Flower cake

Flower Cake – A Sweet Masterpiece for Any Occasion

It's time to put on our aprons and dive into the delicious world of cakes! This flower cake recipe is not just a simple dessert; it's a true culinary work of art, perfect for impressing at a baking competition or celebrating a special moment. With a fluffy sponge, rich mascarpone and caramel cream, and elegant decoration with edible flowers, this cake will surely be the star of the table. Let's discover together how to make it!

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Servings: 10-12

Ingredients

For the sponge:
- 6 large eggs
- 160 g sugar
- 180 g flour
- 10 g ground nuts
- 10 g cocoa powder
- A pinch of salt
- Vanilla extract

For the mascarpone cream:
- 500 g mascarpone
- 100 g sugar
- 2 tablespoons honey
- 10 g gelatin
- 200 ml heavy cream
- 200 g cherries (fresh or from a jar)

For the caramel cream:
- 2 eggs
- 1.5 tablespoons chocolate pudding
- 120 g sugar for caramelizing
- 250 ml milk
- 20 g butter
- 10 g gelatin
- 200 ml heavy cream

For the chocolate modeling paste:
- 170 g dark chocolate
- 30 g energy drink

History

Cakes have a rich history, being associated with celebrations and special occasions since ancient times. Over the years, preparation techniques have diversified, and today we have countless options, from simple to elaborate, like this flower cake. Decorating cakes with edible flowers has become an art in itself, adding not only aesthetic appeal but also wonderful flavor.

Making the Cake

1. Preparing the sponge:
- Start by preheating the oven to 180°C (350°F). Prepare a 24 cm round cake pan, greased and floured.
- In a large bowl, whisk the eggs with sugar and a pinch of salt until the mixture triples in volume and becomes light in color. This step is crucial for achieving a fluffy sponge.
- Check if the mixture is ready by letting a bit of batter fall onto the surface; if it leaves visible trails, it's time to continue.
- Gradually add the sifted flour, mixing gently from the bottom up to avoid losing air. Continue with the ground nuts and cocoa, ensuring everything is well combined.
- Pour the batter into the prepared pan and smooth the surface. Bake for 25 minutes or until the sponge is elastic and a toothpick inserted in the center comes out clean. Let it cool completely.

2. Preparing the mascarpone cream:
- In a bowl, mix the mascarpone with sugar and honey until it becomes a smooth cream.
- Hydrate the gelatin according to the package instructions, then take 2-3 tablespoons of the mascarpone cream and mix it with the melted gelatin. Add this mixture to the remaining mascarpone cream.
- Whip the heavy cream until stiff and fold it into the mascarpone cream along with the cherries. Gently combine.

3. Preparing the caramel cream:
- In a saucepan, caramelize 120 g of sugar with 2 tablespoons of water, stirring constantly. Once caramelized, remove from heat and let it cool slightly.
- In another bowl, mix the eggs with the chocolate pudding. Add the milk and pour the mixture over the warm caramel, cooking over low heat until it thickens like a pudding. Let it cool.
- Whip the heavy cream and add the hydrated gelatin. Fold the whipped cream into the cooled caramel cream gently.

4. Assembling the cake:
- Slice the sponge into three horizontal layers. Place the first layer on a serving platter and soak it with a syrup made from water and sugar, if desired.
- Add a layer of mascarpone cream, followed by the second sponge layer. Soak it and add the caramel cream. Place the final sponge layer on top, soak it, and refrigerate the cake for a few hours.

5. Decorating the cake:
- For the chocolate modeling paste, melt the dark chocolate and mix it with the energy drink. Let it cool until it becomes pliable.
- Using the modeling paste, shape strips or flowers and decorate the cake as desired. Add edible flowers for an elegant touch.

Useful Tips

- Gelatin: Ensure that the gelatin is well-hydrated to avoid lumps in the creams.
- Soaking the sponge: Even if the cake is moist due to the creams, a bit of syrup adds flavor and helps maintain moisture.
- Cherries: If using jarred cherries, make sure to drain them well to avoid diluting the cream.
- Decoration: If you don't have edible flowers, you can use fresh fruits or grated chocolate for a simple yet elegant look.

Frequently Asked Questions

- Why didn’t my sponge rise well? Make sure you whipped the eggs and sugar sufficiently, and that the oven is properly preheated.
- Can I use other fruits? Absolutely! You can experiment with strawberries, raspberries, or peaches for a different flavor.
- How can I store the cake? The cake keeps well in the refrigerator, but it is recommended to consume it within 3-4 days to maintain freshness.

Delicious Pairings

This flower cake pairs perfectly with a cup of black coffee or a fragrant tea. Additionally, a scoop of vanilla ice cream alongside a slice of cake will create a wonderful contrast between warm and cold.

Conclusion

With this flower cake recipe, not only will you impress your guests, but you'll also enjoy a delicacy that combines the fluffy texture of the sponge with the creaminess and intense flavors of the mascarpone and caramel creams. Every bite will be an explosion of tastes and textures, while the decorative flowers will add a touch of elegance. Get ready to enjoy a cake that you'll definitely want to make again!

 Ingredients: 6 eggs, 180g flour, 160g sugar, 10g ground nuts, 10g cocoa powder, a pinch of salt, vanilla essence. Since I didn't beat it well, it didn't rise properly, so I made another simple white base with 2 eggs, 30g sugar, and 30g flour following the same principle. Caramel cream - 2 eggs - 1/2 tbsp chocolate pudding - 120g sugar for caramelizing - 250ml milk - 20g butter - 10g gelatin - 200ml whipped cream - cherries - chocolate modeling paste 3, 1/2 bitter chocolate 170g energizer.

 Tags:  cake mascarpone caramel