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Smash Pav Cake with Marscapone Cream

A sugary cake coated in cream.
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Natalie Le – Alcakemy
www.alcakemy.com

Natalie is a self-taught baker and cake decorator. Alcakemy was born in early 2016 as a creative outlet from full time work. Alcakemy aims to create cakes and petite desserts for celebrations that are both visually appealing and delicious to eat. 

 

Ingredients

Cake:

  • 1 1/2 cups sugar 
  • 4 eggs 
  • 2 1/2 cups all-purpose flour 
  • 1 cup milk 
  • 3/4 cup vegetable oil 
  • 2 teaspoons baking powder 
  • 2 teaspoon vanilla essence

Meringue

  • 2 egg whites
  • ½ cup of caster sugar
  • *alternatively, store bought meringue kisses would suit

Cream:

  • 250g marscapone cream
  • 250g thickened cream
  • 3 – 4 tablespoons of icing sugar (to taste)

To decorate:

  • Berries
  • edible flowers
  • Passionfruit 

Method

Cake

  1. Preheat oven to 160 degrees
  2. Grease and line 2 6-inch pans
  3. Beat sugar and eggs
  4. Add milk, oil, flour and baking powder. Beat until combined
  5. Add vanilla essence
  6. Bake until skewer comes out clean, approximately 45 mins.

Meringue

  1. Preheat oven to 130 degrees
  2. Whip eggwhites until stiff peaks form.
  3. Add caster sugar until sugar is dissolved, thick
  4. Spoon or pipe onto trays
  5. Bake until firm, approximately 10 minutes. 

Cream

  1. Whip the thickened cream until soft peaks form
  2. Whip in all the marscapone cream (room temp) until all combined
  3. Add icing sugar one tablespoon at a time
  4. Be careful not to over whip

Assembly

  1. Crush the meringue and mix in with the cream to taste preference, divide into 3 portions
  2. Cut the cake into 3 layers
  3. Place one layer of cake onto serving plate, top with one third of cream mixture. Add berries and passionfruit as desired
  4. Repeat with second layer
  5. Top the cake with remaining portion of cream mixture, top with berries, passionfruit and remaining crushed meringue
  6. Serve immediately 

The photograph and recipe was contributed to Food Thinkers by Natalie Le .

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Guest Monday, 16 September 2019
 
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