Celebration cake from Sweet (page 193) by Yotam Ottolenghi and Helen Goh

  • blackberries
  • blueberries
  • brandy
  • double cream
  • strawberries
  • caster sugar
  • raspberries
  • eggs
  • dark chocolate
  • white chocolate

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on July 04, 2019

    This was as good as others have said and was quite painless to make. I did find that I had to whip the ganache and cream for much longer than indicated before it thickened to the desired consistency and my cakes were baked in 13 minutes at 350. Canada Day 2019.

  • steinsm on June 21, 2019

    I agree with Jane. I also didn't manage to freeze it for 24 hours; just refrigerated it, and it was fine. It was gorgeous, delicious and devoured by all for my daughter's 39th birthday.

  • Jane on June 04, 2019

    Lovely cake and really not hard to do. I didn’t plan ahead so didn’t have time to freeze the cake layers for 24 hours. The only reason to do this is so you can move the layers on top of each other. But since they are getting covered in cream anyway it doesn’t matter too much if they break. Lovely combination of rich chocolate sponge, light white choc mousse and berries. This is going to be my favorite summer dessert for a crowd.

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