Mother’s Day cake

Soft and tender like their cuddles, but with a fragrant pastry disc: because mothers are sweet and dear, but also so strong!

   I would like to pay homage to them all (including myself, and it’s my first time!) with this sweet thought: a cloud filled with milk and fresh cheese cream enriched with blueberry jam and the crunch of shortcrust pastry.

    A cake that embodies many facets, just like us.

    Happy Mother’s Day!

MAKES 22 cm DIAMETER CAKE

READY IN 50’

INGREDIENTS:

4 eggs

5 oz sugar

3 1/2 oz all-purpose flour

2 oz potato flour

1 teaspoon baking powder

butter and all-purpose flour to taste

vanilla extract to taste

1 shortcrust pastry sheet (I used Stuffer)

Milk to taste

Confectioner’s sugar to taste

7 oz whipped cream, cold

2 oz condensed milk, cold

8,8 ozi mascarpone cheese (I used Stuffer)

1 tablespoon honey

1 tablespoon sugar dissolved into 1-2 hot water

1 blueberry jam jar

STEP 1: MAKE THE SPONGE CAKE

Using a beater, beat eggs and sugar until smooth (it takes about 10 minutes).

In another bowl, tent the flour, the potato starch and the yeast and add this mixture, little by little, to the first bowl using a wooden spoon.

Brush a baking tin with butter and flour,

then place the cake mixture in it and cook in preheated oven at 180°C for 25 minutes.

STEP 2: MAKE THE CRUNCHY DISC

Cut off a 20 cm circle from in the shortcrust pastry sheet and using cookie cutters write your favorite inscription.

Brush it with milk and cook in preheated oven at 180°c for 15 minutes.

When cold sprinkle with confectioner’s sugar.

STEP 3: MAKE THE MILK CREAM

Using whips, whip the cream until stiff (it will take about 7-8 minutes). I recommend that the utensils must be thoroughly clean and cold (if needed, put them into fridge for a quarter of an hour before using).

Now add condensed milk, mascarpone and honey very gently, mixing them with a spatula.