The bathing cap cake...

Happy Tuesday, yuppies! Okay, with a title like that you can only think that I'm even crazier than usual and in urgent need of a vacation... But no, I'll explain: I've been turning this cake upside down to find a name for it and the verdict is in: it reminds me of a vintage bathing cap. And then I told myself that I couldn't baptize my back-to-school cake like that, that the decorum of the ambient culinary glamour wouldn't approve, and then a few moments later, I told myself that I was at home (my new home) and that I could do as I pleased: I was already baptizing a cake with holy tea, so why not "bathing cap" as a baptismal name, after all?  

To make this bathing cap cake, you'll need..:

• 180 g special dessert white chocolate
•  25 cl whipping cream
• 110 g melted butter
• 225 g sifted flour
• 160 g caster sugar
• 3 eggs
• 1 heaped tsp yeast,
• 200g tub of blackberries or low-fat blackberry jam

  To make this sponge cake, start by preheating your oven to 180°C. Take the liquid cream and heat it over medium heat over the white chocolate, cut into small squares, stirring regularly to prevent the mixture from burning or sticking. Remove from the heat as soon as the chocolate has completely melted. In a bowl, beat the butter and caster sugar until fluffy, then add the eggs one by one. Sift the flour and baking powder into the sugar, butter and egg mixture. Gently fold in the white chocolate and cream. Garnish with 2 removable molds of 24 cm, up to 3/4. Bake for 30 minutes, but depending on the power of your oven, you may need to check your cake's doneness at 25 minutes with the tip of a knife. Once both cakes are cooked and cooled, turn them out of the moulds and, using a large knife, cut the discs in half crosswise to obtain 4 discs of the same size. If the yeast has created too large a dome on the top of your cakes, don't hesitate to cut it off in the same way as before; it's essential that your disks are flat, otherwise your bathing cap cake will be wobbly. Next, either use a tray of blackberries that you've pureed or jam, but either way, spread the top of the first disk. Superimpose the second disc on the first, spread the top, do the same for the third and close your assembly with the last and fourth disc without jam or fruit on top.  

For the filling, you'll need

• a small tub of Philadelphia
• 80 g powdered sugar
• 20cl cold whipping cream
• 4 sheets of unleavened paper
• a punnet of blueberries

  This is my favorite butterfree icing... it's delicious. To make it, you need to whip the crème fleurette into a stiff chantilly. As soon as the cream starts to thicken, add the powdered sugar. Once the whipped cream has thickened, add the cream cheese while continuing to whip. Your "binder" mixture is ready, set aside in a cool place.  

  Using 2 hole punches from the Scrapbooking section (you'll find a lot of things in this section...), make holes, holes, holes... I'm joking, but almost not: cut your 4 sheets of unleavened paper into small circles: make sure they don't come into contact with the slightest drop of water (prefer the living-room table to the kitchen for assembly). Now you're ready to go. Coat your cake with the whipped cream icing, first with a spatula, then fill in any gaps and smooth out the icing, even if you can still see your cake underneath. Rinse your spatula and repeat the operation more generously, as you need a small thickness of cream for your unleavened petals to hold together. Grab your round petals and draw flowers, finishing with a blueberry for the heart. You can decorate the whole cake, or just the top. Enjoy!