# Spring Flower Cake

A delightful French-inspired cake featuring a delicate pastry crust and a rich Crème Diplomate, perfect for spring.

- Cuisine: French
- Category: Baked Goods
- Language: en

## Ingredients

- 200 g flour
- 120 g cold butter
- 80 g powdered sugar
- 30 g almond flour
- 50 g eggs
- 3 g salt
- 270 g milk
- 3 large egg yolks
- 80 g sugar
- 25 g cornstarch
- 1 vanilla pod
- 25 g butter
- 4 g gelatin
- 120 g heavy cream (minimum 30% fat)
- Vanilla extract

## Instructions

1. Put all the dry ingredients and the butter in the bowl of your mixer.
2. Once everything is well mixed (be careful not to over-mix, or your crust will end up tough, mix until there are no large pieces of butter left), add the egg.
3. Mix until the mixture is almost homogeneous, then finish by hand.
4. Wrap in plastic wrap and chill for at least 1 hour. The dough should not be too soft, or you won’t be able to work with it.
5. If you’re in a hurry, you can place it in the freezer for a bit.
6. Hydrate your gelatin.
7. In a mixing bowl, whisk your egg yolks with your sugar.
8. Then add the cornstarch.
9. In a saucepan, heat your milk with the scraped vanilla pod and bring to a boil.
10. Remove from heat, cover with plastic wrap, and let this mixture infuse for at least 20 minutes to intensify the vanilla flavor.
11. Remove the vanilla pod and bring to a boil again.
12. Pour over the egg, sugar, and cornstarch mixture, and whisk.
13. Then pour your mixture back into the saucepan and cook over low heat, stirring constantly until your cream thickens.
14. Off the heat, add your butter, vanilla extract and gelatin and mix.
15. Cover with plastic wrap, making sure it touches the surface, and let it rest in the refrigerator for several hours.
16. When your cream has completely cooled, remove it from the refrigerator, place it in a mixing bowl, and whisk to loosen it.
17. Prepare a whipped cream.
18. Gradually add it to the pastry cream and mix until you get a homogeneous mixture.

## Equipment

- mixer
- plastic wrap
- mixing bowl
- saucepan

## Tips

- Do not over-mix the pastry dough to avoid a tough crust.
- For the pastry dough, mix until no large pieces of butter are left, then finish by hand.
- Chill the pastry dough for at least 1 hour, or in the freezer if in a hurry.
- Infuse the milk with vanilla pod for at least 20 minutes to intensify flavor.
- When cooling the Crème Diplomate, ensure plastic wrap touches the surface to prevent a skin from forming.
- Whisk the cooled Crème Diplomate to loosen it before folding in whipped cream.

## Source

- Original video: https://www.instagram.com/reel/DMSfUPJIOPS/?igsh=N3RvaGEzeDV0ZWth
- Recipe page: https://www.cliprecipe.com/recipe/6f6eb209-6398-4d81-86d4-6a039fdf19a7
- Extracted: 2026-02-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt