Spring Cake

Step 1

• Prepare the base of the cake: put the eggs with the sugar in a bowl, whisk with the electric mixer (or planetary mixer), until the mixture is white and fluffy.

Step 2

• Add the oil and milk slowly, the aroma, the grated lemon zest, gently add the sifted flour, the starch and, finally, the yeast by hand.

Step 3

• Grease the mold with the release agent and line the base with baking paper.

Step 4

• Pour the mixture into the mold and bake in a preheated oven at 170 ° / 180 ° C for about 50 minutes, doing the toothpick test.

Step 5

• Remove the cake base and place on a wire rack to cool.
• Next, cut the topper and finally, place the cake upside down on a cake board.

Step 6

• Prepare the cover: in a bowl whip the cream with the icing sugar, add the softened mascarpone.

Step 7

• Spread part of the mixture on the surface of the cake with a spatula and cover the edges smoothing well.

Step 8

• Transfer the leftover mixture into the pastry bag equipped with the interlacing croissant and carry out the basket technique (creating a weft of slightly spaced vertical lines, alternating other short horizontal lines according to the size of the croissant) covering the entire surface and sides of the cake;
• With a star-shaped croissant, finish by forming curls decoraon the edges of the cake.

Step 9

• Decora the spring cake by placing the assorted flowers and leaves around the edges.
• To taste, serve the slices of cake with tufts of the leftover cream and mascarpone mixture.