Smash Pav Cake with Marscapone Cream
A sugary cake coated in cream.
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Ready Time
Ready Time
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Preparation
Preparation
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Cooking
Cooking
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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
- Preheat oven to 160 degrees
- Grease and line 2 6-inch pans
- Beat sugar and eggs
- Add milk, oil, flour and baking powder. Beat until combined
- Add vanilla essence
- Bake until skewer comes out clean, approximately 45 mins.
Meringue
- Preheat oven to 130 degrees
- Whip eggwhites until stiff peaks form.
- Add caster sugar until sugar is dissolved, thick
- Spoon or pipe onto trays
- Bake until firm, approximately 10 minutes.
Cream
- Whip the thickened cream until soft peaks form
- Whip in all the marscapone cream (room temp) until all combined
- Add icing sugar one tablespoon at a time
- Be careful not to over whip
Assembly
- Crush the meringue and mix in with the cream to taste preference, divide into 3 portions
- Cut the cake into 3 layers
- Place one layer of cake onto serving plate, top with one third of cream mixture. Add berries and passionfruit as desired
- Repeat with second layer
- Top the cake with remaining portion of cream mixture, top with berries, passionfruit and remaining crushed meringue
- Serve immediately
The photograph and recipe was contributed to Food Thinkers by Natalie Le .
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