Mother's Day Cake

Tags: Cakes and biscuits

It wouldn’t be Mother's Day without a cake! Beautifully iced with "I love you", and with its soft filling, this cake will melt every mother's heart. Guaranteed!


For the biscuit:
120 g
5 (separated)
eggs, separated
100 g
icing sugar
1 packet
vanilla sugar
3/4 packet
baking powder
For the filling:
100 g (puréed)
200 g (finely chopped)
200 g
cream cheese
150 g
natural yogurt
200 g
whipping cream
60 g
2 packets
vanilla sugar
leaves of gelatine
For the decoration:
200 g
whipping cream
1 packet
vanilla sugar
1 handful
sugar hearts
250 g


For the biscuit:

  • Beat the egg whites with half of the icing sugar until stiff.
  • Beat the yolks, the remaining icing sugar and the vanilla sugar all together until you have a creamy mix. 
  • Add the flour with the baking powder to the mix. Finally, add the stiff egg whites. 
  • Mix gently with a whisk. Pour the mix into a spring-form tin lined with oven paper. 
  • Bake in an oven pre-heated to 180° for 35-40 minutes. 
  • Remove from the tin. Remove the oven paper and leave to cool.

For the filling:

  • Soften the gelatin in cold water. 
  • Mix the fresh cream cheese, yoghurt, sugar, vanilla sugar and strawberry purée. 
  • Squeeze out the gelatin well and melt it in three dessertspoons of warm water. 
  • Mix two tablespoons of the cream cheese mixture with the gelatin.
  • Finally, stir the gelatin-mix and the finely chopped strawberries into the rest of the cream cheese mixture.
  • Leave in the fridge for a while to firm.
  • Whip the cream until thick and add to the mix.

To construct the cake:

  • Divide the base of the cake horizontally. 
  • Place one of the two sponge disks on a tray and secure with a cake ring. 
  • Spread the strawberry-cream cheese-cream on the cake base.
  • Cover with the second sponge disk. 

For the decoration:

  • Beat the cream with the packet of vanilla sugar. 
  • Remove the ring and cover the cake with the whipped cream. 
  • Decorate with little sugar hearts and fresh strawberries.