Daisy Cake


Serves 12 3 medium-sized eggs 230g caster sugar 120g white plain flour 40g cornstarch

8.25g baking powder 100ml rapeseed oil 100ml orange juice

Zest of 1 lemon, finely grated 5 gelatine leaves

300g whole milk yoghurt Juice of 1 lemon 400ml cream FROSTING 250ml soft butter 50g icing sugar SWEETENED FLOWERS 1 teaspoon gum arabic Approx 300g caster sugar Approx 40 daisy blossoms

Mix gum arabic with 30g sugar. Add 4 tablespoon­s of water and stir until smooth. Spread approx 200g sugar evenly on a tray. Dip the flowers into the sugar solution and moisten them with it. Carefully brush off with a brush and place in the sugar bed. Sprinkle with about 70g sugar. Dry the blossoms for at least 3 days at room temperatur­e of about 18°C.

Remove the blossoms from the sugar bed and place them between kitchen paper in an airtight tin. They keep for about 3-6 months.

Cover the bottom of a springform pan (18cm diameter, 9cm height) with baking paper. Tighten the edge of the springform pan around it.

Preheat the oven to 180°C top/bottom heat (160°C convection oven).

Pour eggs into a mixing bowl and beat them with the hand mixer for about 2 minutes until foamy. Add 90g sugar and beat for another 4 minutes. Mix flour, cornstarch and baking powder in a bowl. Add rapeseed oil, orange juice, lemon zest and the flour mixture to the egg foam and fold in briefly. Pour the batter into the prepared baking tin and push it into the lower rack of the oven. Bake at 180°C (160°C fan forced) for about 50 minutes.

Take the cake out of the oven and let it cool for at least 2 hours. Remove the cake from the tin and cut it horizontal­ly three times. Place the bottom cake layer on a serving plate. Place a flexible cake ring around it.

For the yoghurt cream, soak the gelatine in cold water. Squeeze out the gelatine and dissolve it in a small pot at low heat. Stir the yoghurt, lemon juice and 140g sugar into the gelatine. Refrigerat­e the gelatine yoghurt for at least 10 minutes until it begins to gel.

Whip the cream until stiff and fold in with a rubber scraper. Layer the yoghurt cream on the bases in the cake ring. Refrigerat­e for at least 4 hours.

Loosen the cake ring. Put the butter in a mixing bowl. Place the mixing bowl in hot water and let the butter melt slightly. Add icing sugar and beat for about 6 minutes until white and frothy.

Spread the cake with it. Before serving, cover the cake with flowers.

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