John Myers
Mother’s Day Cake with French Buttercream
The perfect mother’s day cake with french buttercream recipe with a picture and simple step-by-step instructions.
Ingredients for the cream
- 1 Vials Bourbon vanilla flavor
- 4 Sachets Dr. Oetker Finesse Bourbon Vanilla Flavor
- 250 gr German quality butter
- 500 gr Rama
- 200 gr Powdered sugar
- 5 Freshness Eggs
- Bake the mushroom base, let it cool down and cut twice. I took a shape 28 Put a saucepan with water on the stove
- Mix powdered sugar with eggs and flavors in a stainless steel bowl until foamy. Then stir the sugar-egg mixture in a hot water bath until very foamy. At least 15-20 minutes. The mass must be warm. However, it collapses when it is warm enough. Then beat the mass again in a cold water bath (sink). Takes 5 min.
- Beat the butter with the rama in a kitchen machine until very frothy. Stir in the cooled egg sugar mixture and the butter rama mixture in portions.
- Fill the cake, brush on it, decorate it and put it in the fridge. Have a nice Mother’s Day
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