Soft Cream Cake with flowers

Instructions

First we put aside 20 g of fresh cream and assemble the other with a tablespoon of icing sugar. This will be the foundation that will serve us for all the creams.

Chantilly cream

• Beat the egg yolks with the flour.
• Heat the milk with the vanilla.
• When the milk will be cooled add to eggs and flour and mix thoroughly.
• Pour the mixture into a pan and place over low heat, turning until the cream won't achieve the desired density.
• Pour into a bowl, and as it begins to cool, cover with cling film and fatel rest in refrigerator

Creams with lavender and roses

• The process for these two creams is identical to that shown above. The only thing that changes and the infusion of essence.
• For the lavender when warm the milk, put it in infusion (with a strainer or Infuser, don't put the petals directly in milk) the lavender or rose petals.
• Lavender than rose has a much more intense taste and aroma, it doesn't take much

Complete the creams

• When the creams are ready, add 3 tablespoons cream flower beautiful whipped cream and custard 4 5.

Crumble

• The crumble is the basis of cheescake, whereby purée the cookies, put them in a bowl and mix with melted butter, then pour the mixture into the Pan and press OK. Then let it rest in the fridge.

Spain loaf

• We have to prepare 3 discs of sponge cake. There are two alternatives, make a unique cake and cut it, or directly create the discs.
• With an electric mixer, whip the eggs at room temperature. You must continue for about ten minutes, should triple the volume until you evre a frothy
• United gradually the sugar and continue to whip
• When you will be amalgamated all add the flour a little at a time, stirring with a wooden spoon or a lecchiera, from the bottom up in order not to take apart the compound.
• On a baking dish put baking paper and pencil-drawn with the aid of the cake pan.
• One tip, take the smallest disk compared to toriera (if you have an adjustable pie dish is easier), so the creams will be even all around and when you cut the cake the Visual effect will be much nicer and lighter.
• Gently pour the mixture drawn without disks spread too much, otherwise it will burn.
• Bake at 180 for 15 minutes.

Composition

• Use a knife to finish the edges well, and pour on the various discs with some cream or syrup.
• Whip out crumble (without removing it from the Pan) and pour the cream to pink.
• Put the Center the first disc, and we cover with chantilly (the layer needs to be covered also by hand, you should see only the cream)
• Put the other disk and cover with rose, finally we close with the last layer.
• Let rest in refrigerator for an hour and a half, so that the creams you addensino
• Take the cake and remove the edges of the pan. Iced with a generous layer of whipped cream.
• This operation is used for two reasons, the first is to make the surface smooth, the second is not to absorb the chocolate when you glasserà all.
• Chopped pistachios, not too thin.
• Melt in a Bain Marie with fresh cream white chocolate.
• Let cool slightly, then iced the cake.
• Ultimate garnish sides with pistachios