This was such a fun cake to make! Just like a giant frozen marshmallow - except easier to make! You just press out the base then put everything else in a bowl and blend - too easy.
This was perfect for Harry's 2nd Birthday party as we had already gorged ourselves on food and really didn't have room for cake. A delightful little palette cleanser that my little foodie dived straight into. Harry completely ignored the slice I cut for him, he just started spooning into the whole cake!
If I had girls, I think this would look amazing shaped into a hoop skirt with a barbie stuck in the centre or something similar with Elsa from Frozen. For adults I think this is still a fun cake, especially in summer - I would maybe adult it up with a margarita or mojito twist!
For the base:
1 1/2 cups Perfect Porridge
1 tsp cinnamon
1 tbsp Sweetest Ding
100g melted butter or coconut oil
For the topping:
3 large egg whites
1/2 tbsp lime juice (or lemon or vinegar I just like lime with raspberry!)
1/2 cup of Sweetest Ding
250g fresh raspberries (could do this with frozen berries brought to room temp)
Clear some room in your freezer! She is a large cake! Line a 8",10" or 12" 20-28cm springform tin and leave the sides of the paper as high as it will go. Do not trim. Mix the base ingredients together and press out into tin and chill to set while you make the topping.
Put all the topping ingredients into a bowl and beat on high until very thick and fluffy. This will take any where between 5-10minutes depending on your mixer and your patience. Press the fluff firmly down into every nook and cranny inside your cake-tin all the way up to fill the paper walls. Cover the top with a sheet of baking paper.