March supposed to be spring time but in London the weather is freezing cold.
My mum's birthday and mother's day are in March so we always celebrate together.
For this reason, I flipped through a few cookbooks & wrote down a recipe even though I didn't feel like baking recently.
To suit my mum's taste bud, I made this entremet with crunchy streusel, nutty praline genoise, tangy raspberry jelly & smooth cream cheese mousse.
This combo turned out wonderfully well, almost everyone had 2 slices to be satisfied.
The recipe is adapted from a chinese cookbook "Japan Cake Boutique", I switched the almond genoise to praline & also added the raspberry jelly.
The cake is different from the cookbook so I renamed it 'Cadeau', meaning gift/present in French.
Tie a ribbon for the cake & it's a pretty present :)