A tri-coloured cake, light and luscious, with castella leftover frosted with vanilla-flavoured whipped cream and garnished with toasted almond slices. It’s a perfect dessert to welcome Easter. If you plan to serve this at your garden party, I would recommend buttercream to frost the cake, so it remains stable throughout the celebration.
- Cut each castella into three 18x2.5cm strips. Place your mixing bowl and wire whisk in the freezer for about 30 minutes. Then place chilled heavy cream and the vanilla sugar in the cold bowl and beat until stiff peaks form.
- Stack 9 cake strips into 3 layers, applying whipped cream between strips and layers to ensure they stick together and alternating with colour cake strips.
- Spread the top and sides with the remaining whipped cream. Chill in the fridge for 2 hours until set. Remove and coat the cake with almond slices. Slice and serve.