Summer Garden Tart


For weeks I have been thinking for a good way to use my garden berries. Beside the red currant I have a japanese raspberry bush and they are somewhat special. They look slightly different, they don’t have XX the skin our raspberries have. They also taste different. Much more subtile, they don’t have this strong woody/forest flavor instead they have something very light and lemony. I love them, they look just gorgeous  – the whole plant looks gorgeous with it’s red stems and the light green leaves. Opposed to the local varieties it’s not a good idea to cook them their taste isn’t strong enough. They are best eaten as they are right from the bush and that’s also what I usually do but I wanted to find an other way to use them one where they could show off a bit more.
We recently had a house party and one of the guests brought a very simple cake – Ready made sponge cake with berries on top. I don’t know what type of sponge cake she bought it was really nice vanilla flavor, I secretly ate it all. And started to think about making something like this cake myself.
It took me quite some time to realize that these I can actually combine all these ideas. As usually it took fanny from foodbeam/like a strawberry milk to get me started. She has a similar recipe on foodbeam.


You’ll need:

  • 50g melted butter
  • 1 tsp vanilla seeds
  • 5 large eggs at room temperature
  • 125 g caster sugar
  • 66g plain flour
  • 60g cornflour or potato starch
  • 500ml cream
  • fresh berries
  • 100 g ground almonds ( the ones without skin )
  • 100 g caster sugar for the sirup
  • 1/3 cup double cream


For the Genoise Cake:

(from Rose’s Heavenly Cakes)

– Grease and line a 24cm cake tin. Flour the sides too. Pre-heat the oven to 180°C.

– Warm the butter: if it contains lots of residue (using unsalted will limit this), pass it through a strainer. Add the vanilla, and pour into a small bowl.

– Bring a sauce pan of water to a simmer and place a heatproof bowl over it. To the bowl, add the eggs and sugar; stir until just warm to the touch.

– Remove the bowl from the heat, and beat the egg mixture with electric hand beaters on high speed for at least 5 minutes until it has more than quadruple in volume.

– Sift together the flour and cornflour. Remove a little of the egg mixture and whisk it into the bowl with the melted butter and vanilla and set aside.

– Working quickly, fold in half of the flour mixture into the egg mixture and once it is incorporated, fold in the rest.

– Scrape down the bowl to insure all the flour has been incorporated and then fold in the butter mixture. Immediately pour into the prepared cake tin.

– Bake for 20-30 minutes until the top is golden brown and the sides begin to slightly pull away from the pan.

– Once out of the oven, turn out the cake onto a wire rack immediately. Cool completely before brushing with the syrup, and icing with strawberry meringue buttercream.

For the filling:

– Make a sugar sirup I usually mix about 100gr of sugar and a little bit of water and bring it to boil till it gets sirupy around 120°.
– Through in the almonds and mix
– Put the mixture on a baking tray and let it cool.
– Put into the food processor and process till smooth and creamy.
– Beat the cream  add as much of the almond paste as you like
– Through in some berries

For the chocolate Ganache melt 100gr of dark chocolate with 1/3 cup double cream.

Assemble the cake:

– cut the cake into 3 Layers
– layer with the cream filling
– Coat the top  with a chocolate ganache and decorate with plenty of berries


I am really happy with the result. It’s the perfect cake to celebrate summer. I made it for a garden party we had and everybody loved it.


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