I made this cake for a summer party and it became everyone's favourite. It is light, creamy and fruity. I collected the berries and roses from the garden. If you do not have a garden, just go forage some berries, flowers and herbs for it.

It takes time to mix the sponge cake, but very easy to make. For the mousse I added some of the fuits, so it became pink, but you can also leave that out, so it remains white. I can imagine this as a wedding cake. Or just for a weekend family gathering, or just for a Monday evening to say goodbye to August...

I could still use fresh summer berries for this sweet cake 🙂

Why organic?

I used organic ingredients to make this cake. For me organic is not a label, but a way of living. Organic means not a way of producing food, but the one and only way how nature works. Organic means natural. All vegetables, fruits and flowers growing in my garden are organic, because I do not treat them with anything. Everything in the forests around my farm is organic.

I believe it is a wrong concept that we mark the organic products. I think products from "conventional" agriculture should be marked with all sorts of labels, and not the other way round.

Organic is natural, organic is the way how it used to be and how it should be. That is why I choose it over conventional, or why I avoid conventional.

Ingredients

sponge cake

• 150 g butter
• 300 g sugar
• 3 eggs
• 150 g flour
• pinch of salt

Whisk the butter with the sugar, add the eggs one by one in every 10 minutes. Sift in the flour as last. Bake it for ca. 30-35 minutes on 170 degrees in a greased pan.

• 100 g nougat
• 2 tbsp instant coffee

Spread it over the warm cake, let it melt. Sprinkle the instant coffee on the top of it. Cool down the cake.

mousse

• 400 ml cream
• optional: 50 ml jam
• optional: 2 tbsp cointreau liqueur

Pour the whipped cream mixed with jam (and liqueur) over the cold cake.

I used blueberries and red currants together with dried rose petals to decorate.