Cake basket with flowers for March 8th

Step-by-step cooking

1. Step 1:

   

   SPONGE CAKE: Whisk spinach with sunflower oil in a blender.

2. Step 2:

   

   Separate the whites from the yolks. Beat 3 yolks with 80 g of sugar.

3. Step 3:

   

   Add the punched spinach, zest, mix.

4. Step 4:

   

   4 whisk the protein with 50 g of sugar and vanilla sugar.

5. Step 5:

   

   Mix baking powder with sifted flour. And mix the sponge dough in three steps, adding flour with whipped whites to the spinach-yolk mixture.

6. Step 6:

   

   Put the dough in a form, preferably cone-shaped, narrower at the base. Bake the sponge cake at 180 degrees for 30 minutes.

7. Step 7:

   

   BUTTERCREAM: Beat the cooled cream with powdered sugar and vanilla sugar.

8. Step 8:

   

   APRICOT LAYER: Add brandy to the syrup from the jar with apricots, mix.

9. Step 9:

   

   CAKE: Cut the sponge cake. Alternate sponge cakes soaked in syrup, buttercream, chopped apricots. Put the sponge cake with buttercream and apricots in the refrigerator.

10. Step 10:

    

    CHOCOLATE CREAM: beat 1 yolk with 130 g of sugar and 90 ml of milk in a water bath until thickened.

11. Step 11:

    

    Beat the softened butter and add the yolk mixture, whisking. Then add the chocolate, melted and cooled to a temperature of about 36 degrees.

12. Step 12:

    

    Cover the sides of the sponge cake with a thin layer of chocolate cream. Then use the pastry nozzle to "open the asterisk" to draw a basket.

14. Step 13:

    

    BASKET HANDLE: Knead the dough for the basket handle from egg white, milk, sugar, flour and cocoa. Divide it into 2 parts and form a braid of two bundles.

15. Step 14:

    

    Form a handle according to the size of the basket, insert skewers or toothpicks on both sides and bake at 180 degrees for 15 minutes.

16. Step 15:

    

    PROTEIN CUSTARD: Pour water into a necessarily clean saucepan, add sugar without stirring. Put on medium heat.

17. Step 16:

    

    When the syrup boils, start whipping the whites with a mixer for 2 minutes at medium speed, then at maximum.

18. Step 17:

    

    Boil the syrup for 7 minutes until the temperature reaches 121 degrees - you need to use a special thermometer; if it is not there, then you need to cook until the sample is soft-medium ball. 1-2 minutes before the end of cooking, add pectin and citric acid.

19. Step 18:

    

    Remove the syrup from the heat and pour a thin stream of hot into the whipping proteins, continue whipping the protein custard until it cools for another 10 minutes.

20. Step 19:

    

    Add food coloring to it.

21. Step 20:

    

    With a "tulip" nozzle, decorate a sponge cake with tulips made of protein cream.

22. Step 21:

    

    Nozzle "leaf" make leaves from protein custard.

23. Step 22:

    

    Insert the handle.

24. Step 23:

    

    Have a nice tea party! Happy Spring holiday! Happy Women's Day on March 8!