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1
Cake: Cream the butter with granulated sugar until creamy and smooth.
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2
Add in the egg yolks one at a time until combined.
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3
Sift the measured cake flour with salt, and baking powder.
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4
blend flour into the egg mixture alternately with the milk and vanilla.
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5
Pour into two 8 inch greased and floured cake pans, set aside.
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6
Meringue: Beat the egg whites until frothy and gradually add in the white sugar a little at a time, beat in the vanilla, Continue beating until stiff peaks when the beaters are lifted.
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7
Fold in the amount of chopped nuts you desire either 1/2 cup or 3/4 of a cup.
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8
Spread the prepared meringue over each cake evenly using it all.
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9
Place cakes into a 350 degree preheated oven for 20 to 25 minutes until tester comes away clean and golden brown.
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10
Remove baked cakes to cooling rack.
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11
Cool ten minutes, invert and completely cool on parchment covered wire racks.
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12
Filling: Beat your 1/2 pint (250ml container) of liquid Nutri Whip into a large bowl, and beat until thick adding in 1 tablespoons of the powdered sugar to sweeten lightly.
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13
The powdered sugar is optional as the sugar free preserves added later will also sweeten.
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14
Beat your 6 ounces mascarpone creamed cheese until light and fluffy adding in the other 1 tablespoons icing powder to sweeten, Again the powdered sugar is optional as the preseves will sweeten the filling.
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15
Beat in 2 tablespoon sugar free strawberry preserves ( jam or spread) the little bit of vanilla and continue to cream until mixture is light and smooth.
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16
Fold in the blended cheese mixture into the peaked whipped cream mixture folding well.
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17
Add in the well drained pineapple, the blueberries folding in well, but not breaking the berries.
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18
Setting up the Layers: Place cooled cake layer meringue side down of serving platter.
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19
Spread all the filling over the cake layer.
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20
Place second cake layer on top of filling with meringue side up (this is top).
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21
Place in refrigerator for a couple of hours to set and meld flavours.
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22
Just before serving prepare garnishes.
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23
Slice banana and dip into the reserved pineapple juice (this helps to prevent browning of fruit.
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24
Slice strawberries into a fan shape leaving the end in tack and spread out.
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25
Remove cake from fridge, around the outer edge place sliced bananas and then place the strawberries over bananas, marking into ten portions,,that way each portion has a couple of banana slices and a full strawberry fan.
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26
Slice and place on individual serving plates that have a squeeze of strawberry puree and chocolate syrups.
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27
Scatter a few blueberries also onto plates with a sprig of fresh mint.
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28
Enjoy.
