Easter flower cake
This is a suggestion on how to decorate your holiday table, and since I noticed that I have Christmas flowers and I don't have any Easter ones - there was no dilemma about the name of the beautiful cake. I practiced how to prepare it for Easter and I have to admit planned {I wanted them to be pointed and they turned out to be rounded due to the small space}. If you are preparing it for Easter then while baking in the middle there must be something that will form a hollow for the egg. adjust to your preferences.
Preparation steps
- From the listed ingredients, knead a smooth and elastic dough. Let it rest for 10-15 minutes and then divide it into 4 parts, shape into balls, form a crust from each ball with a rolling pin and arrange them on top of each other. Coat the crusts in between with melted margarine. sprinkled with fragrant salt {cubrica, oregano, mint, hot pepper} This procedure is the same as for all cakes of this type.
- We put the folded crusts in a pan {30cm} lined with baking paper and mark with a knife {do not cut} into 8 parts. We make a cut in each marked eighth as you can see in the picture and pass that part towards the edges of the mold. petals of this flower. I thought that the 30cm mold would be big enough for these petals to have a spiky shape, but that's not the case, so next time I'll bake it in a 35cm pan {which I know maybe I'm much better}
- After forming the first petals with a sharp knife, make incisions of 2-3 cm on each marked line.
- Using a thinner wooden spoon, press the space between each cut to make the cuts look a little different.
- If necessary, repeat this and with the tip of a knife help the cut to expand a little. In the middle of the cake, mark the indentation. Cover with a cloth and leave the cake to grow for about 15 minutes, coat with beaten egg yolk and leave to grow for another 15 minutes.
- Bake in a preheated oven at 200c for about 25 minutes, until nicely browned.
Serving
With cheese and yogurt - nothing tastier !! Good appetite!
