Semi-Naked Mother’s Day Cake

For the berry puree, puree the berries and sugar with a hand blender and bring to a boil in a saucepan.

Add the starch dissolved in a little water and simmer for 5 minutes, then let cool.

Preheat the oven to 175 degrees hot air.

For the dough, mix butter and powdered sugar in a bowl until very fluffy.

Separate the eggs and beat the egg whites with granulated sugar until stiff.

Gradually add egg yolks to butter and sugar mixture. Mix the flour with the starch and baking powder.

Alternately, carefully stir or fold the beaten egg whites and flour mixture into the mixture.

Divide the mixture and pour evenly into two (/18-20 cm diameter) molds or baking rings with baking paper and bake for about 25-30 min. Do not forget to test with chopsticks.

When cooled, cut both sponge cakes in half.

Whip the pâtisserie cream with vanilla sugar and sugar until firm.

Mix in curd cheese and berry puree.

Then alternately layer the sponge cake layers and the cream.

Use a cake ring and (if available) a cake foil to keep the semi-outer edge smooth.

Finish with a thin layer of cream on the last sponge. Refrigerate for one hour.

Remove the cake edge foil, smooth the outside again and decorate the cake with berries.

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