Strawberry and lime mousse is gloriously sandwiched in between a gluten-free sponge, covered with a fluffy, vanilla bean whipped cream and then topped with delicate rose petals.
By Martyna Candrick
I wanted to make this cake one that a whole family could enjoy. I removed the seeds from the puree which resulted in a velvety smooth strawberry, almost marshmallowy, centre. I used fresh cream and yoghurt cream cheese to add a little probiotic goodness and balance out the fat content somewhat. For a dairy-free version you could use the thick layer of coconut cream instead.
I also wanted to make the sponge gluten-free because I know many of you are Celiac. While I used almond meal, you could use the same amount of rice flour or gluten-free flour if allergic to nuts.
Do not be discouraged by the number of elements in this cake, it is very easy to make and assemble. Most of the time is spent waiting so bear that in mind. I removed the seeds from the puree which resulted in a velvety smooth strawberry, almost marshmallowy, centre, but you can skip this step if you wish. To make unrefined icing sugar simply blend unrefined sugar of choiceor process in a coffee grinder. Berries: you could use any fresh berries, or frozen ones that are thawed before blending.
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Martyna is a Polish-born Australian recipe developer and food blogger. Her creativity and passion for good food shines through in many of the delicious and easy to prepare meals which she cooks, styles and photographs for her blog, Wholesome Cook. Fresh cream-filled eclairs are her only weakness.