This is going to be the tastiest, simplest, creative and most attention getter flower cake you will ever make (yes Flower not Flour).
It’s perfect for a birthday, Mother’s Day or even Father’s Day (men like flower too you know), Or any day.
And it’s so simple to make I wanna laugh. Actually I’m laughing now.
But seriously, I can’t stop giggle when the results look like a Million Euros.
How did i get to this idea? I always keep Phyllo pastry sheets in my freezer. It’s the thing that makes baking beautiful and light when you don’t want to eat “cake”. So last week I gave my husband a cool birthday party in our backyard. All the sleepless nights and the pain in my back and the hard work in the kitchen was it worth it? let’s not think about it right now.
So I got the food and the atmosphere ready BUT I didn’t have any birthday cake. It can only happen in my house. I took a risk (big one) and left the cake idea to the last-minute, the day of the party. You see, waiting to the last-minute makes me come up with some crazy ideas (not necessarily good ones), that make them so great only because i don’t give myself a chance to think about it.
But here is the catch, I had a great last-minute idea but had to repeat it 30 times because we had about 30 invites.
I know what you’re thinking just by looking at the preparations, but when I got to it i ran with it and in less than an hour I was already with 24 cakes ready to bake. The best thing about this cake is that you can choose to make one, two, four or fifty cakes. Can this be more flexible? If yes please – share.
So, shall we:
(this recipe is for 12 or more since the muffin tin I used has 12 cup holes)
One package Phyllo pastry sheets, thawed
1/4 cup honey
1 vanilla bean
2 tbsp of your favorite espresso coffee powder and some more for garnish
1 pint heavy whipping cream (I used dairy-free)
1 tbsp light brown sugar crystals
Fresh thinly sliced strawberries
Canola oil baking spray
Muffin cupcake pan for 12 (2 1/2 inch each)
Heat oven to 350º. In a large bowl combine heavy cream, espresso powder, honey and vanilla. Beat until stiff. You’ll know when you see the cream stays on a spoon turned upside down. Refrigerate until use.
Spray muffin pan with baking spray, set aside. Lay out one sheet Phyllo and spray with oil, make sure the rest of the sheets are covered with a damp towel to avoid them from drying. Repeat with more Phyllo sheets greased and laid one on top of the other. I used batches of five’s.
How to cut – with scissors carefully eye-ball the size of the “cakes” – first cut the sheets in half horizontally from one side to another and then cut in three sections vertically, you’ll end up with six rectangular “cakes”. It shouldn’t be complicated.
Insert each “section” into the greased muffin cups by pressing gently and forming a cup. You’ll end up having the edges of the “cakes” sticking up and out – You want that.
Sprinkle cups with brown sugar and bake for about 10-12 minutes or until golden. Out of the oven, handling with care remove the baked cups with a spoon and set aside to cool.
If you have a pastry bag use it otherwise with a spoon fill up the cups with the chilled cream. Stick a couple of sliced strawberries on the side to make them look like leafs, sprinkle with powdered coffee and brown sugar.
Serve in personal dessert plates or to really get your guests attention place all the cakes in one large tray to create a big flower composed of small ones. It will sparkle and I guarantee you – they will be impressed.
HAPPY MOTHER’S DAY