Lilac cake.
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Lilac cake.
Substrate:
- 300 g of biscuits (ground)
- 100 g butter
- 50 ml of juice (about 50 ml, (put a little at a time so that the mass does not become thin))
- 1 teaspoon of vanilla extract
Cream:
- 500 g of sweet cream
- 500 g of Swabian unsalted cheese
- 200 g of powdered sugar (150 - 200 g)
- 2 bags of gelatin
- 200 g of fresh blueberries
- 80 g of sugar
White coating:
- 200 g of custard (firmly whipped)
Decoration:
- 1 bag of gelatin
- 400 ml of water
- 4 tablespoons of sugar (3-4 tablespoons)
- 0,5 piece of lemon juice
- flowers day and night*
- Add butter and a little juice to the ground biscuits to mix.
Then add a teaspoon of vanilla extract and mix everything well.
Spread the resulting mixture into a 26 cm mold and put it in the refrigerator until the filling is ready.
- I used 200g of blueberry jam that I cooked myself. blueberries with 150 gr. sugar.
- Sprinkle the blueberries with sugar, put on the stove and when it boils, cook for about 10 minutes.
When the sweet has cooled down, mash it.
Beat the Swabian cheese with powdered sugar and add the previously whipped sweet cream to it, then mix everything well.
Pour gelatin with 6 spoons of cold water (see the instructions on the bag) and when it swells, heat it until it becomes liquid (it must not boil). Add melted gelatin to the filling, combine, and then divide the filling into two equal parts. Add mashed blueberries to the first part, mashed raspberries to the second, and mashed strawberries to the third. Add the mashed blueberry to both creams, leaving one cream lighter than the other. Pour the darker cream over the base, and then pour the lighter one over it, so that they are optional. Put the cake in the fridge to harden and then cover it with a thin layer of whipped cream.
Arrange the day and night flowers on top of the whipped cream and cover with the previously made gelatin mass.
The gelatin must be cooled so that the flowers do not change color.
The gelatin will be thin when it's chilled, but it needs to be, because it will harden very quickly in the fridge.
- *Day and night belongs to the group of edible flowers.
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