Spring is arriving even if the forecast for the next few days isn’t exactly great, and to bring on the season I made a delightful little dessert: the spring cake with little bees, entirely covered and decorated with small sugar bees and edible daisies!
The recipe is simple: a sponge cake with a double filling of strawberry jam and whipped cream, more basic than that!
I thought about making a buttercream to coat the entire spring cake with bees, but then I decided… to skip it! and to fill myself with
SPRING CAKE WITH LITTLE BEES
ASI’s kitchen
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 eggs
- 90 granulated sugar (3.2 oz (about 1/2 cup))
- 45 g potato starch (1.6 oz (about 3 tbsp))
- 45 g all-purpose flour (1.6 oz (about 3/8 cup))
- 250 g heavy cream for whipping (8.8 oz (about 1 cup))
- 2 tablespoons powdered sugar
- as needed strawberry jam
- 100 g heavy cream for whipping (3.5 oz (about 6 1/2 tablespoons))
- 1 tablespoon powdered sugar
- as needed sugar decorations (sugar bees and wafer daisies and other sugar decorations)
Tools
#adv
- Stampi
Steps
As I said above, the small cake (mold 7 in, max 8 in) with sugar bees and wafer daisies is very simple but also very indulgent…
1) I prepare the sponge cake by whipping the eggs and sugar for a long time, even up to 15 minutes: it should be fluffy, it should be able to “write” and be pale!
2) Sift the dry ingredients, i.e. the potato starch and the all-purpose flour, and add them in several portions, mixing gently with a whisk by hand or a flexible spatula.
3) Line a pan with parchment paper on the bottom and sides, pour in the batter and bake in a preheated oven at 356°F for about 20-25 minutes or depending on the characteristics of your oven.
4) When baked, let it cool preferably on a wire rack and prepare the filling for the spring cake with little bees.
5) Whip the heavy cream which must be very cold with electric beaters and add the powdered sugar.
6) When the sponge cake is cold, cut it into 3 layers and proceed to fill it.
7) Place one layer on the serving plate and spread some strawberry jam, then cover with the whipped cream and sugar.
8) Cover with the second sponge layer and repeat the sequence, adding strawberry jam and whipped cream, then the 3rd cake layer.
9) Whip the 100 grams of heavy cream and sweeten it, then coat the whole cake leaving the layers slightly visible in a naked cake style.
10) Decorate with sugar bees and daisies or other small sugar decorations and you’re ready to taste it!
Enjoy your meal!
Annalisa
Other beautiful and tasty cakes I suggest from the many on the blog are:
RETURN TO HOME FOR NEW AND TASTY RECIPES FROM THE BLOG ASI’s kitchen
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Copyright 2022© Annalisa Altini, All rights reserved.
Annalisa suggests…
1) You can fill the spring cake with little bees with whatever you like, for example:
– classic custard cream (crema pasticcera);
– chantilly cream;
– whipped cream with mascarpone and chocolate chips;
– lemon curd mixed with whipped cream;
– classic buttercream, etc.
2) Don’t like the sponge cake? Then you can use a pound cake (4/4), a Genoise, a madeleine-style cake, a hot milk cake…. 🤞😉😁
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