A cake in the shape of a flower

Cooking time
720 min
Learn how to cook deliciously tender and tasty cake. Under the gentle cake in the shape of a flower hides melting in the mouth Raffaello. It's so romantic! The cake is not large, ingredients are designed for shape with a diameter of 18 inches. Covered the cake with ganache of white chocolate, decorated with candy sprinkles. The original technology for the preparation of flower and other cooking secrets revealed in this recipe.
Preheat the oven to 170 degrees. The bottom of the form vystelim parchment. Optionally, you can grease the pan with oil, but you can not do this. 1. Break eggs into the bowl of a mixer, add a pinch of salt. Whisk in a solid foam. If the eggs are room temperature, they better get whipped. 2. Without stopping whisking, pour the foam the sugar and vanilla sugar. Whisk. The mixture should thicken and increase in volume. 3. In a separate bowl sift flour with baking powder. You can sift a couple of times - not hurt, but on the contrary. 4. Milk pour into a saucepan. Sent to the fire. Butter cut into cubes, put in the milk. When the butter is completely melted, remove the skillet from the heat. 5. Sifted flour parts entered into the beaten egg mixture. When all the flour will be introduced into the batter, you can pour the milk and butter. Pour in a thin stream, while stirring. 6. Pour the batter into the pan, bake it in the oven preheated to 170 degrees. Bake for 35-40 minutes. 7. Readiness check wooden skewer. If comes out dry the cake is ready. Let it sit for 10-15 minutes in the form, and then gently pass a knife along the edges, and then extract the biscuit. 8. The cream must be prepared in advance. In a saucepan, add water, put it on the stove. In a saucepan put the sour cream, pour sugar and flour, break the egg, add the vanilla. 9. When water in saucepan boils, set it on the saucepan with ingredients.Continuously stirring the mass with a whisk, bring the cream until thick. The heavier the cream, the faster it will grab the cream. 10. Chocolate break into pieces. Thickened cream remove from water bath, add chocolate and coconut. 11. Butter room temperature beat until fluffy. Not stopping the beating, enter the oil in the cream. Enter one tablespoon, not all at once. 12. The finished cream cover with cling film and put into the fridge for the night. 13. Cut the cake into three layers. Impregnate their milk syrup (or any syrup). Coat the cakes with cream, pour the almonds. Thus collect the cake. 14. Chocolate melts in the microwave. Give it to cool slightly. Butter room temperature, put in the melted chocolate. Stir until smooth. 15. Give the cream a bit to thicken. And this sent it into the fridge for 20-30 minutes. Then beat with a mixer. The ganache is ready! 14. Flatten the surface of the cake with ganache on the white chocolate. While the ganache is not frozen on the cake decorate on the bottom of the pastry topping, as if pushing her slightly into the cream. 15. White chocolate melt in a water bath or in the microwave. The parchment spread on the working surface. The short blade of the knife dipping in chocolate, then pressed against the parchment. Thus leaving a trace of petal. 16. Allow the petals to dry for about 10 minutes, then decorate their cake. Glue the petals to the ganache. Coat the center of the cake with ganache, sticking to his petals in a circle. then smear more glue and a second row of petals. 17. In the middle of a put a little more cream and sprinkle it with confectionery sprinkles. The cake needs time to soak. You need to let it sit for 8-10 hours in the refrigerator. Well, now help yourself!

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baking powder 5 gram
butter 150 gram
Chicken eggs 1 pc
Coconut 100 gram
Flour 60 gram
milk 120 ml
Sour cream 350 gram
Sprinkles 80 gram
Sugar 90 gram
Syrup 150 ml
Vanilla 1 gram
Vanilla sugar 10 gram
White chocolate 200 gram


Total calories 418
Total fat 28
Total carbohydrates 39
Total protein 5