Mother's day cake with strawberries and curd cream (sugar free)
The basis for our Mother's Day cake is a sponge recipe with erythritol. On top there's a refreshing curd cream and decorated with strawberries or fruits of your choice. The cake pan has a diameter of 18 cm.
Mix the room-warm butter with sugar and beat until fluffy.
Add the eggs one by one. Now add the lime zest and the milk.
Mix flour, baking powder, scraped vanilla bean in a bowl. Fold the flour mixture into the egg-butter mixture with a wooden spoon.
Divide the dough into two parts. Put the first part of the dough in a greased and floured mold.
The first part of the Mother's Day cake needs 30-35 minutes at 180° top-bottom heat. To be on the safe side, test with a chopstick. Let the dough cool briefly and remove it from the mold. Repeat the process with the second batch.
Cut both bottoms in half with a sharp knife - you should now have 4 bottoms.
The curd cream without gelatin
Mix the curd with erythritol in a bowl until smooth.
Whip the cream until stiff and slowly add the cream stiffener.
Fold the cream into the curd.
Dice the strawberries and add them to the curd with the lime juice. Done! Now you just have to assemble the semi naked cake.