This spring layer cake features a vanilla, almond and plum for the tastiest Easter treat around!
Spring layer cake, you say? This orange and almond sponge is moist and delicious with ripe plums and conserve baked into the mix. The layers are then filled and coated with a creamy ricotta and vanilla frosting. Simply decorate with frosted rose petals, primroses and fresh rosemary to create a pretty and delicious masterpiece! Using Bonne Maman Mirabelle Plum Conserve, this bake is the perfect Showstopper Cake for any spring occasion - especially as a pud after an Easter Sunday lunch!
- To frost flowers and herbs, brush them very lightly with lightly whisked egg white then sprinkle with caster sugar. Leave to dry at room temperature.
- Assemble the cake without the final coating of frosting the day before and keep chilled. About 4 hours before serving, finish with frosting and flowers. Keep in a cool place.