A blooming Mother’s Day cake is an easy and lovely way to celebrate your mother! This spring strawberry cake is also perfect for other spring and summer celebrations such as upcoming graduation parties. Decorate with pretty peonies and thyme or try some gorgeous butter cream piping!
3 raw ingredient cake base
4 organic eggs
2,5 dl of sugar or erythritol
2,5 dl of gluten-free flour mix
Ingredients
Whisk the eggs and sugar in a bowl for 10-15 minutes, until you get a thick light foam. Preheat the oven to 180°C. Grease a 20 cm springform pan and flour with almond flour. Add the flour to the egg and sugar foam, sifting and whisking the dough thoroughly. Pour the batter into the baking dish. Bake for 30-35 minutes. Check that the cake is ready by inserting a toothpick into the middle of the cake. If no batter remains on the toothpick, the cake is done. Remove the pan from the oven. Allow to cool in the pan for 5-10 min. Remove the cake from the pan, and allow to cool completely on a cooling rack. Cut the cooled cake into three layers.
Filling
2 dl of cream
2 dl of Turkish yoghurt
2 tbsp of lemon juice
2 tbsp of runny honey
2 bananas
fresh strawberries
Decorations
Thyme twigs
Peony flowers and petals, well rinsed (Note: Peony is not an edible flower, but can be used to decorate a cake)
Putting it all together
Place one layer of the cake on a rotating cake stand and spread a generous amount of yoghurt whipped cream on top. Top with a thinly sliced banana and a generous sprinkling of strawberries. Top the strawberries with a little more yoghurt whipped cream.
Place the second cake layer on top and fill in the same way as the first.
Place the third cake layer and spread the remaining yoghurt cream mixture over the top and sides of the cake. Smooth with a spatula or a palette knife.
Decorate with peony flowers and thyme sprigs. You can also make edible flowers from buttercream. Instructions below.
Buttercream
200 g of butter
4 dl of icing sugar
1tbsp of almond milk or organic milk
Optional: 1 tsp of vanilla or rose essence
Colouring:
Beetroot powder
Turmeric
Instructions
Whisk the room temperature butter in a bowl until the consistency is light and fluffy. Add the icing sugar in small batches and continue whisking continuously. Beat for several more minutes.
Add a tablespoon of cold milk or almond milk and whisk for a few more minutes. The buttercream is ready when it no longer tastes like butter and has a silky, fluffy consistency.
When the cream is ready, you can colour it with, for example, beetroot powder & turmeric. You can use beetroot powder to mix different shades of colour into the petals of the flowers. If you also want to make stamens on the flowers, colour the buttercream with turmeric. Remember to add a very small amount of colouring at a time to get the exact shade you want. You can measure out the buttercream into a few small bowls and make different shade mixes for each one. You can also use the buttercream as it is without colouring.
Make the petals of the flowers using a curved rose shaped piping nozzle. Place the nozzle in a piping bag using a fastener. Add the buttercream to the bag. For a beautiful difference in tone, add a darker pink buttercream to one side of the bag and a lighter or white buttercream to the other.
Cut a rectangular piece of baking paper about 7,7 cm in size. Add a small dollop of buttercream to the base and stick it to a flower pin, a rotating cake stand or the base of a glass turned upside down.
Hold the piping bag in your hand so that the thinner edge of the curved flower shaped nozzle is facing up. First, press a round disk about 1.5 cm wide into the centre of the flower.
Pinch one petal on the outer edge of the base. As you push out, rotate the base at the same time. Squeeze another petal next to it, overlapping the first. Do the same with the third petal. If necessary, make a fourth petal so that the whole centre is bordered.
On the outer border, pipe the petals overlapping and continue like this until you have a flower of the desired size.
If you wish, use a small round-necked nozzle, called a writing stamp, and some buttercream dyed with turmeric to make a stamens on the flower.
Squeeze a thin vertical strand of cream into the centre of the flower and add several similar stamens around it.
When the flower is ready, place it in the freezer for a while. The frozen flower can be easily transferred to the cake using a spatula.
Have a sunny Mother’s Day!
Virpi / Vanelja
