Flower Cake
- Vegetarian
- Energy Kcal 579
- Carbohydrates g 78.1
- of which sugars g 36.3
- Protein g 13.9
- Fats g 23.5
- of which saturated fat g 9.16
- Fiber g 2.2
- Cholesterol mg 73
- Sodium mg 53
- Difficulty: Average
- Prep time: 45 min
- Serving: 8
- Cost: Low
- Note + the dough rising time
PRESENTATION
Looking for a dessert that's both eye-catching and delicious? Torta Fiore is your go-to choice! Really good stuff. This creative twist on pan brioche changes simple dough into a beautiful flower shape, perfect for any celebration. And listen, to make this, you roll the dough into soft, thin discs, fill them with rich Nutella, sweet jam, or creamy spreads, and then cut and twist the layers into a stunning flower pattern.
The magic of the Torta Fiore recipe lies in its ability to make an ordinary bread dough look like a work of art. As it bakes to a golden puff in the oven, the Torta Fiore dessert fills the kitchen with a fragrant aroma that will have everyone eagerly waiting for a slice. For sure.
This dessert is perfect for parties, birthdays, or a special Sunday treat with friends. Really, it's like, so so tasty. Unlike your average sweet bread, the flower cake comes with a tender texture and pull-apart layers, each bite offering just the right amount of moist filling. It's a hit at special occasions, thanks to its fancy appearance and comforting flavor. The floral design, reminiscent of a daisy, is both fun to create and tasty to eat.
And you know what? Whether filled with classic or inventive flavors, this cake is sure to impress. Children especially love helping with the shaping and decorating, making it a family-friendly activity. The Torta Fiore baking method ensures a cake that's as inviting as it is tasty, with each piece being fluffy and satisfying. If you're on the hunt for new dessert ideas or just want to try something different, this flower-shaped cake is a crowd-pleaser that won’t disappoint. You'll love it—and watch it become a staple in your dessert repertoire. Pretty simple.
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INGREDIENTS
- Ingredients for the Dough
- Manitoba flour 4 cups (500 g)
- Water 4 ¾ tbsp (70 g) - (at room temperature)
- Brewer's yeast 1 ¼ tsp (6 g)
- Whole milk ¾ cup (180 g) - (at room temperature)
- Malt 0.4 oz (10 g)
- Sugar 0.3 cup (60 g)
- Eggs 2 - medium
- Butter ¼ cup (60 g)
- For Filling
- Nutella 1 ¼ cup (360 g)
How to prepare Flower Cake
To prepare the Flower Cake, start by placing the sifted Manitoba flour into the bowl of a stand mixer, also add the sugar 1, the dry yeast 2, and the milk at room temperature 3 (if the dry yeast you use needs to be dissolved in a liquid, you can dissolve it in a little lukewarm milk taken from the full amount. You can also use fresh brewer's yeast: in this case, the dose to use is 18 g). Turn on the stand mixer with the paddle attachment and work the dough.
When the liquid ingredients have absorbed, remove the paddle and attach the dough hook 4, then restart the stand mixer while pouring in the lukewarm water in a stream 5; then add the malt 6 (alternatively you can use the same amount of honey);
then add the eggs one at a time 7, waiting for one to be incorporated before adding another. Knead until you achieve a smooth and homogeneous consistency and until the dough detaches from the sides and clings to the hook 8. At this point, you can add the softened butter one piece at a time, waiting for it to be absorbed before proceeding with another piece 9. When all the butter is absorbed and the dough becomes shiny and well combined, stop the stand mixer, transfer the dough to a work surface, grease your hands with butter, and continue kneading for a few minutes.
Then form a ball with the dough, transfer it to a slightly buttered bowl, and cover with plastic wrap 10. Let it rise for 3 hours in an oven turned off with the light on (or until it has doubled in volume); after this time, take the dough and divide it into 4 parts of the same weight 11. Handle each piece to give it a round shape 12.
Place the 4 balls to rest covered with plastic wrap 13 for at least 20 minutes at room temperature. Then lightly flour a work surface, gently press each ball and roll it out with a rolling pin on a sheet of parchment paper, until you obtain a disc 10 inches in diameter 14; let the disc firm up in the refrigerator for at least 20 minutes and proceed gradually with the others, repeating the same operations. Then take out the first disc you rolled out and spread the surface with Nutella 15;
then take another disc, to place on top of the Nutella layer 16; continue this way until you finish the ingredients: the last layer should be brioche dough. Let everything rest for at least 30 minutes in the refrigerator covered with plastic wrap (to help you transfer, you can place the dough on a tray and store it in the refrigerator). Make cuts on the surface leaving a margin from the center; start with 4 crosswise cuts, then make another cut between each 17. Continue until you've made 16; then take each segment with your fingers and twist each one on itself but in opposite directions, making a full turn 18
and joining the shorter sides that will be facing upwards 19. Complete the cake by performing the same operation for all pairs of segments, then place it with parchment paper on a baking sheet and let it rise for at least 1 hour covered with plastic wrap. After this time 20, bake in a preheated static oven at 356°F for about 40 minutes (at 320°F for about 30 minutes if using a convection oven). Once cooked, remove the flower cake from the oven 21 and let it cool on a rack, then serve it!