Ladybug cake on the meadow with flowers

Name: Ladybug cake on the meadow with flowers - Florina G.
Ingredients: For the sponge cake: 5 medium eggs; left at room temperature; 60 g powdered sugar; 70 g granulated sugar; one packet of vanilla; grated lemon zest; 125 g margarine at room temperature; 125 g flour 00; 40 g starch; one packet of baking powder; 50 ml milk. For the ladybug layer: 70 g chocolate with 50% cocoa; 125 g margarine; 150 ml milk; a small bottle of rum essence; 100 g flour 00; 50 g cocoa; half a packet of baking powder; 2 large eggs; a pinch of salt; 150 g sugar. For the Chantilly cream: 500 ml milk; 3 egg yolks; 150 g starch; 150 g sugar; one packet of vanilla and a small bottle; lemon zest; 500 ml whipped cream; 3 packets of cream stabilizer. For the fondant: 500 g powdered sugar with starch from Dr. Oetker; 60 g honey; a small packet of gelatin sheets; 6 g

Dessert - Ladybug cake on the meadow with flowers by Florina G. - Recipia

Ladybug Cake on the Meadow with Flowers Who hasn’t dreamed of a magical cake, full of colors and flavors that delights not only the taste buds but also the eyes? The Ladybug Cake on the Meadow with Flowers is exactly the type of dessert that will bring smiles to the faces of your loved ones. Made with love and attention to detail, this cake is not just a culinary delight but also a work of art that will turn any occasion into a celebration! Preparation time: 1 hour Baking time: 1 hour and 30 minutes Total time: 2 hours and 30 minutes Number of servings: 12 Necessary ingredients *For the Sponge Cake:* - 5 medium eggs (at room temperature) - 60 g powdered sugar - 70 g granulated sugar - 1 packet of vanilla - Zest of one lemon - 125 g margarine (at room temperature) - 125 g flour 00 - 40 g cornstarch - 1 packet of baking powder - 50 ml milk *For the Ladybug Base:* - 70 g chocolate (minimum 50% cocoa) - 125 g margarine - 150 ml milk - 1 bottle of rum flavoring - 100 g flour 00 - 50 g cocoa - Half a packet of baking powder - 2 large eggs - A pinch of salt - 150 g sugar *For the Chantilly Cream:* - 500 ml milk - 3 egg yolks - 150 g cornstarch - 150 g sugar - 1 packet of vanilla - Zest of one lemon - 500 ml Hulala whipped cream - 3 packets of whipped cream stabilizer *For the Fondant:* - 500 g powdered sugar with cornstarch from Dr. Oetker - 60 g honey - 1 small packet of gelatin sheets (6 g) - 20 g margarine - 30 ml milk - 1 packet of vanilla - Food coloring: red, green, yellow, and black (vegetable carbon from the pharmacy) *For the Sponge Cake Syrup:* - Raspberry jam and water Preparation Steps 1. Preparing the Sponge Cake: - Start by separating the egg whites from the yolks. In a bowl, beat the egg whites with a pinch of salt and granulated sugar until you get a firm foam. - In another bowl, mix the margarine with the powdered sugar, lemon zest, and vanilla until it becomes a soft cream. Add the yolks, continuing to mix. - Gently fold the egg white foam into the margarine mixture using a spatula and a folding motion to avoid losing air. - Sift the flour, cornstarch, and baking powder, add them gradually to the mixture, and mix gently. Finally, add the milk. - Pour the mixture into a cake pan lined with baking paper. Bake at 180°C for 30-40 minutes without opening the oven door. Check with a toothpick if it is baked. - Once baked, let it cool in the pan, then carefully remove and cut into slices. 2. Preparing the Ladybug Base: - Melt the chocolate with the margarine and milk in a bain-marie. Let it cool slightly. - In a bowl, beat the eggs with the sugar until they become a light foam. Add the chocolate and margarine mixture, mixing well. - Sift the flour, cocoa powder, baking powder, and salt, then fold them into the mixture. - Pour into the cake pan and bake at 170°C for 50 minutes. Let it cool and shape the base to give it a ladybug form. 3. Preparing the Chantilly Cream: - In a saucepan, heat the milk with the lemon zest for 10 minutes. Squeeze the zest. - In a bowl, mix the egg yolks with the sugar, cornstarch, and vanilla. Dissolve with the warm milk, stirring constantly. - Place the mixture on the heat and stir continuously until it thickens. Let it cool, covering with plastic wrap. - Whip the cold cream and gradually fold it into the cooled cream. 4. Assembling the Cake: - Prepare the syrup from raspberry jam and water and moisten the sponge cake slices. - Use a piping bag to fill the sponge cake slices with the Chantilly cream, forming circles. Cover the top of the cake with the remaining cream. - Let the cake chill in the fridge for 2 hours to set. 5. Preparing the Fondant: - In a bowl, hydrate the gelatin in cold water for 10 minutes. After it has hydrated, squeeze it well. - Slightly heat the milk, add the gelatin, honey, and margarine, stirring until dissolved. - Pour the mixture over the powdered sugar and mix well by hand until you obtain a homogeneous paste. Let it rest for 30 minutes. - Color the fondant in different shades to create flowers and leaves. 6. Decorating the Cake: - Cover the cake with green fondant, shaping the leaves and flowers. - Use food coloring to bring the decoration to life. Place the ladybug made on the cake, ensuring it stands stable. Useful Tips: - Make sure all ingredients are at room temperature to achieve a uniform texture. - Be patient with the cooling time; it is essential to avoid damaging the cake during decoration. - You can also use other flavors, such as mint or orange, to diversify the taste. Frequently Asked Questions: 1. Can I use other types of flour? Yes, whole wheat flour can be an alternative, but the texture will be different. 2. How can I store the cake? It is recommended to keep it in the fridge, covered with plastic wrap. 3. Can I replace margarine? You can use butter instead of margarine for a richer taste. Delicious Combinations: This cake pairs perfectly with a fruit tea or a fresh lemonade. Also, serve it alongside vanilla ice cream for a delicious contrast. The Ladybug Cake on the Meadow with Flowers is not just a dessert; it is an experience. When you prepare it, you will fill your heart with joy, and every bite will remind you of the beautiful moments spent with your loved ones. Happy cooking!

Ingredients

For the sponge cake: 5 medium eggs
left at room temperature
60 g powdered sugar
70 g granulated sugar
one packet of vanilla
grated lemon zest
125 g margarine at room temperature
125 g flour 00
40 g starch
one packet of baking powder
50 ml milk. For the ladybug layer: 70 g chocolate with 50% cocoa
125 g margarine
150 ml milk
a small bottle of rum essence
100 g flour 00
50 g cocoa
half a packet of baking powder
2 large eggs
a pinch of salt
150 g sugar. For the Chantilly cream: 500 ml milk
3 egg yolks
150 g starch
150 g sugar
one packet of vanilla and a small bottle
lemon zest
500 ml whipped cream
3 packets of cream stabilizer. For the fondant: 500 g powdered sugar with starch from Dr. Oetker
60 g honey
a small packet of gelatin sheets
6 g
20 g margarine
30 ml milk
one packet of vanilla
food colorings in gel
powder
and liquid
red
green
yellow
and for black I used vegetable carbon from the pharmacy. For soaking the sponge cake: raspberry jam and water.

Ladybug cake on the meadow with flowers

Ingredients

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