August 10, 2016

This is the result of a long series of baking experiments. How to get a cake that is moist, fluffy and delicious, that can hold some weight and does not get soggy from the cream. What cream is the perfect combination of refreshing and sweet, that holds it’s shape, without being buttery. And on top of that – I was looking for a recipe that’s relatively fail safe. Having tried this now a couple of times I’m super satisfied. Worked every time, holds its shape, looks pretty, goes with all kind of different fruit and most important of all – tastes great!



  • 120g sugar
  • 4 extra large eggs [room temperature]
  • vanilla extract
  • 120g flour
  • ½ teaspoon baking powder

_ preheat oven to 170°C [340°F]

_ butter and flour a cake pan

_ put eggs, sugar and vanilla in a large bowl

_ beat until very fluffy and pale [about 15 minutes]

_ sift flour and baking powder on top of the egg mixture

_ gently fold it in with a wooden spoon

_ pour batter into the cake pan

_ bake for about 40 minutes [until a toothpick inserted into the center comes out clean]

[don’t open the oven for the first 20 minutes]

_ turn off the oven but leave the cake inside to cool down slowly [put a wooden spoon into the oven door to keep it slightly open]

_ after about 10 minutes remove the cake from the oven

_ flip the cake upside down [so you end up with a flat top and bottom] and leave to cool down completely



  • 500ml heavy whipping cream
  • 525g cream cheese
  • 2 tablespoons lemon zest [about 2 large lemons]
  • ½ cup (64g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup berries

_ beat cream cheese until it’s very smooth

_ beat whipping cream until it begins to thicken

_ add lemon zest, powdered sugar and vanilla extract

_ beat until soft peaks form

_ add whipped cream cheese and beat until well incorporated and stiff peaks form [add more sugar if you like it sweet]

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_ place first cake layer on a cake board

_ slather the cream generously over [no problem if it sticks out on all sides]

_ press some berries into the cream

_ cover with a little more cream

_ place the second layer on top and make sure it’s level

_ generously slather the rest of the cream all around the cake [leaving the top empty]

_ use a dough scraper [palette knife, or anything with a straight, thin edge] and swirl it around the cake

_ carefully scrape off any excess cream so the cake layers are visible again


chocolate glaze:

  • 60g dark chocolate
  • ¼ cup (62ml)heavy cream
  • 2 tablespoons white corn syrup
  • pinch salt

_ chop chocolate

_ place in a heat-safe bowl

_ add salt

_ gently heat cream and syrup until the cream begins to steam and barely comes to a simmer

_ pour cream mixture over the chopped chocolate and whisk until smooth


_ place chocolate glaze in the refrigerator [for about 10 to 15 minutes]

_ use a spoon to glaze the cake

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[drip chocolate over the edge first – thereby you can control the distance and thickness of your drips

finish by filling the center]


_ decorate to your liking with fruit or flowers

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