Easter Flowers Cake
- For garnish
- colorful Decorating icing
- colorful Sugar blossom
- Marzipan ball
- Marzipan chick
- Cocoa (for dusting)
- For the sponge cake
- 5 eggs
- 100 grams sugar
- 80 grams Pastry flour
- 20 grams cornstarch
- 30 grams Cocoa
Preheat the oven to 180°C (approximately 350°F).
For the sponge cake, separate the eggs and beat the yolks until frothy with half of the sugar. Beat the egg whites with a pinch of salt until stiff, sprinkle in the remaining sugar and continue beating until the mixture is shiny and forms stiff peaks.
Fold the egg whites into the yolk mixture. Sift the flour with the starch and the cocoa and gently fold into the egg mixture. Pour batter into a flower shaped cake pan lined with baking paper. Bake in preheated oven for about 35 minutes. Check for doneness with a toothpick.
Meanwhile, for the filling, rinse the strawberries, trim and puree with the powdered sugar and lemon juice. Pass the puree through a fine sieve, stir in the mascarpone and vanilla syrup. Whip the cream and fold into the mascarpone mixture.
Remove the cake from the oven, allow to cool slightly, release it from the pan and let cool completely on a wire rack.
Cut the sponge cake into 2 layers and spread the first layer with strawberry cream. Place the second layer on top.
For the topping, mix the icing sugar with strawberry liquor to make a thick glaze and cover the cake with it. Allow to dry and decorate with colorful sugar and marzipan decorations. Serve dusted with cocoa.