This Mother’s Day weekend became a perfect excuse for cake, behold a treat yourself dessert at our large family gathering on Friday evening.
This Raspberry Rose cake had homely soft raspberry genoise sponge alternating between layers of rose cream cheese and an in house made raspberry jam with fresh raspberries. The toppings also reminded me more of cookie crumbles instead of almond sable.
I appreciated that the cake was simple yet with barely adulterated ingredient, sticking true to its flavours.
Glad that everyone was happily finishing their slice(s) even after dinner!