Preheat the oven to 160°C and prepare a 24 cm cake tin lined with baking parchment.
Whisk the egg whites with a pinch of salt until holding shape.
Slowly add sugar and whisk on high speed. Gradually add th egg yolks one by one, oil, vanilla pod seeds and lemon zest. Finally, stir in the flour carefully.
Step 2
Pour the dough in a cake tin and bake for 40 min.
Allow to cool and cut horizontally into three even layers.
Step 3
Prepare the cream filling.
Blend the berry mixture and strain through a sieve to remove any seeds.
Whip MEGGLE Creme Decor, add sugar and vanilla extract and beat well.
Divide the cream into two halves. Add ½ of the berry mixture into the first half.
Use this cream mixture to spread onto the cake layers and spread evently over the cake (a thin layer is fine). Allow the second half to cool.
Step 4
Use the second half of the cream to create an ombré effect. To do that, take three bowls and put 1/3 of the cream into each.
Leave one portion white, add a little of the berry mixture into the second and even more into the third to make it the darkest.
Step 5
Take three pastry bags and fill each with cream.
Start piping the creme from the bottom of the cake, using the darkest mixture, then the lighter and apply the whitest cream on top of the cake.
