Today I am happy to share with you the recipe of my mum’s birthday cake this year topped with Italian crème brûlée and black cherries. My brother is the genius pastry chef at home, I am along for the ride, helping him here and there and learning in the making. In the last years he has taught me so much and I am very happy when I can learn, improve my skills and make new recipes alone.
This recipe is simple and the result is so delicious. If you are no celiac or gluten intolerant, you can also use a good wheat flour instead of rice. And if you have more dough left after you’ve made the cake, please wrap it up again, put it in the fridge and enjoy making biscuits the day after.
I do hope you enjoy this recipe and cake, as much as we did.