A cake and flowers all in one? Isn’t that just the perfect Mother’s Day gift? With this Mother’s Day flower cake you get to pamper your mom in the best way she deserves. And maybe if you’re a good kid, she might even offer to share it with you 🙂
With a ginger biscuit brown sugar crust and a creamy vanilla white chocolate hibiscus filling, this Mother’s Day flower cake is simply an absolutely delicious gem of a cheesecake. You can either make one large cake or six smaller individual cakes depending on how you find it best to treat your mom this coming Sunday. Just beware to start on the cake(s) a day in advance to make sure it sets properly.
Mother’s Day flower cake
(makes 6 individual cakes, about 3.5 inches in diameter, or 1 large cake, about 9 inches in diameter)
6 oz (175 g) ginger biscuits
1½ tbsp brown sugar
2.6 oz (75 g) salted butter
1 tub/8 oz (200 g) Philadelphia cheese (not low fat)
5 oz (150 ml) creme fraiche (or sour cream), 18% fat
1 cup (250 ml) whipping cream
1 cup (3.5 oz/100 g) confectionary sugar
2 oz (50 g) white chocolate
1 tbsp dried hibiscus leaves, crushed
1 tsp vanilla extract or seeds of ½ a vanilla bean
Fresh edible flowers
1. Start by crushing the ginger biscuits into tiny crumbs by using either an electric chopper, or a rolling pin (if you use the latter, make sure to put the biscuits in a zip lock bag first). Pour the crumbs into a large bowl and mix in the brown sugar using a fork. Make sure to mix the crumbs and sugar well.
2. Now melt the butter over low heat. Once melted, pour the butter into the crumb mix and stir together so the butter is mixed in well.
3. Whether you make 1 large cake or six smaller, the easiest way to proceed is to place the cake pans/metal rings (without their bottom) on the plates or platter you plan to serve them on. Alternatively, line the bottoms with baking parchment to ensure you can move them before serving. If you make 6 smaller cakes, distribute the crumb mix evenly into 6 small spring forms or metal rings. And if you make 1 large cake, simply pour all the crumb mix into the large pan ring. Using either a spoon or your hands, then press the crumbs together to make a smooth layer that covers the bottom.
4. Put the ring(s) with the crust in the fridge while you prepare the filling.
1. Put the Philadelphia cheese into a large bowl together with the creme fraiche. Beat it into a smooth cream by using an electric mixer.
2. Into another bowl, pour the whipping cream, confectionary sugar and vanilla extract (or bean seeds) and start whisking until the cream is firm and forms little peaks.
3. Chop the white chocolate finely and crush the hibiscus leave into small bits. Mix the two with the Philadelphia and creme fraiche cream, and then gently mix it or fold it together with the whipped sugar cream.
4. Pour the cream on top of the crumb crust and smooth it out and make sure there are no air pockets. Then put the cake(s) in the fridge for 8 hours or more, ideally till the next day.
5. When removing the cakes from the pan(s), the easiest way to do so is by moving a very sharp knife along the inner sides of the pan before you carefully remove the spring form or metal ring. If you used baking parchment in the bottom, gently peel this off, and then place the cake(s) on whatever you’d like to serve it/them on.
6. Decorate the cake(s) with shaving of white chocolate and beautiful edible flowers.
Did you like our Mother’s Day flower cake, but want to pamper your mom more ? Make her a batch of these delicious rose water cookies and maybe top it up with her favorite tea:
Like cheese cake as much as we do? Why not try this citrusy no-bake cheese cake: