Spring Tulip Cake with Three Flavors

Start by activating the yeast. In a small saucepan, heat the milk to a temperature of about 37°C. It should feel pleasantly warm to the touch, like bath water for a baby, but not hot. Too high a temperature (above 45°C) will kill the yeast. In a large bowl (where you will knead the dough), crumble the fresh yeast. Add one tablespoon of sugar (from the measured portion of 100g), one tablespoon of flour (from the measured portion of 500g), and pour the warm milk over it all. Gently mix with a fork, just to combine the ingredients. Cover the bowl with a clean kitchen towel and set it in a warm, draft-free place for 10-15 minutes. After this time, a thick, bubbly foam, called a 'cap', should appear on the surface. This is a sign that the yeast is active and ready to work.

In the bowl with the active yeast mixture, add the remaining flour, the rest of the sugar, eggs (previously lightly beaten with a fork in a small bowl), salt, lemon zest, and optionally, vanilla extract. Start mixing the ingredients using a dough hook in a stand mixer on low speed, or manually with a wooden spoon. Mix for about 2-3 minutes, until the ingredients roughly combine into a sticky mass.

Now it's time to add the butter and knead properly. Increase the mixer speed to medium and add very soft butter, one tablespoon at a time, waiting for the previous portion to fully incorporate into the dough. Once all the butter is absorbed, knead the dough for about 10-12 minutes. The finished dough should be smooth, elastic, shiny, and pull away from the sides of the bowl. It will be slightly sticky but should not stick to a clean finger. If you are kneading by hand, transfer the dough to a lightly floured surface and knead vigorously for about 15-20 minutes until it reaches the desired consistency.

Form the dough into a ball, place it back in the bowl, cover it tightly with plastic wrap or a damp cloth, and set it in a warm place for about 1.5 hours. During this time, the dough should double in size. The rising time depends on the ambient temperature – in a cooler room, it may take longer.

Remove the risen dough onto a lightly floured surface and gently deflate it by punching it. Weigh the entire dough using a kitchen scale, then divide it into three equal parts. Set one part aside - this will be your base dough (vanilla/lemon).

Prepare the strawberry dough. Grind the freeze-dried strawberries into a fine powder in a coffee grinder or blender. Flatten the second part of the dough on the countertop, sprinkle with the strawberry powder, and knead briefly, just until the color and flavor are evenly distributed. The dough will take on a beautiful pink color and an intense aroma.

Prepare the pistachio dough. Grind the pistachios very finely into flour. Follow the same steps as with the strawberry dough: flatten one third of the dough, sprinkle with ground pistachios, and knead until the ingredients are combined. The dough will take on a delicate, greenish hue and a nutty aroma.

Prepare a bundt pan with a capacity of about 2 liters. Grease it very thoroughly with soft butter, paying special attention to all the nooks and crannies. Then dust the pan with breadcrumbs or flour, turning it so that the entire inner surface is covered with a thin layer. Shake out the excess.

Start with the green (pistachio) dough. Shape it into a roll that matches the circumference of the bottom of the mold and place it at the bottom, around the chimney. This will be the 'stem' of the tulip. Next, from the pink (strawberry) dough, form 6-8 equal balls. Arrange them tightly next to each other on the green roll. These will be the 'petals' of the flower.

Finally, take the light dough (vanilla-lemon). Roll it out slightly or flatten it with your hands into a disc, then gently cover the layer of pink balls with it, filling the rest of the mold. Try to press the light dough into the spaces between the balls so that the entire mold is evenly filled. The dough should reach about 2/3 of the height of the mold.

Cover the pan with a cloth and set aside for the second rising for about 30-40 minutes. During this time, the dough should noticeably rise and fill the pan almost to the brim. In the meantime, preheat the oven to 180°C (top and bottom heat, no fan).

Place the risen cake in the preheated oven. Bake for about 40-50 minutes. After 35 minutes, check the top of the cake – if it is browning too quickly, loosely cover it with a piece of aluminum foil. To check if the cake is done, insert a wooden skewer into the thickest part. If it comes out dry, with no traces of raw batter, the cake is ready.

Remove the cake from the oven and leave it in the pan for 10 minutes to cool slightly. After this time, carefully turn the pan upside down over a wire rack. The cake should come out easily. Leave it on the rack to cool completely, which may take 1-2 hours. Do not decorate the hot cake, as the icing will run off.

When the cake is completely cool, prepare the icing. In a bowl, sift in the powdered sugar. Gradually, one teaspoon at a time, add freshly squeezed lemon juice, vigorously mixing with a whisk or fork. Add the juice until you achieve a thick, yet still pourable icing. The consistency should resemble thick cream.

Place the cake on a serving platter or plate. Drizzle it with the prepared icing, allowing it to flow freely down the sides, creating appetizing icicles. Before the icing sets, sprinkle the top of the cake with chopped pistachios. Additionally, to enhance the color effect, you can dust it with freeze-dried strawberry powder. Set aside for about 15 minutes to let the icing harden.