Happy belated Mother's Day! To celebrate the best woman I know, I made a Blackberry Cloud Cake from a recipe in Martha Stewart Living (also found here).
Meringue, spread into a sheet pan and ready to bake.
The beautiful lavender color in the whipped cream filling can be attributed to the strained and seeded blackberry puree that I made with some of the blackberries.
The rest of the berries were served on the side with a generous slice of cake.
This cake was very appropriately named; the texture was light and fluffy and absolutely perfect for a spring day. I reduced the amount of sugar in the cake recipe by about 1/3 cup and omitted the confectioner's sugar in the whipped cream since my mom does not care for overly-sweet desserts. The fresh berries combined with the melt-in-your-mouth cake were a perfect ending to lunch with my mama! <3