Flower Cake

Flower Cake: A Delicacy with a Festive Flavor

The Flower Cake, a sweet masterpiece created with love and dedication, is more than just a dessert; it is a celebration of beautiful moments spent with loved ones. Inspired by a special day, this cake was made to celebrate my partner's name day, making it a perfect choice to bring together divine flavors and an impressive appearance. Whether you're celebrating an anniversary, a success, or simply want to indulge, this cake will bring a smile to anyone's face.

Total preparation time: 2 hours
Baking time: 45 minutes
Servings: 12

Ingredients

For the sponge:
- 4 eggs
- 250 g sugar
- 250 g flour
- 1 packet baking powder
- 50 ml water
- 50 ml oil
- 1 vanilla essence
- A handful of chopped walnuts

For the syrup:
- 3 tablespoons sugar
- 100 ml water
- 1 rum essence

For the vanilla cream:
- 2 heaping tablespoons flour
- 200 ml milk
- 1 whole egg
- 150 g sugar
- 4 packets vanilla sugar
- A pinch of salt
- 200 g butter (at room temperature)
- 150 g margarine (Rama)

For the ganache cream:
- 300 g milk chocolate
- 500 ml liquid cream

For the walnut glaze:
- 150 g sugar
- A large handful of walnuts

Preparing the cake

Step 1: Making the ganache cream
We start with the ganache cream, which will give the cake a velvety texture and an intense chocolate flavor. In a heatproof bowl, place the chopped chocolate and liquid cream. Set the bowl over a double boiler, ensuring that the bottom does not touch the water. Stir constantly with a wooden spoon until the chocolate is completely melted. It is important that the mixture does not boil! Allow the cream to cool in the refrigerator, ideally overnight, to achieve the perfect consistency.

Step 2: Making the walnut glaze
In a saucepan, add the sugar and let it caramelize over medium heat. Once the sugar turns golden, add the crushed walnuts (which you can obtain by placing them in a bag and hitting them with a rolling pin). Quickly stir to coat them in caramel. Pour the mixture onto a wet plate or parchment paper to prevent sticking. Once cooled, crush the walnut glaze in a mortar to achieve a finer powder.

Step 3: Making the sponge
In a saucepan, combine the water with the sugar and bring to a boil to create a syrup. Meanwhile, separate the egg whites from the yolks. Whip the egg whites until frothy and gradually add the hot syrup while continuously mixing. In another bowl, mix the yolks with the oil and add them to the egg white mixture. Add the vanilla essence, the baking powder dissolved in a tablespoon of vinegar, and sprinkle in the flour. Finally, fold in the chopped walnuts. Pour the mixture into a springform cake pan (22.5 cm) and bake in a preheated oven at 160°C for 45 minutes or until a toothpick comes out clean. Allow to cool completely before cutting it into three equal layers.

Step 4: Making the vanilla cream
Whisk the egg with a pinch of salt, then add the sugar, vanilla sugar, flour, and milk. Mix well and transfer the mixture to a double boiler. Cook, stirring constantly, until the cream thickens. Allow to cool. In a separate bowl, cream the softened butter and gradually add a tablespoon of the vanilla cream, mixing until fully combined.

Step 5: Making the syrup
To soak the layers, caramelize the sugar and add the water and rum essence. Let it boil for a few minutes and then allow it to cool slightly.

Step 6: Assembling the cake
Place the first layer on a serving platter and soak it well. Spread 1/3 of the ganache cream, followed by the walnut glaze. Repeat this process with the second layer, adding the vanilla cream. Place the third layer, soak it, and cover the cake with 2/3 of the ganache cream. Cover the sides with the walnut glaze and decorate as desired. I chose to decorate it with caramelized sugar figurines and a huge strawberry, but let your imagination run wild!

Useful tips
- Ensure all ingredients are at room temperature before starting the preparation for a uniform consistency.
- Use high-quality chocolate for the ganache cream for a more intense flavor.
- If you want a lighter version of the cake, you can replace the vanilla cream with whipped cream.

Frequently asked questions
1. Can I use dark chocolate for the ganache cream?
Yes, dark chocolate will provide a less sweet taste and a more intense flavor.

2. How can I keep the cake fresh?
Store it in an airtight container in the refrigerator, where it will stay fresh for a few days.

3. What drinks pair well with this cake?
The Flower Cake pairs wonderfully with a flavorful coffee or a fruit tea, as well as with a sweet wine for a special experience.

Nutrition:
- Serving: 1/12 of the cake
- Calories: approximately 350 kcal
- Nutritional benefits: contains protein from eggs, calcium from milk, and antioxidants from chocolate.

This cake is not just a dessert; it is a culinary experience that brings joy and emotion. Each slice is a celebration of flavors, perfect for sharing with loved ones. Happy name day to all the Flowers!