Well, then let’s go and get started with our last minute Mother’s Day pressent!
And here is how you do it:
For the base:
Mix 150g butter and 75g sugar. Add 3 eggs, 1 teaspoon vanilla flavoured sugar (or a few drops vanilla essence), a few drops freshly squeezed lemon juice. Finally add 65g flour, 65g starch and 1/2 teaspoon baking powder. Put the dough in a heart shaped tin. Bake at 170°C for about 40 minutes.
While the cake is in the oven, you can make some custard.
Apply one layer of custard on the cake (after you have taken it out of the tin!), then cut strawberries in halves and put them on top.
Finally, make some glaze (if you don’t want to use a convenience product, you can make glaze yourself by mixing water, gelatine and sugar and brining it to boil). Add some red food coloring, if you like.
Whip the cream. Cut a few strawberries in tiny pieces and mix with wipped cream. Fill the mix in a piping bag and either write something (“Happy Mother’s Day”, “For Mum”…) or decorate the cake otherwise.
Done and ready to serve.
But before you give the cake to your Mum… hang on a sec, I still have some tipps for you:
- Use some kitchen foil to wrap around the cake like some sort of frame once you applied the custard. It helps to keep everything in shape, especially when you pour over the glaze.
- If you don’t have a heart-shaped baking tin on hand, you can also use a round or squared tin and cut out a heart after the cake is cooled down. (Use a stencil to make a heart that’s evenly shaped!)
- For the custard, use custard powder but less milk/water than what it says on the instructions so that the custard is a bit thicker than usually.
- Use whipping cream stiffener (makes whipping the cream so much easier!)
- By the way, if you don’t want to use glaze on your cake, you can simply put cream on top.
- Make sure your Mum doesn’t know what you’re up to…