Layers: (2 pieces at – large diameter or 3 with a diameter of ~ 20 cm.)
250 g. Soft butter;
1 medium cup Brown sugar;
1 tbsp honey;
1 and 1/4 cup medium large flour;
1/2 tsp baking powder;
1/2 medium cup milk;
100 gr. Soft butter;
1/2 medium cup powdered sugar;
500 gr. Mascarpone;
175 gr. Philadelphia cream cheese;
3 tbsp milk;
Peel of 1 lime;
1/2 medium cup whipped cream;
A handful of blueberries;
A handful of strawberries, sliced;
1/2 cup coconut;
For the cake layers beat the butter with the sugar and then add them the eggs one at a time.
Add the honey and the flour with the baking powder.
At the end add the milk and mix everything well.
Bake the layers one at a time in order to avoid drastic decrease in temperature in the oven.
Use baking paper for the pan.
Preheat the oven to 180C/350F and bake the layers for about 20 minutes each.
Preparation of the cream:
Beat the butter with sugar and add mascarpone. Put the cream cheese, the milk, vanilla and lime rind.
Add the whipped cream and mix with a spatula.
Finally add the coconut.
Pour 1/3 of the mixture into another bowl and add to it a few drops of cranberry juice and mix gently so it can color the cream.
Be careful as we don’t want to overdoze with juice.
Chill the cream for a few hours in the fridge before use.
Assembling the cake:
Take the layer and spread with cream, then spread strawberry pieces. Add the second layer on top and repeat.
When it’s ready, decorate the cake with the colored cream and the fruits.
Leave in the fridge overnight.