Biscuit cake with fresh flowers

I really like flower cakes. I think each of you can decorate any cake like this, even a store-bought one.

Ingredients

• For cakes:
• Eggs - 8 pcs.
• Sugar - 8 tbsp. spoons
• Flour - 8 tbsp. spoons
• For sour cream:
• Sour cream 20% - 500 g
• Sugar - 3-4 tbsp. spoons
• Thickener - 2 packs
• For filling:
• Canned peaches - 1 can
• For buttercream:
• Butter - 400-500 g
• Powdered sugar (or condensed milk) - 1-2 cups
• For decor:
• Flowers
• Coconut shavings
• Confectionery beads

Directions

1. We prepare canned peaches, but do not pour out the liquid.
2. Separate the whites of 4 eggs from the yolks and beat them in different containers. Add a pinch of salt to them. Add vanilla sugar and 2 tbsp. tablespoons of regular sugar. Add the remaining sugar to the yolks. Whisk until sugar dissolves.
3. We introduce part of the resistant proteins into the yolks. Stir with a silicone or wooden spatula.
4. Add sifted 4 tbsp. spoons of flour and mix. We send some more proteins there and interfere. Then we shift the cooked dough to the remaining proteins and mix.
5. Preheat the oven to 170-180 degrees. We cover the bottom of the form with parchment, and do not grease the sides with anything. We shift the dough there.
6. We bake a biscuit for 25-30 minutes. We check readiness with a wooden stick - there should not be wet dough on it.
7. With a dessert knife, separate the biscuit from the sides of the mold and turn it upside down on a wire rack. Press lightly and carefully peel off the parchment paper. Leave to cool completely for 2-4 hours. You need two of these biscuits.
8. Beat sour cream with a mixer or whisk. Gradually add granulated sugar or powdered sugar (it will dissolve faster). Beat and add sour cream thickener.
9. Peaches cut into thin slices.
10. We leave one biscuit the same size, and cut out a smaller circle from the second one using a saucer of smaller diameter.
11. We cut the cakes into 2-3 parts and soak with syrup, not reaching the edges of 1-1.5 cm.
12. We shift two cakes of different sizes to a large baking sheet or a large cardboard covered with foil. We put the cakes so that it visually looks like a figure eight. Lubricate the cakes with cream, leaving the edges 1-1.5 cm free.
13. Put the peaches on top and tighten the cream again. We cover the top of the cakes with the second proportional part and cover with a wooden plank. Press lightly to even out the cream.
14. Beat soft butter that has lain for at least 3 hours on the table.
15. Add powdered sugar (in no case do not replace with granulated sugar, because it will dissolve).
16. Lubricate the top and sides of the cake with buttercream.
17. Sprinkle the sides of the cake with coconut flakes.
18. With creamers or culinary rings we make the contour of the center of the "eight" on both cakes. Let the cake soak.
19. A few hours before serving the cake, we start decorating with flowers. Wrap the flower stems with cling film.
20. We make punctures in the cake with a wooden stick and insert flowers.
21. We decorate the free top of the cake with confectionery beads.
22. Fresh flower cake is ready! Enjoy your meal!