Mother’s Day and cake is a guaranteed combination.
Ready-made meringue bases are the savior of a busy baker. Heli Miekkamäki
Of course, there must be a cake on Mother’s Day morning, but this time the size of the cake can be reduced. Mother is pampered with a breakfast brought to bed and a Mother’s Day cake baked by herself.
Even the dullest home cook can succeed in baking cakes if he corrects a few steps. The chef known from the Paras kokkikoulu channel Jesse Söderlund advises that you should use, for example, ready-made meringue bases.
Jesse Söderlund runs the Paras kokkikoulu channel on social media. Heli Miekkamäki
For Mother’s Day, she has designed sandwich cake bakes and sweet mini-cakes made in ready-made meringue bases.
These attractive cakes are very easy to make, and mini cakes in particular can be made cleverly even by a beginner cook.
In his cake recipe, Söderlund adapts, among other things, the Dubai chocolate hit of recent years. Pistachio and Dubai chocolate have also been prominently featured on social media. Few have been able to pass them.
Pistachio paste is one big trend that has appeared on store shelves. Ready-made pistachio pastes can be found even in smaller stores these days. A few years ago, few people had even heard of the pistachio faucet.
Tip! You can find cooking videos for making cakes on the Paras kokkikoulu channels on Instagram, Facebook and TikTok.
Sandwich cakes
(for four)
12 slices of dark bread
Filling:
200 g chive cottage cheese
2 tablespoons of orange Cavi-arti
2 tablespoons of black Cavi art
3 tablespoons of chopped dill
100 g of mayonnaise
1 avocado
150 g crayfish, drained
For decoration:
fresh dill and Caviarti
1. Cut round disks from the bread with a mold or a drinking glass.
2. Mix the Cavi-arti, mayonnaise and dill into the cream cheese. Put the mass in a piping bag.
3. Dice the avocado.
4. Put the bread slices on a plate, squeeze the paste over each one and lay crayfish tails and avocado on top. Do the same for the second and third layers.
5. Decorate the savory pastries with dill and Cavi-art.
Strawberry-rhubarb mini cake
4 prepared meringue bases
rhubarb mousse
pickled strawberries
Rhubarb Mousse:
1 dl cream
2 tablespoons of rhubarb jam
150 g vanilla cream (e.g. Valio kitchen)
Pickled strawberries:
0.5 dl jam sugar
0.5 dl of water
4 large strawberries
fresh basil
For decoration:
edible flowers
1. Prepare the rhubarb mousse. Whip the cream, mix in the rhubarb jam and a jar of vanilla cream.
2. Prepare the marinated strawberries. Put water and jam sugar in a pot, boil and let cool. Dice the strawberries, chop the basil, mix them with the sugar broth.
3. Fill the prepared meringue bases with rhubarb mousse, spoon cooled marinated strawberries on top.
4. Decorate with edible flowers and serve.
Mini cake in the style of Dubai chocolate
4 prepared meringue bases
250 g of pistachio spread (e.g. Pirkka)
2 dl granola (e.g. Myllärin)
1 cup chocolate mousse (e.g. Valio)
For decoration:
pistachio and chocolate grits
1. Gently heat the pistachio spread until it becomes runny, for example by heating it in the microwave in short bursts.
2. In a bowl, mix the granola with the spread. Allow the mass to cool slightly before spreading it over the meringue bases.
3. Spoon chocolate mousse on top, Decorate with pistachio and chocolate shavings.
Biscoff Banana Mini Cake
4 prepared meringue bases
1 dl cream
200 g vanilla cream (e.g. Valio)
100 g of Biscoff spread
1 banana
For decoration:
Biscoff cookies
Biscoff paste
banana slices
1. Whip the cream until frothy.
2. Mash the banana with a fork.
3. Mix chopped banana, vanilla cream and Biscoff into the whipped cream.
4. Spoon the filling into the meringue nest, Decorate with Biscoff cookies and banana slices. If you want, you can heat the Biscoff paste in the microwave and decorate the mini cakes with it.