Flower cake

Preheat the oven to 170 degrees. The bottom of the mold is lined with parchment. If desired, you can lubricate the mold with oil, but you can not do this.

1. Break the eggs into the bowl of the mixer, add a pinch of salt. Beat into a strong foam. If the eggs are at room temperature, they will climb better.

2. Without stopping whipping, pour sugar and vanilla sugar into the foam. Whisk. The mass should thicken and increase in volume.

3. In a separate bowl, sift the flour with baking powder. You can sift it a couple of times - it won't hurt, but even vice versa.

4. Pour the milk into a saucepan. We send it to the fire. Cut the butter into cubes, put it in the milk. When the oil is completely melted, you can remove the saucepan from the fire.

5. The sifted flour is introduced in parts into the beaten egg mass. When all the flour is introduced into the dough, you can pour milk with butter. Pour in a thin stream, while mixing.

6. Pour the dough into a mold, send it to the oven preheated to 170 degrees. Bake for 35-40 minutes.

7. We check the readiness with a wooden skewer. If it comes out dry, the biscuit is ready. Let it stand for 10-15 minutes in the form, and then carefully pass the knife along the sides, after which we extract the biscuit.

8. The cream should be prepared in advance. Pour water into a saucepan, put it on the stove. Put sour cream in a saucepan, pour sugar and flour, break a chicken egg, add vanilla.

9. When the water in the pot boils, we install a saucepan with ingredients on it.Continuously stirring the mass with a whisk, bring the cream to thickening. The fatter the sour cream, the faster the cream will seize.

10. We break the chocolate into pieces. Remove the thickened cream from the water bath, add chocolate and coconut chips to it.

11. Beat the butter at room temperature until fluffy. Without stopping whipping, we introduce the oil into the cream. We introduce one tablespoon at a time, not all at once.

12. The finished cream is covered with cling film and sent to the refrigerator overnight.

13. Cut the sponge cake into three cakes. We impregnate them with milk syrup (or any other syrup). We smear the cakes with cream, sprinkle with almond petals. Thus we collect the cake.

14. Melt the chocolate in the microwave. Let it cool down a little. Butter at room temperature is spread in melted chocolate. Mix until smooth.

15. We give the cream a little thicken. And for this we send it to the refrigerator for 20-30 minutes. Then beat with a mixer. The ganache is ready!

14. We level the surface of the cake with ganache on white chocolate. While the ganache is not frozen on the cake, we decorate the bottom with confectionery sprinkles, as if slightly pressing it into the cream.

15. White chocolate is melted in a water bath or in a microwave oven. We spread the parchment on the work surface. The blade of a short knife is dipped in chocolate, then pressed against the parchment. Thus, we leave a trace-a petal.

16. Let the petals dry for about 10 minutes, after which we decorate the cake with them. Glue the petals on the ganache. We smear the center of the cake with ganache, glue the petals on it in a circle. then we spread more and glue the second row of petals.

17. In the middle we spread a little more cream and sprinkle it with confectionery sprinkles.

The cake needs time to soak. You need to let it stand for 8-10 hours in the refrigerator.

Well, now help yourself!