A spring celebration cake


This gorgeous photo comes from Kristy who blogs at You and Me Naturally – thanks so much for sharing!

Unusually, not only did my lovely photographer ALG-M not take this photo, but I have to admit that I did not cook this cake. I did design it though, and a lovely friend of mum’s offered to do the baking and assembling so I could be doing something else at the time. It was based on an idea I had and part of another recipe (from the Australian Women’s Weekly Wicked cookbook; the base from the Raspberry Mousse Cake) and Ruth made magic happen bringing it all together!

It was lovely to have such a pretty cake as a focal point of our lovely wedding feast. Celebrating with community and in thankfulness is something I want to grow into more and more, I was so pleased this day was a good beginning!

4 egg whites
3/4 cup (165g) caster sugar
1 1/2 cups (240g) almond meal
1/4 cup (35g) plain flour

a ratio of half cream and half mascarpone
flavouring to taste (eg. icing sugar, vanilla …)
lots and lots of strawberries!

1. Preheat the oven to 180˚C.
2. Grease and line with baking paper two (or more!) springform cake tins (about 22cm in diametre is good).
3. Separate eggs and set yolks aside for another recipe.
4. Place egg whites in a medium bowl and beat with an electric mixer until the foam has soft peaks.
5. Add the sugar gradually, a little bit at a time so that the foam does not lose its air! Beat till the sugar is dissolved before adding the next amount of sugar.
6. Sift the flour over the egg whites, and gently shake the almond meal in over the flour (again, gently so as not to lose the air you have carefully beaten in).
7. Gently fold in the dry ingredients into the meringue (egg and sugar foam) with a spatula.
8. Spread the mixture evenly between the two tins, smoothing the surface the spatula.
9. Bake in a moderate oven for about 20 minutes or till golden brown.
10. Allow the cake to stand for 5 minutes in the tin before removing it and allowing it to cool at room temperature on a cake rack.
11. Whip the cream till soft peaks form and gently combine with mascarpone and desired flavouring.
12. Cut strawberries up – thicker is good as these allow the cakes to sit on top of each other without squeezing out the filling.
13. Assemble the cake carefully layer by layer. Dust with icing sugar and top with more strawberries!
14. Wow everyone and enjoy!

*(the original cake-base recipe … Ruth made a much larger quantity for our 7 layers of cake! This will make you two circle cakes 22cm in diametre)


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