Flower Cake
Original, beautiful, delicate, and festive! Flower Cake can be made with any type of base: shortcrust, honey, or sponge as in this recipe. This bright, delicious dessert with creative decoration enhances any celebration, especially children’s tea parties.
Updated : 16 September, 2025
Easy
More than 1 hour.
Ingredients
Sponge cake
4
Eggs
120 grams
Sugar
0.3 teaspoon
Baking powder
110 grams
Wheat flour
25 grams
Cornstarch
First cream
450 grams
Sour cream
50 grams
Sugar
5 grams
Vanilla sugar
Second cream
2
Eggs
110 grams
Sugar
500 milliliters
Milk
7 grams
Vanilla sugar
60 grams
Cornstarch
200 grams
Butter
0.2 grams
Food coloring
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
All ingredients should be at room temperature. Cornstarch can be replaced with potato starch. Use large eggs.
Step 2
Mix cornstarch with flour and baking powder and sift through a sieve. This aerates the flour and makes the sponge rise well, creating a light, fluffy cake.
Step 3
Beat eggs with sugar at high speed until light and fluffy. The mixture should hold clear marks from the whisk.
Step 4
Gradually fold in the sifted flour mixture using a spatula in gentle scooping motions from top to bottom to preserve airiness.
Step 5
The batter should be smooth, light, and airy.
Step 6
Line a 22 cm baking pan with parchment; no need to grease the sides. Pour in the batter and level it.
Step 7
Bake in a preheated 180°C (356°F) oven for 30-35 minutes until golden. Do not open the oven during the first 25 minutes to avoid collapsing. Slightly cool the sponge before removing from the pan.
Step 8
Let the sponge rest 10-12 hours to firm up, reducing crumbs when slicing. Trim the top slightly to create a flower shape. Carve a small depression in the center. Cut unwanted parts to form petals.
Step 9
Slice the sponge flower into 3 layers.
Step 10
Prepare Plombir cream for decoration (cream 2). Use high-quality butter (82% fat). Bring it to room temperature.
Step 11
In a small saucepan, combine eggs, sugar, and vanilla sugar. Whisk until smooth.
Step 12
Gradually pour in milk while stirring.
Step 13
Cook over medium heat, stirring constantly, until slightly thickened. Do not stop stirring to avoid curdling.
Step 14
Once thickened, reduce heat and continue stirring for 1-2 minutes; the mixture should slowly fall from the spatula.
Step 15
Remove from heat, cover with cling film directly on the surface, and cool to room temperature.
Step 16
Beat softened butter with vanilla sugar until fluffy.
Step 17
Gradually add 1-2 tbsp of custard at a time, ensuring butter and custard are at the same temperature for a smooth cream.
Step 18
Add the remaining custard and beat until fluffy.
Step 19
Divide the cream into 3 parts: smaller for the center, larger for petals, and the rest for the outline.
Step 20
Add coloring as desired: red for petals, yellow for the center, white for the outline. Chill cream to stabilize.
Step 21
Prepare cream for the layers (cream 1) using sour cream 15-20% fat. Adjust sugar to taste; vanilla sugar can be replaced with vanilla.
Step 22
Mix sour cream with sugar and vanilla until smooth. Let rest 10 minutes for sugar to dissolve.
Step 23
Spread cream evenly on the first layer.
Step 24
Place second layer on top and apply cream. Repeat for all layers.
Step 25
Coat the top and sides with sour cream.
Step 26
Spread cream on the small sponge for the flower center and place in the middle. Chill to firm slightly.
Step 27
Once Plombir cream is firmer, decorate using a piping bag with a star tip. Yellow for the center, white for outlines.
Step 28
Cover petals with pink cream. Chill 2-3 hours.
Step 29
Slice Flower Cake into portions and serve. Enjoy!