Blooming Cakes
8 servings
50 minutes
Blooming pastries are a true symphony of flavors inspired by the tenderness of European pastry tradition. The light airy sponge cake, made from egg whites, yolks, vanilla sugar, and flour, becomes a delicate base for an exquisite dessert. The cream with vanilla notes adds richness to the pastries, while pieces of apricot provide refreshing fruity sweetness. The finishing touch is the wafer flowers that add elegance and make the dessert resemble blooming fields. These pastries are perfect for tea parties, romantic evenings, and special festive events, delighting the eye and offering harmony of taste in every bite.
1
To prepare the dough, beat the egg whites until frothy. Whisk the yolks with sugar and vanilla sugar until frothy using a mixer. In a bowl, mix flour and baking powder. Then gently combine everything with vegetable oil and milk into the yolk foam. Finally, carefully fold in the beaten egg whites.
- Egg white: 3 pieces
- Egg yolk: 3 pieces
- Sugar: 3 tablespoons
- Vanilla sugar Dr.Oetker: to taste
- Wheat flour: 300 g
- Dr. Oetker baking powder: 5 g
- Vegetable oil: 100 ml
- Milk: 200 ml
2
Pour the batter into a greased and floured baking tray, place it in a preheated oven, and bake (electric oven — 180 degrees; convection oven — 160 degrees; gas oven — level 3; baking time — about 25 minutes).
- Vegetable oil: 100 ml
- Wheat flour: 300 g
3
Let the baked crust cool on a rack.
4
For the filling, let the apricots drain well in a sieve. Prepare the cream with milk, sugar, and butter according to the instructions on the package. Spread the finished cream on the cooled cake layer, then arrange the apricots on top or decorate with wafer flowers (daisies or roses).
- Canned apricots: 470 g
- Milk: 200 ml
- Sugar: 3 tablespoons
- Butter: 50 g
- Vanilla Cake Cream Dr.Oetker: to taste
- Wafer daisies Dr.Oetker: to taste