Prepare cake and store in an airtight container 1-2 days. Prepare ganache, store covered in the fridge. Bring back to room temperature to serve.
- 25 g butter, softened
- 2 tbsps almond butter
- ½ cup caster sugar, plus ½ cup extra
- 3 eggs, separated
- ¾ cup all-purpose flour, sifted
- 4 large egg-whites
- Strawberries (hulls on), flaked almonds
- Lime zest, to serve
- ¾ cup strawberry jam
- ¼ cup fresh lime juice, plus zest 1 lime
- ½ cup pure cream
- 200 g white chocolate
Preheat oven to moderate, 180 C. Lightly grease and line 2 x 20 cm round cake pans.
In a large bowl, using an electric mixer, beat butters together. Add sugar, beating until creamy. Add eggs, one at a time, then add flour, beating well. Set aside.
In a large bowl, using an electric mixer, beat egg-whites until soft peaks form. Gradually add extra sugar, beating until stiff peaks form. Fold egg whites into batter. Divide evenly between pans.
Bake 15 to 20 mins until cakes are cooked when tested. Cool in pans 5 mins. Turn onto a wire rack to cool completely. Halve horizontally.
FILLING In a small bowl, combine jam, juice and zest.
GANACHE In a small saucepan, heat cream on low until simmering. Remove. Add chocolate, stirring until smooth. Chill. Beat until thick and pale.
Place one cake half on serving platter, spread with 1/3 of the filling. Repeat, finishing with a layer of cake. Spread ganache over top and sides of cake. Finish with berries, almonds and zest.