Floral Cake

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Floral Cake
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Health Score:
4,2 / 10
4 h.
ready in 20 h.
Ready in


For the sugar glue
½ egg white
200 grams powdered sugar
For sugar flowers
1 ¾ kilograms white Fondant
yellow Food coloring
green Food coloring
pink Food coloring
alcohol (for diluting the colors)
For the dough
6 eggs
150 grams sugar
50 grams butter
150 grams Pastry flour
For the filling
500 milliliters milk
175 grams sugar
2 Vanilla bean
40 grams finely grated almonds
5 egg yolks
20 grams almond paste
4 sheets white gelatin
500 grams Whipped cream
How healthy are the main ingredients?
Whipped creamsugarsugaralmondegg

Preparation steps


For the sugar paste: Create sugar flowers and the leaves the day before. Combine sugar glue ingredients. Cover with foil until needed, since it dries very fast. 


For the sugar flowers: Thinly roll out 100 grams (approximately 1/2 cup) of fondant and cut out petals. Press petals together with sugar glue and let dry thoroughly, preferably overnight. Cut out 16 small (about 4 cm or 1 1/2 inches long) and 6 large leaves (about 10 cm or 4 inches long). Let leaves dry thoroughly, preferably overnight.


Dilute food coloring with liquor, such as white rum and paint flowers and leaves, as desired. Let them dry.


For the dough: Preheat the oven to 200°C (approximately 400°F). Line a pan with parchment paper. Melt butter and leave to cool. Separate eggs. Beat egg whites with half the sugar until stiff. Beat yolks over a double boiler until creamy and lukewarm. Stir in sugar, remove from heat and beat until fluffy. Fold in egg whites and flour. Stir in cooled butter. Pour dough into springform pan, smooth and bake for about 25-30 minutes. Remove and let cool.


For the filling: Boil 400 ml (approximately 1.6 cups) of milk, 100 grams (approximately 4 ounces) sugar and scraped vanilla pods. Beat yolks with remaining milk, 75 grams (approximately 2.5 ounces) of sugar, ground almonds and custard powder. Carefully stir in hot vanilla milk. Pour back into the pot and boil, stirring continuously. Remove vanilla beans. Soak gelatine and dissolve dripping in cream. Chill in refrigerator, stirring frequently. Beat cream until stiff and fold into custard.


Remove cake from pan and slice horizontally twice, creating 3 equal layers. Place the first layer on a plate and in a cake ring, spread half the cream on it, add the second layer of cake, spread remaining cream on it and cover with remaining cake. Chill for 2 hours.


Remove cake ring. Roll out remaining fondant and cover cake with it. Decorate with leaves and flowers, as desired. Slice and serve.