Mother's Day is not a huge deal in our house, with me reminding the kids every year that I don't want or need a present. They are obliged, however, to hang out with me for at least part of the day and then I don't mind if we all go our separate ways. Such is life with independent teenage boys.
So, tomorrow they will head over to my own Mum's place with me to enjoy a homemade lunch. As always, my effort goes into cooking rather than buying yet another present to add to the pile of things filling our already cluttered houses. Dessert will be this beautiful layered cake, complete with three nutty meringues stacked one on top of the other, filled and topped with the most incredibly decadent buttercream and topped with toasted almonds.
It all sounds rather complicated but actually it was incredibly fast to make. Only one of the layers ended up with a slight split in it, but therein lies one of the joys of making a cake which will be completely hidden under a slathering of buttery goodness.
Apparently making this cake the day before is a good thing, with the topping seeping it's way into the meringue layers and tasting its best on day two. Of course, this means that I have had to be content with staring at it longingly...and to appease my craving, helping myself to a couple of well sized spoonfuls of the leftover filling. Butter and sweet - what a combination.
Exams are looming and so this is likely to be the last post for May, hence my desire to combine two recipes in one post.