Cake with Cream Flowers
A tasty, bright, and beautiful cake for a celebration! Cake with Cream Flowers is perfect for any festive occasion. It has a fluffy sponge, a juicy peach filling, and striking roses made from egg-white cream. The recipe explains in detail how to make these beautiful little roses.
Updated : 14 May, 2026
Easy
More than 1 hour.
Ingredients
Sponge cake
230 grams
Wheat flour
4
Eggs
230 grams
Sugar
80 grams
Butter
160 grams
Milk
0.25 teaspoon
Baking soda
Filling
400 grams
Peach
400 grams
Heavy cream
4 tablespoon
Sugar
Decorating
2
Egg whites
160 grams
Sugar
60 milliliters
Water
0.25 teaspoon
Citric acid
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make a cake with cream flowers? Start by baking the sponge. How do you make the sponge? Prepare the ingredients. Sift the flour through a sieve to aerate it so the sponge turns out fluffier. Use large eggs, size C1, and take them out of the refrigerator in advance so they can warm up. Milk of any fat content will work. Choose high-quality natural butter without vegetable additives.
Step 2
Combine the milk and butter in a saucepan, place it over the heat, and bring it to a boil. Beat the eggs with the sugar into a light and airy mixture. Combine the flour with the baking soda. Then alternately add the flour mixture and the milk mixture to the eggs. Mix the batter by hand with a whisk so it stays airy.
Step 3
Pour the finished batter into a 20 cm (8-inch) baking pan and place it into an oven preheated to 180°C (350°F) for 45-60 minutes. Adjust the time according to your oven. The finished sponge will become golden and will spring back slightly when pressed. Check for doneness with a wooden skewer. It should come out dry from the center.
Step 4
Cool the finished sponge. To assemble the cake, cut the sponge into 3 layers.
Step 5
Prepare the cream. How do you make the cream? Take powdered sugar and heavy cream with at least 33% fat, otherwise it will not whip. Combine the cream and powdered sugar and begin whipping at low speed for 1-2 minutes so the sugar has time to dissolve. Then switch to maximum speed and whip the cream until it becomes fluffy and stable.
Step 6
For the filling, use canned peaches. Cut them into small pieces. Soak the sponge layers with the syrup from the peaches.
Step 7
Spread cream between the layers and place the chopped peaches on top.
Step 8
Assemble the whole cake this way. Smooth the top and sides of the cake so it becomes even.
Step 9
You do not need to smooth the top too much, because the flowers will go there. But spread the cream on the sides a little more thickly. Place the cake in the refrigerator for a few hours so it can set and absorb the filling.
Step 10
For the decoration, prepare an egg-white cream. Pour the egg whites into a mixing bowl and begin whipping until stiff peaks form. At the same time, combine the water with the sugar, place it over the heat, and bring it to a boil.
Step 11
Add a little citric acid to the boiling syrup and continue cooking it until it reaches 120°C (248°F). If you do not have a kitchen thermometer, drop a little sugar syrup into cold water. If you can roll that drop into a ball, the syrup is ready. If not, cook it a little longer. Then pour the finished syrup into the egg whites in a thin stream without stopping the mixer.
Step 12
Whip the cream for 4-6 minutes so it cools slightly. During whipping, the cream will become fluffy and stable. You can color it any shade with food coloring. For the flowers, place a little cream in a separate bowl and tint it pink.
Step 13
For decorating, you will need several flower piping tips for roses, a leaf tip, a flower nail for shaping the flowers, and piping bags.
Step 14
Place the piping tip into the bag, trim the end slightly, and fill the bag with cream. On the flower nail, while rotating it, pipe the center of the flower.
Step 15
Then begin adding the petals.
Step 16
Shape the rose this way.
Step 17
Using a fork, remove the rose from the flower nail and transfer it to the cake. Make as many roses as needed.
Step 18
You can make roses in different colors.
Step 19
Tint a little cream green and pipe the leaves.
Step 20
Fill all the empty spaces with cream leaves. The cake is ready! Enjoy your treat!
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