This cake has a flavour combination that almost everyone loves — I have served it at kids’ birthday parties and at weddings. For this version I have used cherries, but as we’re at the very tail end of the season you might like to use another seasonal fruit or even leave the fruit out altogether. If you can get hold of freeze dried cherries or raspberries, they make a lovely addition to the vanilla cream layers.
This recipe requires a little more work than my usual ones, and contains a few ingredients you may not have hanging around in the pantry, but it’s definitely worth the extra effort, and is a fun way to discover new ingredients and techniques. I have made this in a small cake tin with many layers, but you could also opt for making this in a larger cake tin with fewer layers.
Find the full recipe here.