This was my Birthday Cake, celebrating my 40th!!
It was so delicious; a creamy Mascarpone filling with strawberries and a touch of liquor, the base simply made with ladyfingers and butter. And the cake is a no-bake recipe, perfect for summer and strawberry season!
For the crust:
- 200g Ladyfingers, finely crushed
- 100g butter, melted
- 500g Mascarpone
- 200ml 35% heavy cream
- 80g + 2tbsp honey
- 1 1/5 tsp vanilla extract
- 3 tbsp liquor
- 400g strawberries, finely cut
- a few strawberries for decoration
-grease a 22cm Springform.
-mix together the finely crushed ladyfingers with the butter, fill into baking form and press down evenly. Let rest in the fridge while you make the filling.
-in a large mixing bowl, stir together the mascarpone, honey, vanilla and liquor. Whip the cream until stiff peaks form add 2 tbsp of honey, whisk until combined. Gently fold whipped cream under the mascarpone filling, then add the strawberries. Pour the filling into the form. Let cool for at least 6 hours. Top and decorate the cake with some more strawberries.
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This year we have some special celebrations in our family, we’ll be celebrating 10, 20, 40, 50, 60, 70th birthday as well as some anniversaries. First up was my husbands 50th birthday!
Because of some digestion problems he did not ask for a cake, that is why I came up with this gluten free almond fruit tart. Pretty easy to make and tastes delicious.
Almond Coconut Fruit Tart
- 3 1/2 cup ground almonds
- 1/2 cup coconut sugar
- 1/2 tsp cinnamon
- pinch sea salt
- 1/2 cup butter melted
- 2 eggs
-Whisk together butter and eggs, add coconut sugar, salt and cinnamon. Stir in ground almonds until well combined. This will be a sticky dough.
-Line the bottom of a 28 cm tart form with parchment paper, grease the sides. Fill in almond dough, works best using your hands, press down evenly. Bake in preheated 350F oven for 30 minutes. Let cool completely.
- 500 ml coconut milk
- 4 tbsp corn starch
- 1/3 cup honey
- 1/2 tsp vanilla extract
-In a medium saucepan whisk together all ingredients, except vanilla. Let come to a boil, while whisking, then reduce heat and let cook until thickened. Remove from heat, stir in vanilla and let cool a few minutes then fill in a bowl and let cool completely in the fridge.
-Place almond crust on a serving plate or cake stand. Fill with custard then decorate with your fruit of choice. I used about 5 kiwis, cut in slices, 1 orange and some grape halves.
-Store in refrigerator.