet of baking powder
- 1 vanilla essence

Ingredients for the white chocolate cream:
- 300 g white chocolate
- 400 ml whipped cream
- 1 packet of vanilla sugar
- 100 g fresh strawberries, diced

Ingredients for decoration:
- 500 g sugar paste (preferably colored)
- Food coloring (optional)
- A few whole strawberries for decoration

Preparing the sponge:
1. Preheat the oven to 180°C. Prepare a 24 cm diameter cake pan by greasing it with butter and dusting it with flour to prevent sticking.
2. In a large bowl, beat the eggs with the sugar until frothy and tripled in volume. This is an essential step, as it will determine the fluffiness of the sponge.
3. Gradually add the oil and milk, continuing to mix. Incorporate the vanilla essence.
4. Sift the flour together with the baking powder and gently fold with a spatula until well combined. Be gentle to avoid losing air from the mixture.
5. Pour the mixture into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let the sponge cool completely.

Preparing the white chocolate cream:
1. In a bowl, melt the white chocolate in a bain-marie or microwave, being careful not to overheat it.
2. In another bowl, whip the cream with the vanilla sugar until you achieve a firm texture.
3. Carefully fold the melted white chocolate into the whipped cream. Finally, add the diced strawberries for a touch of freshness.

Assembling the cake:
1. Cut the cooled sponge into two or three layers, depending on your preference.
2. Between the layers, add a generous layer of white chocolate cream, ensuring it is evenly distributed.
3. After assembly, cover the entire cake with a thin layer of cream to create a base for decoration.

Decorating the cake:
1. Roll out the sugar paste on a work surface dusted with powdered sugar until it reaches a thickness of about 5 mm.
2. Cover the cake with the sugar paste, being careful not to create air bubbles.
3. Use food coloring to create sugar paste flowers, which will give a vibrant and spring-like appearance to the cake. You can use various shapes and colors to personalize the cake.

Serving suggestion:
Serve the spring flower cake with a few whole strawberries artistically arranged alongside. This cake is perfect for birthdays, spring parties, or simply to indulge in the comfort of your own home.

Possible variations:
For a different twist, you can replace the strawberries with berries or bananas, and the white chocolate cream with dark chocolate or lemon-flavored cream. This cake can be easily adapted to suit personal tastes.

With this spring flower cake recipe, you’ll bring a touch of sunshine and joy to your tables! Don’t forget to enjoy the cooking process and leave your personal mark on every detail. Enjoy your meal!

The base is made and baked in a flower-shaped pan, then cut into three. Cream: the strawberries are pureed in a blender, placed in a pot together with sugar and lemon juice, and once they start boiling, they are left for 3 minutes, then set aside. 400 ml of liquid cream is placed in a pot over steam, and when it is hot, broken pieces of chocolate are added, mixing until all the chocolate is melted, then while still hot, it is poured over the strawberry puree. Gelatin is also added to the warm cream and left to cool until it begins to set slightly. Meanwhile, the remaining 250 ml of cream is whipped well, and when the strawberry cream has started to set a bit, it is mixed with the whipped cream (using a mixer). It is a very aromatic and good cream, slightly tangy. A layer of base is placed in the pan in which it was baked, soaked with the syrup from the cake, which is divided into three. Slices of strawberries are also placed over the base for more flavor, followed by half of the cream, the second layer, more strawberries, and again cream, topped with the third layer. The cake is covered with plastic wrap and refrigerated for a few hours... after which it is turned onto a platter. To be covered in fondant, a thin layer of butter is applied beforehand. It is covered in fondant and then the bouquet, which can be made a few days in advance, is placed on top. Spring Flower Cake recipe proposed by Lissa.

 Ingredients: Base: 6 eggs, 200 g granulated sugar, 30 ml cold water, 30 ml oil, 20 g cocoa powder, 8 tablespoons flour. Syrup: 400 ml water, 200 g sugar, 2 packets of chocolate cappuccino. Cream: 650 ml liquid cream, 300 g white chocolate, 400 g strawberries, 100 g sugar, 4 tablespoons lemon juice, 20 g gelatin dissolved in 5 tablespoons of warm water.

 Tags:  cream cake fruit cake cake recipes