So Mother’s Day in the US was last Sunday. After a family hike, brunch, a few games…we all sat down to watch The Great British Baking Show. This of course made me want to make cake. But as I am, I couldn’t simply make something with a recipe. I decided to play.
Hence, the Mother’s Day disaster cake was born. I really am not an elegant baker. I focus much more on substance than style. Which I suppose is true for the rest of my life as well.
I took this recipe for opera cake and started there. But this is a large recipe. So from the get go I knew I would be halving it. We’re a family of three. A full opera, serving ten, is way too much for us.
3 egg whites on beat until stiff, added 1 tablespoon coconut sugar, continued beating until glossy.
While that was rolling on it’s own, stand mixers are the bomb, I combined 3 eggs, 1 cup coconut sugar, 1 cup almond flour in another bowl and hand mixed until frothing. I added 1/4 cup gluten free flour blend (TJs) and the zest of one large lemon. Gently fold the egg whites into the batter until just incorporated.
Pour that into well greased pans. Bake at 400 for 10 minutes. I used round pans for two thin layers but use anything you like really and watch the center to be set. Another 2-3 minutes might be needed, depending on your pan. Do not judge based on color as coconut sugar makes the whole thing golden from the get go.
Frosting: 8oz Marscapone cheese, 4 oz cream cheese, 1/4-1/3 cup maple syrup depending on your preference for sweet, the zest of one small lemon, and 1/4 cup lemon juice. If you soften the cheeses for 20 minutes first it will all blend together like a dream.
Raspberry topping: 16 oz bag frozen raspberries, defrosted. Pour into a pan, add 1/4 cup honey, 1/4 cup lemon juice. Bring to boil over medium low. Mash the berries. Simmer over low for 10 minutes minimum. The berries should be completely broken down and the sauce thick. Let cool.
When you cake is room temp, frost between the layers and on top. You won’t have enough for the sides with the above recipe but you could double it if you really want that much frosting. Top each individual slice with the raspberry sauce as you serve it, otherwise your cake will get soggy.