This is a variation on our classic version, with the sautéed pears replaced by lots of mixed berries for those who prefer more colour or tartness (normally a mix of raspberries, blackberries and blueberries, with some cherries if they are in season).
[Note that this cake is baked in a 9” or 7” cake pan depending on your preference, but it does shrink after baking (it’s a meringue-based cake batter without egg yolks) — but don’t worry, it’s a rich cake so the 9” still comfortably feeds 8-12 pax and 7” feeds 4-8 pax]
Storage instructions: Best served at room temperature. If you’re having it on the same day, please do NOT refrigerate — it will sit happily at room temperature until you’re ready to serve it. However, if storing overnight, please keep refrigerated — but before serving, please remove from the fridge at least 3-4 hours so that it can soften. Leftovers are also yummy warmed briefly in the microwave till the chocolate ganache melts into a puddle.
