Flower cake

04/11/2016 16:24:27

Flower cake

Every time you wanna say 'I love you' 

Preparation time: 40 minutes + cooking 45 minutes



  • 8 eggs
  • 250 g butter
  • 260 g sugar
  • 350 g flour
  • 50 g starch
  • 1+1/2 sachets of yeast
  • 3 pinches of salt
  • 5 spoonfuls of orange liqueur
  • butter for mould as required


  • 420 g icing sugar
  • 30 g egg white
  • 30 g lemon juice
  • lemon juice as required
  • pink, lilac food colourings


  1. Beat the soft butter with 200 g of sugar.
  2. Add 5 whole eggs, one at a time, then add a further 3 egg yolks (conserving the whites to one side).
  3. Continue to beat the mixture and flavour with the liqueur.
  4. Beat the remaining egg whites and remaining sugar into a foam.
  5. Sieve the flower with the yeast and salt into the egg, butter and sugar mixture, while adding the egg white mixture, alternating as you add a little at a time.
  6. Pour the final mixture into the lightly buttered mould, set on an oven tray and place in the oven at 175° for 45 minutes.
  7. When the cake is cooked, remove from the oven, wait 2-3 minutes, then
    turn it out of the mould onto the rack to cool.

Bouquet flower cake


  1. Sieve the icing sugar into a bowl. Start to beat the mixture together, adding the egg white and lemon juice until you get a light frothy consistency.
  2. Divide the icing into three portions, one larger than the other two, and conserve the larger portion to one side.
  3. Colour the remaining portions of icing pink and lilac and pour into two separate piping bags with small round nozzles.


  1. Draw the edges of the petals with the pink icing.
  2. Allow to dry. Dilute the white icing with a few drops of lemon juice until it’s runny, then using a brush, fill in the interior of the petals and the centre of the cake. Allow to dry.
  3. Draw the finer details in the middle of the flowers with the lilac icing.
  4. Add further detail at the base of the petals, drawing thin lines with the pink icing.

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