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Prepared by: Filina
05/19/2014 Cooking time: 0 min
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If you like to give gifts to your loved ones, then we suggest you make a cake basket according to our recipe. The “Basket” cake is a very tasty delicacy and a very beautiful decoration for any table.
How to make a sponge cake for the “Basket with Flowers” cake: step-by-step instructions with photos
Sponge cakes are the basis of the cake; the shape of the basket depends on them. There are no big difficulties in preparing biscuit dough, just follow the instructions strictly:
- Separate the yolks from the whites.
- Beat the whites with a mixer and add a pinch of salt after 30 seconds. Gradually introduce 1 tbsp. l. sugar and vanillin. Bring the mixture to stable peaks: the resulting mass is dense, stretches behind the mixer whisk.
- Gradually add 1 yolk to the protein-sugar mixture. It is better to knead with a spatula, but you can also use a mixer at low speed.
- Add sifted flour in small portions, stirring gently so that the dough does not settle.
- Place the finished dough in a springform pan with a diameter of 20 cm, the bottom of which is pre-lined with baking paper.
- Bake in the oven at 180° for 25-40 minutes until golden brown. Check readiness with a toothpick.
- Remove the cooled biscuit from the mold. Its height should be about 6 cm.
To make it easier to cut the cakes and soak them in syrup, the sponge cake needs to sit for several hours . You can prepare the base the night before and make the Basket of Flowers cake the next day.
Description
Good day, dear readers and guests, our delicious and homemade kulinaroman.ru! How nice it is when work brings joy! The other day I was putting together a “basket of flowers” cake and had a lot of fun.
I rarely show my cakes, but this cake in the form of a basket with tulip flowers, I really wanted to capture it here))) Therefore, today I am sharing the design of the cake, which I will describe step by step, and very soon I will show it on my YouTube channel!
Step-by-step assembly of the cake
The biscuit has settled, cut it into cakes. You should get 3-4 cakes. We soak them in syrup and grease them with cream.
Preparation of syrup for impregnation
Classic syrup consists of water and sugar in a ratio of 6:4:
- Pour 12 tbsp into the pan. l. sugar and add 18 tbsp. l. water.
- Heat over low heat, stirring constantly with a wooden spatula until the sugar is completely dissolved.
- Bring to a boil, remove from heat.
- It is necessary to remove the formed foam from the surface.
Cool the syrup to room temperature.
Cream for lubrication of layers
You can make a “Basket” cake with curd and yogurt cream. We use chilled ingredients for its preparation:
- Mix cottage cheese and yogurt with a mixer.
- Whip cream (33%) with powdered sugar until thick. We start working at low mixer speed and gradually increase it.
- Mix the curd-yogurt and cream mixture with a spatula.
The cream must be placed in the refrigerator for 2-3 hours .
Assembling the cake
We soak the cakes with syrup, applying it with a pastry brush. The top one should be the juiciest.
In a springform pan, each cake is coated with cream one at a time.
When the cakes are placed, remove the rim of the pan and, using a spatula, evenly cover the sides and top with cream. You can place pieces of fruit between the biscuits: pineapples, kiwi, bananas.
Ingredients:
- Egg – 8 pieces
- Sugar - 460 grams (160 g - for a sponge cake, 300 g - for a soufflé)
- Flour - 4 tbsp. spoons
- Starch - 4 tbsp. spoons
- Baking powder - 1 teaspoon
- Sour cream – 1 Liter
- Vanillin – 10 grams
- Gelatin – 40 grams
- Dried strawberries – 100 grams
- Butter - 200 grams (200 g - for coating, 100 g - for making strawberries)
- Dark chocolate - 400 grams (100 g - for coating, 300 g - for mastic)
- Marshmallow - 300 grams
- Powdered sugar - 100 grams
- Biscuit crumbs - 350 grams
- Condensed milk - 5 tbsp. spoons
- Milk chocolate – 100 grams
- Red mastic – 200 grams
- Green mastic – 50 grams
- Icing – 20 grams
Number of servings: 10-12
Cake decoration: step-by-step instructions with photos
The base is ready. Now let’s figure out how to make a “Basket with Flowers” cake.
Side decor in the form of a basket
Chocolate mastic is used to form the weaves of the basket. Thin flagella 3-5 mm thick and 7 cm long are twisted from it. First, transverse rods are applied to the side surface of the cake with a small grip on its upper side.
For uniform distribution, visually divide the cake into 2 equal parts, place the first twigs in these places, then divide each half in half and add pieces of mastic. The distance between the transverse rods is 1.5-2 cm.
The lower longitudinal rod is attached with its ends to the first and third, covering the second transverse piece of mastic. We attach the next one to the third and fifth, covering the fourth. So we lay the bottom of the basket in a circle.
The row of rods located above is attached in a checkerboard pattern - the first rod of the second row is connected at its ends to the second and fourth transverse parts, covering the third. We do this weaving all over the sides of the cake.
In the places where the twigs are attached to the top of the cake, along the length of its circumference, you can lay out a rim of intertwined mastic flagella - the top of the basket. This will give it a finished look.
The basket can be made with a lid. But for us it will be open and filled with flowers.
Beautiful flowers made of cream
There are several ways to make a Basket of Flowers cake. Decorations can be made from multi-colored mastic or use ready-made edible flowers.
To make buttercream flowers, beat butter with condensed milk . Food coloring is used to give the flower cream the desired color.
The base of the flower can be a piece of biscuit, marzipan or corn stick. It is fixed on a wooden skewer. Using a piping bag with a flat tip, apply the cream to the top of the corn stick first. Going lower, we apply stripes in the shape of arcs, imitating rose petals. We fix the finished flowers on the cake using skewers.
An easier way is to make flowers using various shaped attachments. You can decorate the space between the flowers with leaves made of green buttercream or colored mastic.
Handle for cake basket
Knead the brown mastic in your hands; you can add a small amount of starch to it to increase density . We make a sausage 5 mm thick and 80 cm long from the prepared material. Fold the strip in half and intertwine one half with the other.
You need to make a handle for the cake basket so that the distance between the ends of its arc is 19 cm. Wooden skewers are inserted into the ends of the handle.
The length of the open sections of the skewers for attaching the handle to the cake should be 5-6 cm.
We connect the handle with the basket. The cake is ready.
Cream preparation process
The buttercream for this dessert is quite simple to make. Cooking fat is softened at room temperature and then blended with a blender. Having achieved a homogeneous, fluffy and whitened mass, natural condensed milk is gradually poured into it.
Continuing to beat the cream for a few more minutes, you get a very tasty and high-calorie mixture. It is divided into several parts and then intensively mixed with dyes. As for the cream for greasing the cakes, it is left in its natural form (that is, without additives).
Calorie content of foods possible in the dish
- Egg white – 45 kcal/100g
- Egg yolk – 352 kcal/100g
- Egg powder – 542 kcal/100g
- Chicken egg – 157 kcal/100g
- Ostrich egg – 118 kcal/100g
- Bananas – 89 kcal/100g
- Flour – 325 kcal/100g
- Fortified whole durum wheat flour – 333 kcal/100g
- All-purpose whole durum wheat flour – 364 kcal/100g
- Cereal flour – 348 kcal/100g
- Kiwi – 48 kcal/100g
- Sugar – 398 kcal/100g
- Granulated sugar – 398 kcal/100g
- Starch – 320 kcal/100g
- Citric acid – 0 kcal/100g
- Juice – 36 kcal/100g
- Salt – 0 kcal/100g
- Water – 0 kcal/100g
- Baking powder – 79 kcal/100g
- Vanilla sugar – 379 kcal/100g
- Zest – 97 kcal/100g
- Egg whites – 44 kcal/100g
- Marmalade – 322 kcal/100g
- Food coloring – 0 kcal/100g
- Confectionery topping – 395 kcal/100g
Calorie content of foods: Eggs, Sugar, Baking powder, Starch, Flour, Zest, Juice, Egg whites, Water, Vanilla sugar, Salt, Citric acid, Kiwi, Bananas, Marmalade, Food coloring, Confectionery topping
Making mastic
To prepare mastic we will need:
- marshmallows (marshmallows) - approximately 300 g;
- powder - about 250 g;
- food coloring - optional;
- potato starch - 250 g;
- lemon juice - 20 ml.
To prepare the confectionery material, place marshmallows in a glass mold, add lemon juice and place in the microwave for two minutes.
Having taken out the melted product, add about 100 g of powdered sugar and mix thoroughly. Next, the homogeneous mass is divided into several parts, to which food coloring is added. By mixing the components again, an elastic mastic is obtained.
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Benefits of fruit baskets
The main advantages of cakes:
- low calorie content (you can eat an extra piece and not worry about your figure);
- at the end of the festive feast, those who have finished dessert will not feel heaviness in their stomach;
- the product is completely free of preservatives, dyes, and other dubious additives (the classic fruit basket does not include them, but they are added at the client’s request);
- fruit basket - No. 1 among cakes for freshness and naturalness.
The present is relevant for any holiday and for any occasion. The customer can choose any filling and a set of fruits. We will implement your idea, even if there is nothing similar in the Konfle catalog.
The process of forming homemade delicacies
To make the “Basket with Flowers” cake really beautiful, you need to use a special pastry spatula and a culinary syringe during its formation.
First, all the cakes are greased with white cream and stacked on top of each other. Next, the entire semi-finished product is covered with the same mass using a pastry spatula. After this, they begin to decorate it. To do this, fill a culinary syringe with brown butter cream. Next, it is carefully squeezed onto the sides of the cake, creating a pattern similar to basket weaving.
After thoroughly washing the syringe, first put red and then yellow cream into it. Having chosen suitable nozzles, the mixture is beautifully squeezed onto the surface of the cake, making voluminous flowers.
At the very end, green cream is injected into the culinary syringe. Thanks to it, petals and other beautiful elements are created.
