Mixed Berry Cloud Cake
I hope everyone has had a wonderful week so far, Ben and I took a little trip down to our friend Jolie’s family farm. It is the most wonderful place to get away to for a couple of days, do some baking, wander around the farm and spend time with the most welcoming and lovely family.
As I mentioned in this post at the start of the year, I want to try a new recipe every week and share it with you. I had never heard of or had a Cloud Cake, so Jolie and Diane insisted that we make it for dessert. It’s the easiest ‘cake’ recipe you’ll ever make and is the most deliciously light and refreshing dessert after an amazing home cooked meal. I hope you enjoy it as much as I did, Ben and I are off to our good friends Anna and Evan’s wedding soon, we’re so excited to be apart of their special day. Have a lovely weekend. x
Click read more for the recipe.
Mixed Berry Cloud Cake
Originally made with just strawberries, but its just as delicious with mixed berries!
For the base
150g plain sweet biscuits
50g desiccated coconut
1 ½ tsp ground cinnamon
100g butter, melted
Mixed Berry Filling
2 egg whites, at room temperature
250g mixed berries, pureed in a food processor or mashed with a fork
1 tbsp lemon juice
1 tsp vanilla extract
Line the base of a 26–28cm spring form cake tin with baking paper or waxed paper. This makes it easy to lift the cake out later. Make the base by putting the biscuits in a food processor or brown paper bag and crushing them into crumbs by beating carefully with a rolling pin. Pour the crumbs into a medium bowl and add the coconut, cinnamon and melted butter. Stir well to combine. Press firmly into the base of the prepared tin. Refrigerate the base while you prepare the filling.
Place egg whites, sugar, berries, lemon juice and vanilla in the clean, dry bowl of an electric mixer. Beat on high speed for about six to eight minutes until the mixture is very thick and fluffy and the sugar has dissolved. To test whether it is ready, rub a bit of the mixture between your fingers. You should not feel any gritty sugar. Spoon the filling over the chilled base, smooth the top, cover with a sheet of baking paper and freeze for at least four hours. The cake will keep in an airtight container in the freezer for up to a month.
Mixed Berry Sauce
3 cups (500g) fresh or frozen mixed berries
1/2 cup white sugar
2 tablespoons lemon juice
1 1/2 tablespoons cornflour – you can leave this out if you want the sauce runnier
1 teaspoon vanilla essence
Place berries and sugar in a microwave-proof bowl, cover and cook on high for 10 minutes or bring to the boil in a saucepan on the stove. Mix lemon juice and cornflour to a paste and stir into hot berries. Cook until lightly thickened, about 3 minutes. Stir in vanilla extract.
Serve the cloud cake with berry sauce and vanilla ice cream rolled in toasted coconut!
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