Mother's Day dessert to prepare in advance

Ingredients

For 6 servings

• •250 g 250 g White flour
• •125 g 125 g Butter
• •100 g 100 g White sugar
• •3 3 Hard eggs
• •25 cl 25 cl Half-skimmed milk
• •1 1 sachet(s) Chemical yeast
• •1 1 Vanilla
• •500 g 500 g Strawberry jam
• •250 g 250 g Mascarpone
• •20 cl 20 cl Whole liquid cream
• •40 g 40 g Ice sugar
• •1 1 Lemon(s)

Method

1. 1.Preheating the oven and preparing the mould
2. 2.Preheat the oven to 180°C to make it warm when baking. Meanwhile, choose a large rectangular mould or a baking dish, then butter it carefully to prevent the dough from fastening. You can also add a light veil of flour to the walls. This step will save you time then and will ensure easier release at the time of service.
3. 3.Preparation of the base paste
4. 4.In a large bowl, pour the white flour, white sugar and the bag of chemical yeast, then mix well to distribute the powders homogeneously. Then add the butter before melted or very soft, then incorporate the half-skimmed milk by gradually mixing. Break the hard eggs by removing their shell, finely crush them with the fork, then add them to the dough. Mix until you get a smooth, regular preparation without large pieces.
5. 5.Add vanilla and lemon
6. 6.Split the vanilla if you use a pod, then collect the seeds with the tip of a knife before adding them to the preparation. Then take the finely washed lemon zest and add it to the dough to give it a fresh and pleasant fragrance. You can also pour some lemon juice to strengthen the acidic note. Mix one last time to spread the aromas well throughout the preparation.
7. 7.Cooking from base to oven
8. 8.Pour the dough into the prepared mould, then tie the surface with a spatula to get a regular cooking. Bake in the oven already preheated at 180°C for about 30 to 35 minutes, until the top is slightly golden. Check the cooking by planting the blade of a knife in the center: it must come out clean. After cooking, remove the dish from the oven and let it cool before continuing.
9. 9.Preparation of mascarpone cream
10. 10.In a cold bowl, pour the mascarpone, the whole liquid cream and the icing sugar. Whisk the set until you get a smooth cream, smooth and firm enough to be spread easily. Take your time to avoid lumps and get a homogeneous texture. If you like, add a little extra vanilla to strengthen the taste. Then book this cream fresh so that it keeps a good fit.
11. 11.Strawberry jam filling
12. 12.When the cooked base is completely cooled, spread the strawberry jam generously over the whole surface using a spatula or the back of a spoon. Make sure to spread the jam to the edges so that each part is balanced in taste. This layer brings fruity, sweetness and a beautiful festive touch. Let her sit down for a few minutes so she adheres to the cookie before adding the cream.
13. 13.Plating
14. 14.Remove the mascarpone cream from the refrigerator, then gently spread it over the strawberry jam layer. Spread it regularly to form a smooth and generous surface. Be careful not to mix the two layers in order to keep a clear and appetizing visual. If you wish, you can create light decorative spatula movements to give a more elegant look to this pre-prepared Mother's Day dessert.
15. 15.Rest at fee before service
16. 16.Place the dish in the refrigerator for at least 4 hours, ideally overnight, so that textures stabilize and flavours develop fully. This rest period is important for a recipe to be prepared in advance, as it allows the cream to stand well and the biscuit to soak slightly of the perfumes. Remove the dish a few minutes before serving to enjoy a more melting texture.