What better way to show your love than with this cute cake? Decorated with award-winning Cacao Macarons it tastes every bit as good as it looks.
How long will it take?
1 hour 15 minutes
What’s the serving size?
What do I need?
340 g unsalted butter, softened
340 g caster sugar
6 free-range eggs
340 g self-raising flour, sifted
3 tsp baking powder
3 tbsp sour cream
Red or pink food colouring
600 ml cream
2 tbsp caster sugar
250 g punnet of strawberries, hulled and sliced
2 tbsp strawberry jam
125 g punnet of raspberries
2 tbsp raspberry jam
Icing sugar for dusting
8 Cacao raspberry macarons
How do I make it?
Preheat oven to 180C.
Grease and line three 20 centimetre round cake tins.
Whisk butter and 340 g caster sugar using a blender until light and creamy. Add eggs, one at a time, whisking well after each addition. Fold in flour, baking powder and sour cream until mixed.
Spoon one-third of the batter into one cake tin. Divide the remaining mixture into two bowls. Use food colouring to colour mixture in one bowl to a pale pink colour and the other a darker pink. Transfer mixture into remaining two cake tins.
Bake for 25-30 minutes or until the cakes spring back when touched. Leave to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Meanwhile, whip cream with 2 tablespoons of caster sugar until stiff peaks form. Set aside in fridge.
Use a knife to shave away the edges of the cakes to show the coloured sponges. Put the darkest pink cake on a serving plate and spread with some of the whipped cream, then top with strawberries and strawberry jam. Add pale pink cake on top and spread with whipped cream, then top with raspberries and raspberry jam. Add plain cake and dust with icing sugar.
Use macarons to decorate the top of the cake and garnish with leaves.