• Prep Time: NA
  • Cooking Time: NA
  • Serves: NA

edible flowers

Category: Desserts

 Ingredients List

  • Genoese sponge cake -
  • 80 g of wheat flour ,
  • 2 tablespoons cornstarch ,
  • 4 eggs ,
  • 100 g icing sugar ,
  • 1 teaspoon of sugar with real vanilla ,
  • 20 g of molten butter
  • pinch of salt
  • ratio and decoration -
  • jar of jam from the petals of violets ,
  • 500 ml of 30% cream cream ,
  • 2 tablespoons granulated sugar ,
  • cup fresh or candied violets


Egg yolks separated from the protein . Proteins mash with salt on the foam , at the end of creaming adding powdered sugar mixed with vanilla sugar. When the foam is stiff, add one egg mass by grinding on the mixer at low speeds . Both mix and sift the flour , then add to the egg and gently stir with a spoon or spatula whole . Finally add the melted and cooled down butter and mix gently again .

Preheat the oven to 170 degrees. The bottom of the springform pan with a diameter of 19 cm smear with butter and fill the ground biscuits. Bake for about 30 minutes , until dough is elastic , a stick stuck in the middle dry . Baked sponge cake , remove and let cool on a grid .

The chilled cream whipped cream with powdered sugar on the cream (you can add more sugar according to taste, but the cream should be delicate in flavor , not to kill the taste and smell of violets ) .
Cut the sponge cake cooled down horizontally on three discs . Each disc soaked , for example, a few tablespoons of boiled water, mixed with vanilla sugar and lemon juice , because there is nothing worse than dry cake ;) lower shelf sponge cake spread with 2-3 tablespoons preserves the violet and the third part of the whipped cream. Cover the top and another just spread jam first , then third part of the whipped cream. Cover with the last counter. The top and sides of cake to cover the remaining cream and cool . Before serving, sprinkle with violets .

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