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Summer Layer Cake
Recipes - Baking, Desserts
Chocolate & Vanilla Layered Cheesecake - ORGRAN Health & Nutrition
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- caster sugar
- unsalted butter, softened
- 3 eggs
- 1 teaspoon vanilla extract
- ORGRAN All Purpose Plain Flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
Berry Cream Filling Ingredients:
- 2 titanium-strength gelatine leaves
- punnet raspberries, plus extra to serve
- punnet strawberries, hulled
- 1 cup thickened cream, whipped to soft peaks
- 1 cup desiccated coconut
Marshmallow Icing Ingredients:
- caster sugar
- 1 egg white
- 1 teaspoon cream of tartar
- white marshmallows, chopped
- 1/3 cup Malibu or other coconut liqueur (optional)
- Preheat the oven to 180°C. Grease and line the base and sides of two 20cm springform cake pans with baking paper.
- Beat butter and 200g caster sugar in an electric mixer for 5 mins or until thick and pale. Add eggs, one at a time, beating well after each addition, then add vanilla.
- Sift flour, baking powder and baking soda together. In 3 batches, alternately fold the flour mixture and buttermilk into the egg mixture until combined.
- Divide the batter between the 2 pans and smooth tops with a palette knife. Bake for 35-40 mins until golden and a skewer inserted in the centre comes out clean. Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Berry Cream Filling Method:
- Meanwhile, soak gelatine leaves in a bowl of cold water for 5 mins.
- Put berries and remaining 50g sugar in a small food processor and mix until smooth. Strain berry puree through a sieve, pressing down to extract the juice. Place half the strained puree in a saucepan over medium-low heat and cook, stirring, for 3 mins or until warmed through.
- Squeeze excess water from gelatine and add gelatine to the warm puree, stirring to dissolve. Strain into remaining puree and chill for 10 mins. Once cool, fold in the cream. Chill berry mousse for 10 mins.
- Using a serrated knife, trim the top off each cake to give a flat surface. Carefully slice each cake in half horizontally.
- Line a clean 20cm cake pan with plastic wrap. Place one cake layer in the pan, brush with one-third of the liqueur (optional) and pour over one-third of the berry mousse. Repeat layers 2 more times, gently pressing down on the cake in between each (the third layer of mousse should come level with the top of the pan). Top with remaining cake layer. Cover with plastic wrap and refrigerate overnight.
- For the icing, whisk together sugar, egg white, cream of tartar and 1/4 cup (60ml) water in a heatproof bowl. Place over a pan of simmering water (don't let the bowl touch the water) and whisk for 10 mins or until it fluffy. (Alternatively, whisk with electric beaters using one hand only for 6-8 mins.) Whisk in marshmallow and mix until it dissolved, then transfer to an electric mixer and whisk for 10 mins or until double in volume. Set aside until it cools down.
- Remove cake from the pan and transfer to a plate. Spread the icing over the top and sides, dust with coconut and decorate with raspberries. Serve immediately or chill until ready to serve.