Mother’s Day Cake

For the sponge cake, beat the eggs, sugar, lemon zest and vanilla for 5 to 6 minutes until foaming; add the flour gradually using a spoon and mix slowly.

Pour the mixture into a greased 30cm round baking tin and bake in a preheated oven at 180 °C for 25 to 30 minutes, or until a skewer inserted in the middle comes out clean.

Bring to boil the NESTLÉ Sweetened Condensed Milk and 500ml of the water.

In a mixing bowl, mix well the remaining 200ml water with the corn flour, egg yolk and vanilla, and then pour them into the boiled mixture and bring to boil again, with constant stirring, until the mixture thickens. Set aside to cool. (Cover with cling film to prevent the top from drying up.)

Cut the sponge into 2 layers; place 1 layer in a 30cm loose-bottom tin.

Dissolve the gelatin in cold water for 5 minutes, then strain and melt in the microwave for 15 seconds or on direct fire. Add it to the custard cream and mix well.

Strain the fruit salad and add it to the custard, add 600g of the whipped cream and mix slowly.

Pour the mixture onto the sponge layer, cover it with the second layer, and freeze the cake for 3 to 6 hours.

With a spatula, spread the remaining 150g whipped cream on the top. Cut the lady fingers to fit the height of the cake and arrange them one by one on its sides. Place a ribbon around the cake and serve cold.