This recipe was originally created for Mother’s Day in 2020, when we shared ideas on the television program Terevisioon about ways to surprise your mom. It was such a fun morning because the TV crew actually came to our home. I was heavily pregnant at the time, and Uku-Robin was happily enjoying eating the pastry dough. There was plenty of laughter behind the scenes. The recipe was also published on the Pere ja Kodu website around the same time last spring.

This year I made this lovely cake again after quite a long break, and I would make a few small adjustments. I’d definitely add agave syrup to the blackcurrant jam as well, which makes the entire cake just a little sweeter. When zesting the lemon, be careful to grate only the yellow part of the peel — the white layer adds a slightly bitter taste. And lastly, you can also use ready-cut puff pastry sheets to save yourself one extra cutting step and make the layers more evenly sized from the start.

This amount should serve around six to eight people. But honestly, it depends entirely on how good your cake turns out. There have definitely been occasions where the whole thing barely lasted for four.

And a little fun fact — although food photos often look like they were taken in a studio with special lighting and fancy props, the reality behind the scenes can be quite different. This particularly lovely cake photo was actually taken in our bathroom.