Baked with love, refined with coffee: a sweet Mother's Day present!
| Ingredients | ||
|---|---|---|
| 4 | Eggs | |
| 100 | g | Sugar |
| 100 | g | Flour |
| 2 | tablespoon(s) | Peanut oil |
| Ingredients | ||
|---|---|---|
| 300 | g | Cream cheese |
| 300 | g | Mascarino |
| 50 | ml | Espresso (e.g. J. Hornig Special) |
| 30 | g | Powdered sugar |
| Ingredients | ||
|---|---|---|
| 50 | ml | Espresso (for soaking) |
| Blueberries | ||
| Edible flowers | ||
Make the sponge cake: Beat the eggs and sugar for a few minutes until the mixture is light in color. Carefully fold in the flour and, finally, stir in the oil. Pour the batter into a cake ring (20 cm diameter) and bake at 180°C for about 20 minutes.
Mix the cream: While the sponge cake is cooling, mix the cream cheese, mascarino, espresso and powdered sugar until smooth. Pour the cream into a piping bag with a star-shaped nozzle.
Soak the base: Cut the cooled sponge cake out of the cake ring and cut in half lengthwise to create two cake layers. Place one of them on a plate and drizzle with espresso.
Assemble: Pipe the cream in dots onto the bottom layer. Then place the second layer on top and repeat the process. Finally, decorate with blueberries and flowers.
Decoration tips: For Mother's Day, decorate your cake with fresh blueberries and colorful flowers from the garden. This adds color and underlines the freshness and naturalness of the ingredients.
