John Myers
Mothers Day Cake
The perfect mothers day cake recipe with a picture and simple step-by-step instructions.
- 2 piece Protein
- 120 g Sugar
- 100 g Double cream cream cheese
- 100 g Creme fraiche Cheese
- 3 leaf Gelatin
- 200 ml Whipped cream
- 1 piece Cake base
- 200 g Strawberries
- 2 tablespoon Strawberry jam
- 20 piece Ladyfingers
- Beat the sugar with the egg whites until stiff. Mix the crème fraìche and cream cheese in a bowl. Soak the gelatin. Whip the cream until stiff and fold into the cream cheese mixture.
- Cut the cake base to the desired size. Heat the soft gelatin in a small saucepan over low heat, stirring constantly, until it is liquid. Mix three tablespoons of the cream with the gelatine and slowly stir in the cream until smooth. Let rest in the refrigerator for three hours.
- Cut the ends of the ladyfingers. Spread the jam on the cake base. Place this in the middle of the cake tin and place the ladyfingers in a circle around the cake base with the sugared side facing outwards.
- Spread the cream on the cake base and smooth it out. The ladyfingers should protrude 2 cm at the top. Spread the quartered strawberries on the cream.
- Place a red ribbon over the cake pan, around the Mother’s Day cake, and tie it with a bow. Finally, open the edge of the cake tin and carefully remove it upwards and then slide the gift ribbon in the middle.
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