Fresh Cream Cake

INGREDIENTS

125g butter
1 cup sugar
2 eggs
1 ½ cups flour
1 teaspoon cream of tartar
½ bicarbonate of soda
⅓ cup milk
⅓ cup buttermilk

METHOD

Cream butter and sugar until light. Add eggs one at a time, beat. Add rising agents beat again. Lastly add the flour and milk. Mix until well combined.
Bake on 180 °c for 20 minutes minutes.
Place Cakes onto a wire rack cool completely

Whip 250 ml fresh cream with 1 tablespoon icing sugar until double in volume.
When cakes are cooled, sandwich wit some fresh cream. at this point u can also add fresh fruit ganache or whatever filling you like or leave plain. Use remaining cream to cover cake. Sprinkle toasted nibbed nuts around the cake and sprinkle some toasted coconut on top.

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