Floral cake

Lightly butter 3 Baking Rings and place them on the Rimmed Sheet set on the cold oven rack.
Whisk the egg whites (Speedy Chef 2) with the salt until frothy. Gradually add the sugar and whisk until the mixture is glossy and firm.

Whisk (1 l Mixing Bowl) the egg yolks and the flour blended with the hazelnut powder (SuperSonic Chopper compact).

Fold half of the beaten egg whites into the yolk mixture. When the whites are well incorporated, gently add the rest. The mixture should remain airy (like a mousse).

Evenly spread the batter into the Baking Rings and smooth the top.

Bake for about 15 minutes in the preheated fan oven, setting 6/7 or 200°C.

Let cool slightly, carefully unmould the cakes, then let them cool completely on a rack.

Dissolve the custard powder in 100 ml of milk. Bring the remaining milk and sugar to a boil (Mastro Saucepan 1.6 l), then add the dissolved custard powder. Cook for about 1 to 2 minutes over low heat, stirring so the mixture thickens. Let cool and keep in a covered bowl (1 l Mixing Bowl) in the fridge.

Whisk the softened butter (clean Speedy Chef 2) until creamy.

Gradually add the cooled custard to the creamed butter, spoon by spoon, whisking to obtain a smooth consistency. Add icing sugar to thicken if needed. Refrigerate to firm up the mixture.

Stir the redcurrant jelly to loosen it, then spread it over the cooled cakes.

Generously cover the cakes with the buttercream, then stack them, pressing lightly, and cover the top with buttercream.

Colour the remaining buttercream with the food colouring of your choice, then fill a piping bag and decorate the cake as you wish.

Place in the fridge and enjoy well chilled.