Cherry Blossom Cake

Cherry Blossom Cake – A Springtime Delicacy Full of Flavors

Preparation time: 45 minutes
Baking time: 55 minutes
Total time: 1 hour and 40 minutes
Number of servings: 12-16 servings

Immerse yourself in the flavors of spring with this splendid cake, inspired by the delicate blossoms of cherry trees. The Cherry Blossom Cake is an exuberant combination of thin layers, a moist base, and a velvety cream that will delight your taste buds and bring a smile to your face. This recipe is not just a simple cake; it is a spring story, full of colors and flavors, that will transform any occasion into a special moment.

Necessary Ingredients

*For the layers (3-4 layers, depending on the pan used):*
- 2 tablespoons honey
- 1 egg
- 50 g butter (soft)
- 200 g sugar
- 250-300 g flour
- 1 teaspoon baking soda
- A pinch of salt
- 1 vanilla essence
- Zest and juice of one lemon

*For the base:*
- 5 eggs
- 1 cup sugar (approximately 200 ml)
- 1 cup (same) + 3 tablespoons flour
- 1 cup oil
- Lemon syrup
- 1 vanilla essence
- Zest and juice of one lemon
- 1 packet baking powder
- Cherries from compote
- 1 tablespoon semolina

*For the cream:*
- 250 g mascarpone
- 200 g white chocolate
- 3 tablespoons condensed milk
- 200 ml orange curd

*For the glaze:*
- 200 g dark chocolate
- 1 tablespoon powdered sugar
- 2 tablespoons cocoa
- 1 tablespoon honey
- 2 tablespoons condensed milk or liquid cream
- 1 teaspoon rum
- 100 g white chocolate + 2 tablespoons condensed milk

Preparing the Cherry Blossom Cake – Step by Step

1. Preparing the Layers
Start by preparing the layers of the cake. In a bowl, beat the egg with the sugar until you achieve a light foam. Add the soft butter and honey. The mixture is placed over a steam bath for a few minutes until the sugar and butter completely melt. This is an essential step as the steam bath helps to homogenize the ingredients and create a fine texture.

After the mixture has cooled slightly, add the baking soda dissolved in lemon juice, the vanilla essence, and the lemon zest. Begin to gradually incorporate the flour until you obtain a soft, but not too sticky dough. Divide the dough into 3-4 parts, depending on the number of layers you wish to obtain.

Line a baking tray with parchment paper and roll each part of the dough into thin layers. Bake the layers on the back of the tray for about 25 minutes, but be careful as baking times may vary depending on your oven. The layers are ready when they turn slightly golden.

2. Preparing the Base
In another bowl, beat the eggs with the sugar and a pinch of salt until they become light in color and double in volume. Add the flavors and lemon syrup, then gradually incorporate the oil by pouring it around the edges of the bowl. This technique helps emulsify the oil into the mixture.

Mix the flour with the baking powder and incorporate it into the egg mixture. Pour the composition into a tray lined with parchment paper and sprinkle a tablespoon of semolina on top. Add the cherries from the compote, drained of syrup, to add a tangy note and a contrast of textures.

Bake the base in a preheated oven at 180°C for 30 minutes. Use a toothpick to check if it is baked – if it comes out clean, the base is ready. Let it cool completely.

3. Preparing the Cream
For the cream, melt the white chocolate over a steam bath together with the condensed milk, stirring constantly. Once it has cooled, mix the mascarpone in another bowl and add the melted chocolate. Incorporate the orange curd to add a fresh and fruity flavor. This rich cream is the secret to your cake.

4. Assembling the Cake
Assemble the cake in layers. Place one layer of dough, then a generous layer of cream, followed by the base with cherries and another layer of dough. Continue alternating layers until all components are used, finishing with a layer of dough on top.

5. Preparing the Glaze
For the glaze, melt the dark chocolate with the powdered sugar, cocoa, honey, condensed milk, and rum over a steam bath. When the mixture is homogeneous, let it cool slightly, then carefully pour it over the cake.

For an artistic detail, melt the white chocolate with a little condensed milk and draw lines on the glaze, then use a stick to create patterns. This step will not only make the cake more appealing but will also add a contrast of flavors.

6. Cooling and Serving
Leave the cake in the fridge for a few hours or, ideally, overnight, to allow the layers to soften and the flavors to combine. When you are ready to serve, cut the cake into portions and admire its floral beauty.

Serving and Pairing Suggestions
The Cherry Blossom Cake pairs perfectly with a cup of green tea or freshly squeezed lemonade with mint. You can also add a scoop of vanilla ice cream for a contrast of temperatures and textures.

Nutritional Information
One serving of cake (approximately 100 g) contains on average between 300-350 calories, depending on the ingredients used. It provides a good source of energy due to the sugars and healthy fats from butter and oil.

Tips and Tricks
- Make sure all ingredients are at room temperature before starting. This will help with better homogenization.
- Use a silicone spatula to incorporate delicate ingredients, such as mascarpone cream, to avoid overpacking it.
- If you want to add extra flavor, you can experiment with different berries instead of cherries or add a little rum to your cream for a deeper taste.

Frequently Asked Questions
- Can the cake be stored in the freezer?
Yes, you can freeze the cake, but it is recommended to assemble it without the glaze. The glaze can be added after thawing.

- Can another type of flour be used?
Yes, you can use whole wheat or gluten-free flour, although the texture will vary.

The Cherry Blossom Cake is not just a recipe, but a culinary experience that brings joy and good cheer. Let yourself be inspired by spring and share a slice of this wonderful cake with your loved ones!