【Henan】Flower crystal cake

Overview

Yanling here is the famous hometown of wintersweet in the country. At this season every year, the wintersweet is in full bloom. When you get there, you can smell the fragrance even before you see the wintersweet. I like wintersweet very much. It blooms beautifully in winter and brings people full of vitality. Moreover, wintersweet is also one of the edible flowers. For a foodie, that is one more reason to love it. At this season every year, I collect some wintersweet flowers and bring them back. During the process of cleaning and drying the flowers, the house is filled with fragrance. I wanted to make delicious food using wintersweet, so I thought of my lollipop mold, and used it to make a beautiful lollipop-style crystal flower cake. Before the cake was ready, my little grandson was yelling about eating it, and I coaxed him to finish taking the picture, and the little guy ate it one by one.

Tags

• baking
• butter
• cake flour
• rock sugar powder
• white jelly
• whole egg liquid
• wintersweet
• water

Ingredients

Steps

1. 1 Pour the whole eggs into an oil-free and water-free basin, and add rock sugar powder. The amount given in the ingredient table is for one lollipop mold. I made a small cake at the same time, so it looks like there are 3 cakes here, but the actual quantities are based on the table.

   

2. 2 Beat the egg liquid until you lift the whisk to draw a circle and the texture will not disappear. In winter, whole eggs are slower to beat. It is recommended to beat them in warm water around 40 degrees Celsius, which is faster.

   

3. 3 Sift in low-gluten flour

   

4. 4 Mix well

   

5. 5 After the butter is melted in water, add a little cake batter and stir evenly. This will prevent defoaming when added to the cake batter

   

6. 6 Pour the butter paste into the cake batter

   

7. 7 Continue to stir and mix evenly

   

8. 8 Use a piping bag to pipe into lollipop molds

   

9. 9 Preheat the oven to 150 degrees Celsius and 155 degrees Celsius, then bake in the oven for 18 minutes.

   

10. 10 Unmold the baked cake immediately and let it cool for later use

    

11. 11 Add water and a little sugar to the white jelly, stir evenly and bring to a boil

    

12. 12 While it's still hot, scoop out a little jelly liquid and pour it into the mold.

    

13. 13 Wash the dried flowers and insert them into the mold

    

14. 14 Insert the flowers into the jelly liquid, and fill the mold with the remaining jelly liquid. Note that the jelly liquid should be cooled appropriately, but do not let it solidify.

    

15. 15 Cover the baked cake and wait

    

16. 16 Close the lid of the mold to allow it to form and solidify better

    

17. 17 The finished flower crystal cake, with the cake body below and flower crystal on top, looks very eye-catching, isn’t it? Since this cake needs to be eaten immediately after it is ready, I made 6 of them first and made the rest for my children to eat when they came back from get off work. The amount in the recipe is for 12 pieces.