Flower cake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Cream fat, 300 g sugar and salt with the whisk of the hand mixer. Stir in the eggs one by one, stirring each time until the mixture is bound

2. 2

   Mix the flour and baking powder, alternating with 275 ml milk in 2 portions. Stir in 2 tablespoons of liqueur at the end. Mix half of the dough with cocoa and 75 ml milk. Alternate doughs with a tablespoon always in the middle (on the same spot) in a greased springform pan (26 cm Ø) sprinkled with flour. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes. Let the cake cool down a little on a cake rack

3. 3

   Soak gelatine in cold water. Remove the base from the springform pan and cut through halfway along the rim. Spread the bottom cake layer with 3 tbsp. jelly and enclose with a cake ring

4. 4

   Mix quark, 2 tablespoons of liqueur, 75 g sugar and vanillin sugar. Whip cream until stiff. Squeeze the gelatine, dissolve and mix with 4 tbsp. quark, then stir into the remaining quark. Fold in cream. Smooth the cream on the base. Place the cake lid on the cream and press down gently. Chill for approx. 4 hours

5. 5

   Remove the cake ring and coat the cake with the remaining jelly. Knead marzipan with icing sugar and a little food colouring. Roll out 400 g marzipan on a worktop dusted with icing sugar to form a circle (45 cm Ø). Cover the cake with it and cut off the protruding edges. Knead the rest with the remaining marzipan and divide into 5 equal pieces. Roll each piece of marzipan into a long roll (approx. 30 cm long). Roll out rolls to approx. 4 x 50 cm. Spread the cake with water. Loosely twist each strip of marzipan into a snail, lay it carefully on the cake so that roses appear and press it down gently

6. 6

   Fig. 02, 03, 04: sprinkle with some sugar

7. 7

   waiting time approx. 5 1/2 hours

Nutrition Facts

KCAL
490 kcal

CARBS
61 g

FATS
22 g

PROTEINS
11 g