I wanted to make something special for my PKD friends, who celebrate Mother's Day with their Moms and/or with their kids.
This cake is made with allowances, such as coffee, strawberries, eggs and honey. You can leave the coffee out and make an egg-cream instead, with 15 g pork jelly.
Please note, that the fat to protein ratio and the carbohydrate content (about 12 g per portion) are not ideal in this dessert. You can still enjoy a small piece after a high-fat, balanced meal on this very special occasion.
Ingredients (makes 6 servings)
Sponge
3 eggs
60 g unsalted pork greaves (cracklings)
20 g lard
Salt
1 tsp (7 g) honey
Coffee-Egg Cream
4 egg yolks
2-3 tsp honey
30 g pork jelly
2 big espressos (1.5 dl)
Strawberry Jelly
160-200 g organic, local fresh or frozen strawberries or other berries (I used 200 g but 160-180 g could also be enough)
70-80 g pork jelly
Method
Preheat the oven to 170 °C.
For the sponge, blend all ingredients until smooth and thick. Grease a heart shaped baking mould (20 cm) and spoon in the batter. Bake for 15 minutes. As there is no raising agent, the sponge will be flat, but don’t worry, it serves the purpose perfectly.
Use a cake form with removable sides/bottom, if you have one. It will be easier to take the cake out.
Dissolve the jelly in the hot espresso, blend if necessary.
Whip the yolks and the honey with a hand mixer until fluffy and start to heat, mixing continuously until thickens. Add the coffee-jelly mix. Make sure you don’t overheat the cream. Take from the heat. Let it cool and spoon it over the sponge cake. Let it settle in the fridge for about 1 hour. It will become solid.
Clean and blend the strawberries, then cook on low heat for about 20 minutes.
Add the jelly and mix until melted and incorporated. If doesn’t dissolve properly, blend it. Let it cool, but don't let it harden. Spoon the strawberry jelly on top of the coffee cream and put back in the fridge for at least 2 hours.
You can decorate the cake with fresh strawberries if you like.
HAPPY MOTHER'S DAY!
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