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Heaven Cake

Name: Heaven Cake
Prep time: 40 min
Cook time: 20 min
Ingredients: 125g butter at room temperature; 7 tbsp caster sugar; 2 eggs separated, plus 1 egg white; 1 tsp vanilla extract; 1 cup self-raising flour or gluten-free self-raising flour; pinch of salt; 1/4 cup slivered almonds; 1 cup Christmas Cherry Compote Jam to serve; 3 cups fresh mixed berries to serve; 2 cups cream; 1 tsp vanilla extract; 1/2 cup plain yoghurt

This cake is beautifully light and delicate in nature. Perfect for the festive season and special occasions. You can make the cake bases a day or two ahead, and keep them in an airtight container until you are ready to serve.

Prep Time

40 mins

Cook Time

20 mins

Special Occasions

Dessert

Gluten Free

Baking

Ingredients

CAKE

125g butter, at room temperature

7 tbsp caster sugar

2 eggs, separated, plus 1 egg white

1 tsp vanilla extract

1 cup self-raising flour, or gluten-free self-raising flour

pinch of salt

1/4 cup slivered almonds

1 cup Christmas Cherry Compote Jam , to serve

3 cups fresh mixed berries, to serve

VANILLA YOGHURT CREAM

2 cups cream

1 tsp vanilla extract

1/2 cup plain yoghurt

Method

CAKE

Preheat oven to 180ºC fanbake. Line the base of two 24-25cm springform cake tins with baking paper and butter the sides. Do not attach the sides.

In a large mixing bowl, beat the butter and 5 tablespoons of the sugar until pale creamy (5 minutes).

Slowly add the egg yolks and vanilla and beat until mixed through.

Gently fold in the flour, taking care not to over-mix.

In a separate clean bowl, beat the egg whites with a pinch of salt until they are very stiff. Set aside.

Divide the cake mixture between the two bases. Use a spatula to evenly spread a thin layer of the mixture over the base of each tin. Then, gently spread the beaten egg whites over each of the cake mixtures.

Attach side rings, sprinkle with almonds and the remaining 2 tablespoons caster sugar and bake until golden (20 minutes). Remove from oven and allow to cool for about 10 minutes before removing side rings and transferring to a cooling rack.

VANILLA YOGHURT CREAM

To make the Vanilla Yoghurt Cream, whip the cream and vanilla until firm, then fold through the yoghurt.

ASSEMBLY

To assemble, place the first layer of the cake on a serving plate and cover with one third of yoghurt cream, then add half of the cherry compote and 1 cup of the fresh berries.

Top with half of the remaining yoghurt cream, then the second layer of cake. Pile the remaining yoghurt cream on top, followed by the remaining cherry compote and fresh berries.