ingredienti
Cake
- 4 egg
- 180 g sugar
- 60 g flour
- 80 g potato flour
- 1 tsp baking flour
- 1 tbsp vanilla sugar
Filling
- 1 jar of lemon curd (about 320 g)
- 350 g strawberries
- 135 g sugar
- 5 gelatine leaves (soak in cold water)
- 1 tbsp vanilla sugar
- 500 ml cream
Mother’s day cake
A delicious Mother's Day cake with a taste of lemon curd and strawberries
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Assemble the assistant with the beater bowl and balloon whisks.
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Whisk eggs and sugar fluffy.
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Mix the dry products and then add to the batter.
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Pour in greased and breaded baking pan (about 24-26 cm).
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Set oven to 175 °C (347 °F) and bake for 30-35 minutes.
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Assemble the assistant with the beater bowl and cookie whisks.
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Mix strawberries, sugar and half the can of lemoncurd (160g) to a smooth puree.
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Heat half of the strawberry puree in a saucepan. When it gets hot (should not boil only heated) add the gelatine leaves and stir so that they dissolve properly.
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Add the hot puree with gelatine back into the remaining strawberry puree.
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Set the whole amount of puree to cool (should be room temperature)
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Assemble the assistant with beater bowl and balloon whisks.
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Whisk the cream.
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Stir cream and puree together into a smooth fromage.
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Assemble the assistant with the beater bowl and cookie whisks.
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Divide the cake base in the middle.
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Put it back into the baking pan that you have washed (note: be sure to have a high edge pan)
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Add the remaining lemon curd (160 g) on the cake base.
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Then fill with a little more than half of the strawberry puree.
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Add the "top" of the cake base and spread out the remaining strawberry puree on top.
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Cover with plastic and leave to set overnight in the fridge
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Day two you decorate with the appropriate decor (everything that is beautiful and tasty).
