225 g Stork Tub
200 g light brown sugar
4 medium eggs
225 g self-raising flour
2 teaspoons baking powder
Filling and topping ingredients:
85 g flaked almonds
400 ml cream
250 g seasonal fruit
(e.g. grapes, mandarins, peaches, strawberries and blueberries)
Sweets and candles to decorate
Baking tin and equipment:
2 round 22 cm cake tins (greased and floured and base lined with baking paper); piping bag with star nozzle
Preheat the oven 180°C, 160°C fan oven, Gas mark 4.
Place cake ingredients in a mixing bowl and beat together until smooth.
Spoon the batter into the prepared cake tins and bake the cakes in preheated oven for 35-45 minutes until cooked and golden brown.
Leave the baked cakes in tins for 5 minutes before tipping them out
on a wire rack. Allow to cool.
Toast almonds in a dry frying pan over medium heat,stirring
well until golden brown.
Cool on a plate.
Whip the cream with the sugar until stiff.
Clean the fruit and chop or slice, if necessary.
Cover a cake with ⅓ of the cream and half of the fruit.
Place the other cake on top and press down a little.
Brush the sides of the cake with a thin layer of whipped cream.
Take the cake between two hands and roll in the toasted almonds.
Spread the top of the cake with a thin layer of whipped cream.
Spoon the rest of the whipped cream into the piping bag and
pipe swirls of whipped cream along the edge of the cake.
Decorate with the rest of the fruit and sweets.