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Summer layer cake
Summer layer cake
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Prep Time:
465 minutes
Cook Time:
45 minutes
Total Time:
510 minutes
Pink mousse in coconut marshmallow cake with Aussie flair.
Ingredients:
  • 180g unsalted butter, softened
  • 310g caster sugar
  • 3 eggs
  • 4.40 gm vanilla extract
  • 300g plain flour
  • 6.00 gm baking powder
  • 1.25 gm baking soda
  • 250ml buttermilk
  • 2 titanium-strength gelatine leaves (see note)
  • 125g punnet raspberries, plus extra to serve
  • 250g punnet strawberries, hulled
  • 250ml thickened cream
  • 80ml liqueur
  • 90g desiccated coconut
  • 150g caster sugar
  • 1 eggwhite
  • 2.50 gm cream of tartar
  • 30g white marshmallows, chopped
Instructions:
  • Preheat your oven to 180°C and prepare two 20cm springform cake pans by greasing and lining them with baking paper.
  • In an electric mixer, whip together butter and 200g caster sugar for 5 minutes until the mixture is thick and pale. Gradually add eggs one at a time, making sure to beat well after each addition, and then incorporate the vanilla.
  • Combine and alternate adding the sifted flour mixture and buttermilk into the egg mixture in 3 batches until fully combined.
  • **Transfer the batter evenly into the 2 pans and use a palette knife to create a smooth top. Bake for 35-40 minutes until golden and a skewer inserted in the center comes out clean. Allow to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.**
  • Soak gelatine leaves in cold water for 5 minutes to soften.
  • Intensify the fruity flavor by blending the berries with the remaining sugar until smooth. Strain the mixture through a sieve, extracting all the juicy goodness. Transfer half of the strained puree to a saucepan and gently heat it for 3 minutes until it's warmed through, stirring continuously.
  • Remove excess water from gelatine and mix it into the warm puree until dissolved. Strain the mixture into the remaining puree and refrigerate for 10 minutes. After cooling, gently fold in the cream and chill the berry mousse for another 10 minutes.
  • With a serrated knife, level off the tops of the cakes to create an even surface. Then, gently slice each cake in half horizontally.
  • Prepare the 20cm cake pan by lining it with plastic wrap. Add one cake layer into the pan, moisten with one-third of the liqueur, and spread one-third of the mousse over it. Repeat this process two more times, gently pressing down on each layer. The final layer of mousse should reach the top of the pan. Place the remaining cake layer on top. Cover with plastic wrap and chill in the refrigerator overnight.
  • To make the icing, combine sugar, egg white, cream of tartar, and 1/4 cup (60ml) water in a heatproof bowl. Set the bowl over simmering water (ensuring it doesn't touch the water) and whisk for 10 minutes until doubled in volume. Alternatively, use electric beaters for 6-8 minutes. Mix in marshmallow, then transfer to an electric mixer and whisk for 10 minutes until the bowl is cool.
  • Transfer the cake from the pan onto a plate and generously spread the icing over the top and sides. Sprinkle with coconut and garnish with raspberries. Enjoy right away or chill until serving.

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