Mamma’s cake


Our mum turned 70 this weekend, and it’s Mother’s Day!  We decided to make a Mamma’s Cake.  We adapted a recipe in an old Women’s Weekly Italian Cookbook.



300 g butter

300g caster sugar

6 eggs

300 g ( 2 cups) plain flour

1 1/2 teaspoons baking powder


Preheat oven to 180 degrees C

Butter a cake tin.

Cream  butter and sugar. Beat in the eggs one at a time then fold in the flour and baking powder. Pour into tin and bake for 5o minutes or until cooked. Leave to cool.

( I actually doubled this recipe for the cake this weekend, so I would end up with a large enough cake for the extended family!)

Mamma’s Cake


Cake ( as above)

1 cup strong black coffee

1/3 cup Kahlua

1/3 cup brandy

1 tbspn sugar

Custard Filling

1/2 cup corn flour

1/2 cup custard powder

1/2 cup sugar

2 tspns vanilla paste

1 1/2 cups cream

2 cups milk

30 grams butter

2 egg yolks

90 g dark chocolate

roasted hazelnuts for decoration


Place cornflour, custard powder and sugar into a saucepan, stir until combined. Gradually add milk, stir until smooth. Add vanilla paste and cream, stir until combined, Stir over low heat until custard boils and thickens. Add butter and simmer uncovered 3 minutes, stirring constantly. Remove pan from the heat, add beaten egg yolks, mix well. Place custard in bowl, cover with plastic wrap, allow to become cool. Melt chocolate in microwave ( usually 2 minutes, check after first and stir) Divide custard mixture into halves. Leave one vanilla and add melted chocolate to the other. Mix well.

Assemble Cake

Combine cold coffee, Kahlua, brandy and sugar, mix well. Cut cakes into layers ( 4 layers) . Place first layer on serving plate, brush with coffee, liqueur mixture.

Spread half the vanilla custard mixture evenly over the cake. Place second layer of cake on top of custard , brush with liqueur mixture. Spread one-third of chocolate custard over cake. Place third layer of cake on top of custard, brush with coffee mixture, spread with remaining half of vanilla custard. Top with fourth layer of cake, brush with coffee mixture.

Spread the remaining chocolate custard over the top and side of the cake. Smooth over the surface with a large spatula. Decorate with roasted hazelnuts.

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