Decorated with candied primroses and violets like frosty gems, this dainty, crisp white cake will enchant your guests. And this is no wonder - even in the Middle Ages, a delicate violet was considered a flower of seduction and flirting.
It is necessary
- For the test:
- - 4 eggs;
- - 75 g flour;
- - 150 g butter;
- - 125 g of almonds;
- - 1 teaspoon of vanilla extract;
- - 1 teaspoon baking powder;
- - 150 g of fine crystalline sugar.
- For the cream:
- - 350 g of icing sugar;
- - 75 g of white solid vegetable fat;
- - 2 tablespoons of milk;
- - 75 g butter;
- - 1 teaspoon of vanilla extract.
- For decoration:
- - candied flowers of primrose and small violets
Instructions
Step 1
Make a biscuit dough. Whisk butter and sugar until fluffy. After separating the whites from the yolks, shake them with the vanilla extract. Whisk the whites separately until soft peaks.
Step 2
Add sifted flour with baking powder, ground almonds to the oil mixture, mix thoroughly. Next, first add a tablespoon of whipped whites to soften the dough a little, then gently stir in the rest.
Step 3
Pour the finished dough into a 20.5 cm diameter pan, smooth the surface. Bake in an oven preheated to 180 ° C for about 50 minutes.
Step 4
Test the readiness of the baking on a dry knitting needle. Leave in the pan for 30 minutes and turn onto a wire rack until it cools completely.
Step 5
Make an oil cream. To make the cream snow-white, beat the softened butter with vegetable fat until a homogeneous creamy mass is formed. At your discretion, you can prepare a classic butter cream.
Step 6
Sift the icing sugar into the oily mixture in portions. Next, pour in the milk and pour in the vanilla extract, whisking constantly thoroughly.
Step 7
Cut the biscuit into two cakes, coat them with some of the cream. Collect the cake. Spread the remaining cream over the cake on all sides, using a rounded knife to curl lightly.
Step 8
Use candied flowers to decorate the cake. Find home flowers that are not chemically fertilized. Rinse them in water and pat dry.
Step 9
Dip carefully in the fluffed egg white or brush over all the petals with a soft brush. Sprinkle with fine sugar through a strainer, shaking off the excess, place on a plate.
Step 10
Leave to dry in a warm place (it may take 1-2 days in a dry ventilated area). To speed up the drying process, you can use an oven with an open door, heated to 60-90 ° C degrees.
Step 11
Decorate the cake with candied flowers before serving.
