Curd, Cream and Berry Cake

Happy Mother’s Day to all the Moms out there. I voted for this because I think whipped cream, berries and cake is a quintessential spring dessert and perfect for Mother’s Day. Based on reviews from those that have made this already, I needed to enlist a dish washer ie my husband and I needed to increase the amount of lemon curd.

The base of this cake is a hot-milk sponge cake. I am not sure if I have made one of these before, it seemed new to me. The batter was very thin and the cake did not rise much, I wonder if my cake had too much moisture and that is why it didn’t rise much? I agree with Dorie that this is a sturdy cake which is needed for all that cream and fruit. The cake is brushed with a lemon-orange syrup. I think some of the syrup could have been added to the whipped cream to amp up the flavor. My husband really enjoyed the whipped cream made with heavy cream, mascarpone and whipped egg whites. I pasteurized my eggs prior to using since they won’t be cooked. I instructed my husband to add more lemon curd and we used more than a 1/4 cup. This cake delivered on the wow factor and also hit the notes of fresh fruit. This cake is a heavy one and a little slice will do. To see what others think head over to Tuesdays with Dorie.


2 Comments Add yours

  1. The best part of this cake is the sturdy sponge cake topped with all the fresh berries. Happy belated Mother’s Day!


  2. Happy Mother’s Day to you as well Diane! I agree, this cake was worthy of a special occasion! 😍. Great job.


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