INGREDIENTS

For the cake

  • 50 g softened butter
  • 125 g castor sugar
  • 4 extra large egg yolks
  • 5 ml MOIR’S Vanilla Essence
  • 125 g cake flour
  • 5 ml MOIR’S Baking Powder
  • 45 ml full cream milk

For the meringue

  • 4 extra large egg whites
  • A pinch of salt
  • 200 g castor sugar
  • 45 ml SAFARI Flaked Almonds

To assemble

  • 375 ml cream
  • 300 g mixed berries
  • Icing sugar for dusting

METHOD

To make the cake

  1. Line the bottom and sides of two 20 cm cake tins with baking paper. Leave a 2.5 cm collar if you have low rimmed tins.
  2. Cream the butter and castor sugar until creamy and light.
  3. Beat in the egg yolks, one at a time.
  4. Add the vanilla essence.
  5. Sift the flour and baking powder together twice.
  6. Add to the creamed mixture alternating with the milk.
  7. Divide the mixture between the two prepared cake tins and spread out evenly using the back of a spoon.

To make the meringue

  1. Add the salt to the egg whites.
  2. Beat until stiff but not dry.
  3. Gradually beat in half the castor sugar and beat until glossy and thick.
  4. Fold in the remaining castor sugar.
  5. Divide the mixture in half and spoon on top of the uncooked cake mixture in the cake tins and spread out evenly.
  6. Sprinkle one cake with flaked almonds.
  7. Bake in a preheated oven at 160°C for 40 minutes.
  8. Cool in the tins and remove carefully.
  9. Leave to cool completely.

To assemble

  1. Whip the cream until stiff.
  2. Spread half the cream onto the cake without almonds and scatter half the berries over.
  3. Place the other cake on top.
  4. Top with the remaining cream and the remaining berries.
  5. Dust with icing sugar.