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Berries & Cream Cake with Rhubarb Marmalade

This Spring Berries and Cream Cake is a gorgeous tiered cake perfect for making on rainy spring days. It's topped with fresh whipped cream and berries. / Recipe adapted from Better Baking
Course Sweets
Cuisine Vegetarian
Servings 16
Calories 194 kcal
Author Shelly Westerhausen



  • 2 cups almond flour
  • 1/2 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 Tbsp poppyseeds
  • 6 cold eggs , separated
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • 1 large lemon

For the rhubarb marmalade:

  • 1 cup chopped rhubarb
  • 1 cup sugar

For the whipped cream:

  • 2 cups cold heavy cream


  • 2 cups berries
  • Handful of mint leaves
  • Edible flowers , optional


  1. Position oven racks in the center and preheat oven to 350 degrees. Line the bottom of 2 9-inch round cake pans with parchment paper.
  2. Whisk together the almond flour, all-purpose flour, baking powder, poppyseeds, and salt in a medium bowl.

  3. Using an electric stand mixer, whisk the egg whites in a large bowl over medium speed until soft peaks form. Slowly beat in 1/4 cup of the sugar. Increase speed to medium-high and beat until stiff peaks form. Transfer egg whites into a clean bowl and set aside.
  4. Add egg yolks, vanilla, and remaining 1/2 cup sugar to the stand mixer bowl. Zest the lemon and 1/4 cup lemon juice into it and beat on medium-high until the mixture is pale and doubled in size.
  5. Fold 1/3 of the egg whites into the yolk mixture and then fold in the dry ingredients into almost fully incorporated. Add in remaining egg whites by gently folding into the mixture just until incorporated. Divide evenly between the prepared pans and gently smooth the top.
  6. Bake for 25 to 30 minutes or until the top is browned and the centers spring back slightly. Transfer to a cooling rack and let the cakes cool completly upside down.
  7. Meanwhile, while the cakes are cooling, combine the rhubarb, 1 cup water, and sugar in a small saucepan over medium heat. Let simmer for 20 to 30 minutes or until thickened. Remove from heat and let cool completely.

  8. In the bowl of a stand mixer fitted with a whisk attachment, add cold heavy cream and beat on high for 7 to 9 minutes or until stiff peaks form.
  9. To assemble: Place the first cake tier on a cake stand and spread half of the marmalade over it. Top with half the whipped cream and half of the berries. Add the other cake tier and top with remaining marmalade, whipped cream, and berries. Garnish with mint and fresh flowers.
Nutrition Facts
Berries & Cream Cake with Rhubarb Marmalade
Amount Per Serving
Calories 194 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 37mg2%
Potassium 38mg1%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 24g27%
Protein 3g6%
Vitamin A 10IU0%
Vitamin C 0.5mg1%
Calcium 54mg5%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.