Wednesday, 10 October 2012
Making this cake was a bit of a marathon for me as it took two and a half hours to finish, but it was worth every second. The joining of sweet strawberry jam and the vanilla inside this cake gives it an amazing flavour. The cake was finished with a velvet coating of Italian Meringue, then decorated with glazed strawberries. I piped the meringue in little onion shapes to match the strawberry shape, and I'm sure you'll agree the contrast between the bright red and white is delightful. This cake is well suited as a dessert cake, as it has a rich and moist texture.
This cake contains dairy products, so is best to keep it in the fridge and to consume within 2 days.