Women’s day can be an excellent opportunity to spend time together with your best girlfriends. A cup of tea, a relaxed chat and that beautiful feeling to be understood without having to explain that only true friends can assure. A special empathy, a bond that unites best friends since that first crush at school!

To celebrate this very special day, food blogger and writer Rossella Venezia has prepared a theme cake that is not only beautiful to look at, but it is also delicious to the palate! It has been prepared in the kitchen of the Grand Hotel da Vinci***** in Cesenatico where a table has also been set on purpose to taste this absolute delicacy. Want to know which are the main ingredients? Almonds, lemon, Italian mascarpone and Greek yogurt.

You might think that a pastry chef is needed to prepare this cake, but no, it is not so difficult to prepare and the result is very elegant and ultra-feminine.

So, best wishes to you all fantastic ladies… and enjoy the cake!

Foto credits: Rossella Venezia

ALMOND CAKE WITH LEMON, MASCARPONE CHEESE AND GREEK YOGURT

Ingredients:

for the base
4 eggs
180 g white sugar
120 ml rice or sunflower seed oil
200 ml almond milk
200 g 00 flour
140 gr almond flour
16 g powder yeast + baking soda (the tip of a teaspoon)
Lemon peel

for the lemon curd filling
The skin of 4 organic lemons
The juice of 3 lemons (2 ½ if they are very big)
120 gr white sugar
100 butter
4 eggs

for the frosting *
340 g Greek yogurt
150 g icing sugar
250 g mascarpone cheese
1 teaspoonful of Maizena (corn flour)
10 – 15 ml (two vials) of yellow food additive. Check the intensity of the yellow color. The icing can be reduced as follows:
210 g Greek yogurt
100 g icing sugar
150 g mascarpone cheese
10 ml (two vials) of yellow food additive.
1 teaspoonful of corn flour Maizena

for the decoration
8-10 white and pale yellow roses, not too big. Avoid white roses green tinted or orangy roses.
Some branches of silver wattle (order it soon enough at your florist)

Instructions
Heat your oven at 180° C.
Take a cake pan (diam. 18 or 20)
Rub the bottom and side of the pan with some butter and sprinkle some flour.
Whip up the eggs with sugar until fluffy.
Beat in the seed oil, the grated peel of the lemons and the almond milk.
Add the two flours previously sieved and combined with the yeast and baking soda, stir properly.

Pour the mix into the pan and bake for 45-50 minutes until the toothpick inserted into the center of the cakes comes out clean.

Cool for 10 minutes in the pan then take out of the pan.
In a small pan, heat up lemon peels and juice, sugar and butter (low flame).
Lightly beat the eggs, pour them into the small pan and keep stirring until the custard remains on the spoon.
For the frosting, beat in the yogurt, the mascarpone cheese and the sugar. Leave in the fridge.
When the cake has completely cooled down, add the frosting made with mascarpone cheese and yogurt by using a knife, then decorate with the roses and silver wattle.

Offer yourself a super break with your girlfriends on occasion of the International Women’s day>>