For my sister's birthday, I decided to prepare a special cake with a walnut base, buttercream, and coffee, decorated with whipped cream and sugar paste flowers. It is a recipe that not only looks spectacular but also tastes exceptional, being perfect for celebrating an important moment.
The preparation method begins with the edible flowers made of fondant, which I created in various colors. This process took about an hour, and then I left them in the fridge to harden. I also prepared some decorations from milk chocolate, melted in a double boiler.
For the base, I started by separating the eggs. I whipped the egg whites with a pinch of salt using a mixer until I obtained a consistent foam. Then, I gradually added the sugar, continuing to beat until the foam became firm. The next step was to incorporate the egg yolks, baking powder, flour, and ground walnuts, mixing gently until homogeneous. I poured the obtained mixture into a round pan lined with baking paper and placed it in the preheated oven for about 30-35 minutes until it rose and turned a beautiful golden brown.
Meanwhile, I prepared the syrup by putting a pot with water, sugar, and preserved orange peel on the heat. I let it boil for 5 minutes until the sugar completely dissolved, and the orange aroma intensified. After both the base and syrup cooled, I cut the base in half, making sure the bottom was thicker than the top. I generously soaked the base with the flavored syrup.
For the buttercream, I mixed the soft butter well with the sugar, seeds from half a vanilla pod, cocoa, and strong coffee, obtaining a consistent and delicious cream. I filled the cake with this cream, making sure to reserve a tablespoon to decorate the sugar flowers.
Decorating the cake was a real pleasure. I whipped the liquid cream with a mixer until it thickened, being careful not to overbeat it so that it wouldn't curdle in the fridge. I covered the cake in whipped cream and decorated it with the remaining whipped cream and the sugar paste flowers. I also added some white chocolate flowers, carefully placed in the center of the cake, creating a pleasant contrast.
You will notice that the textures of the decorations are different: the sugar paste flowers have a glossy appearance, while the white chocolate ones add a touch of elegance. It is a cake that not only impresses with its appearance but also with its exquisite taste. Enjoy your meal! If you like my recipes, you can also find them on my blog, where I gladly share my passion for cooking.
The preparation method begins with the edible flowers made of fondant, which I created in various colors. This process took about an hour, and then I left them in the fridge to harden. I also prepared some decorations from milk chocolate, melted in a double boiler.
For the base, I started by separating the eggs. I whipped the egg whites with a pinch of salt using a mixer until I obtained a consistent foam. Then, I gradually added the sugar, continuing to beat until the foam became firm. The next step was to incorporate the egg yolks, baking powder, flour, and ground walnuts, mixing gently until homogeneous. I poured the obtained mixture into a round pan lined with baking paper and placed it in the preheated oven for about 30-35 minutes until it rose and turned a beautiful golden brown.
Meanwhile, I prepared the syrup by putting a pot with water, sugar, and preserved orange peel on the heat. I let it boil for 5 minutes until the sugar completely dissolved, and the orange aroma intensified. After both the base and syrup cooled, I cut the base in half, making sure the bottom was thicker than the top. I generously soaked the base with the flavored syrup.
For the buttercream, I mixed the soft butter well with the sugar, seeds from half a vanilla pod, cocoa, and strong coffee, obtaining a consistent and delicious cream. I filled the cake with this cream, making sure to reserve a tablespoon to decorate the sugar flowers.
Decorating the cake was a real pleasure. I whipped the liquid cream with a mixer until it thickened, being careful not to overbeat it so that it wouldn't curdle in the fridge. I covered the cake in whipped cream and decorated it with the remaining whipped cream and the sugar paste flowers. I also added some white chocolate flowers, carefully placed in the center of the cake, creating a pleasant contrast.
You will notice that the textures of the decorations are different: the sugar paste flowers have a glossy appearance, while the white chocolate ones add a touch of elegance. It is a cake that not only impresses with its appearance but also with its exquisite taste. Enjoy your meal! If you like my recipes, you can also find them on my blog, where I gladly share my passion for cooking.
Ingredients
Base: 6 eggs; 5 tablespoons sugar; 2 tablespoons (heaped) flour; 7 tablespoons walnuts; a pinch of baking powder; a pinch of salt; for the buttercream: 200 g butter 80% fat; 4 tablespoons of sugar; Seeds from half a vanilla pod; 3 teaspoons cocoa; 1 teaspoon ground coffee; for the syrup we need: 500 ml water; 4 tablespoons sugar; 1 teaspoon orange peel in a jar; for decoration we need: 200 ml liquid cream; white chocolate roses; a few squares of milk chocolate; colored fondant paste for sugar flowers.