The Crown Princess Victoria’s Birthday Cake

Can you believe I’ve been doing this for 6 years?  Who knew this was going to last longer than most proper jobs,  many romantic relationships and a large percentage of prison sentences!

This is a belated celebration though because I’m having a horrendous month.  First I hurt my back and was out of action for a couple of weeks.  And now I have an awful cold.

But better late than never!  And if we were going to wait for anything?  This might be the one! 

This is the Crown Princess Victoria’s birthday cake!

Time sure flies when you decide to follow your own brand of weirdness!

But let’s talk about this cake.  Because it’s not quite cake as we know it.  I also need to confess that I have no idea where this recipe came from.  I copied it out of a  book but totally forgot to note the book from whence it came. So, if anyone knows, please drop me a line so I can attribute it properly!

It’s also gluten-free for those of you who care about those sorts of things!

First up you need to start with two layers of nutty biscuit base.  The original recipe said walnut but I had almond meal in the house so rather than grinding walnuts into meal, I took the lazy girl’s option and used what I had.  (In my defence I also had a bad back at the time.  😉 ).  

And haters look out, I also thought it would work better with an almond base seeing as I was going to decorate it with marzipan.  It was going to be a double almond delight!

Next up a meringue!

Then meringue was sandwiched with whipped cream between the two almond discs.  This is where it got a little crazy because the meringue was round on the top and the discs were not.  So the sandwiching was a little rough…

 The the “cake” was “iced” with more whipped cream and decorated with fresh raspberries and some marzipan roses!

This looked so pretty and was absolutely delicious.  The crisp biscuit, the crunchy outside of the meringue and the marshmallowy inside made for a lovely blend of textures. The raspberries added a cake much-needed tang into the overall sweetness of the cake and whipped cream just makes anything a party!

Here’s the recipe:

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The Crown Princess Victoria’s Birthday Cake

Print Recipe

A different and delicious “cake” to celebrate any occasion.

• Author: Taryn Fryer

Ingredients

Scale 1x2x3x

For The Biscuit Layers

• 1 1/4 cups almond meal
• 1/4 cup icing sugar
• 2 egg whites

For The Meringue Layer

• 2 egg whites
• 1/2 cup caster sugar

To Decorate

• 1 1/2 cups whipped cream
• 250g fresh raspberries
• Fondant or marzipan roses

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Instructions

For the Bicuit Layers

1. Mix together the almond meal, icing sugar and the unbeaten egg whites.Spread out into 2 x 20cm rounds on baking paper on baking trays.
2. Bake in a moderate oven for 10 minutes until firm to touch.
3. Turn out onto wire racks and carefully peel off the paper.
4. Cool.

For The Meringue

1. Beat the 2 eggs whites until stiff.
2. Add the sugar gradually, beating all the time until glossy and thick.
3. Spread out to a 20cm round on baking paper on a baking tray.
4. Bake in a slow oven until dry and crisp – around 45-50 minutes.
5. Cool and carefully remove paper.

To Decorate

1. Sandwich the meringue between the two biscuit layers with whipped cream.
2. Cover the top and sides with whipped cream.
3. Decorate with raspberries and fondant or marzipan roses.

And of course, I couldn’t let the moment go by without reference to this!

Have a wonderful week everyone!