Mother’s Day Cake
115g butter, room temperature, plus extra for greasing
150g caster sugar
3 extra-large (60g each) eggs
175g plain flour
1/4 tsp bicarbonate of soda
125g low-fat natural yoghurt
1 tsp vanilla bean paste
12 x savoiardi (ladyfinger) biscuits
Pink and white Dollar Sweets sprinkles
White chocolate melts
Ribbon and rose petals
Preheat oven to 180ºC (160ºC fan).
Grease a 16cm round baking tin with butter and line base and sides with baking paper.
Use a stand mixer or handheld beater to beat butter and caster sugar together until pale and fluffy.
Add the eggs, one at a time, whisking each one in with a tablespoon of the flour. Use a spatula to fold in the remaining flour and bicarbonate of soda, then fold in yoghurt and vanilla until combined.
Pour the batter into prepared tin and spread until level. Bake for 50-60 mins until golden in colour and a skewer inserted into the middle of the cake comes out clean.
Allow cake to cool completely in tin before removing.
Cut cake in half horizontally. Spread 2 tbsp buttercream on one layer and top with the second layer.
Spread buttercream evenly all over the cake (it doesn’t need to be really neat as the edges and top will be covered).
Melt white chocolate according to packet instructions. Spread Dollar Sweets sprinkles onto a large plate. Dip savoiardi surface in melted chocolate, carefully scraping off any excess then dip immediately in sprinkles to coat. Repeat with remaining biscuits.
Spread a little buttercream on to the undecorated sides of the biscuits (this will act like a glue to stick them to the cake). Press the biscuits gently onto the cake. Secure with a ribbon.
Fill the top of the cake with fresh berries and rose petals.