Spring is here, the days will grow longer and we will see flowers blossom everywhere. This in itself is a good reason to smile more than this cake shows us how.
Let's dream of blue sky, tiny green buds that appear on the branches to transform into fresh, colorful flowers and in many places have already felt their presence.
To welcome the change of season with open arms, we created a white cake for the coming of Spring with freshly edible flowers with fluffy sponge cake filled with strawberries, and an easy, soft, lightweight, without too much sugar coating. We choose from the following list which edible flowers we can use (a little or a lot) and decorate this cake, a "joy of God" cake, a whole garden with optimistic messages and joyful looks to make our mood, but also a festive only for festive joyful events we prepare cakes, so it is not;
Yours!
Let's dream of blue sky, tiny green buds that appear on the branches to transform into fresh, colorful flowers and in many places have already felt their presence.
To welcome the change of season with open arms, we created a white cake for the coming of Spring with freshly edible flowers with fluffy sponge cake filled with strawberries, and an easy, soft, lightweight, without too much sugar coating. We choose from the following list which edible flowers we can use (a little or a lot) and decorate this cake, a "joy of God" cake, a whole garden with optimistic messages and joyful looks to make our mood, but also a festive only for festive joyful events we prepare cakes, so it is not;
Yours!
| work: 1h:00′ | time: 2h:00′ | medium: |
★Click with your mouse on the images to learn more.
Sponge Cake (~12 μερίδες)
|
In medium-size bowl, add the sugar and eggs and beat together for 5′… |
… until they whiten, inflate and become like cream. |
Incorporate the flour gently… |
… and the strawberries finely chopped. |
Split the whipped mixture into 2 baking sheets with Ø18-20cm (Ø7.1-7.9in), lined with baking paper. |
Bake in a preheated oven with air at 170℃ (338℉, Gas Mark:3.5) for ~30′. |
Let it cool for a while, then remove the sides to cool completely. |
Filling & Coating |
Prepare the filling and coating, knocking together the cream and Jello-O Pudding but it must be INSTANT JELL-O pudding not the cooked type. Add sugar and try how sweet it is. |
On a platter place one disc/ sponge cake and with a confectionary pipe-on cream and use a palet knife to spread it over the cake. In the center we spread the jam. Put the cream and sponge cake in the refrigerator for a while to stabilize. |
Above jam put the second disc / sponge cake and spread everywhere, with a spatula, the remaining cream. If it is over, pass a second hand, after the first one has cooled down or you can accompany each piece with a little cream on the side. Decorate with whatever you want. |
Edible Flowers!
- Rose
- Carnation
- Borago
- Viola
- Lavender
- Rosemary
- Thyme
- Marjoram
- Marigold
- Geranium
- Lemons
- Cappuccino
- Sambucus
- Lilac
- Phlox
- Hypericum etc.
Even if it is edible, caution is required.
Do not buy flowers from a florist to put them in your Kitchen because they are not intended for consumption and are likely to be sprayed. Prefer flowers that you cultivate or that you find on shelves with organic products. Also do not consume large quantities. Use them simply to put color, aroma and a touch of flavor on your dishes.
