- STEP 1
Whisk eggs and sugar until beaters leave trails in the mix (when you lift it over itself it leaves a mound), it should be at least double its original volume.
- STEP 2
Mix flour and almonds together and fold in to whisked eggs and sugar mix (being careful not to knock out too much air, I would recommend a silicon spatula for this!)
- STEP 3
Pour mix into two 20cm cake tins and cook at 160C for 25-30 minutes. Then leave to cool.
- STEP 4
Then to make the icing whisk the dairy free cream cheese in a bowl until creamy and smooth. Then add the sieved icing sugar and coconut milk and whisk again until smooth place in the fridge to set.
- STEP 5
Turn out the cakes. Place one on a plate bottom side up then ice it with jam and place on a layer of thinly (but not too thinly!) chopped peaches and raspberries (about 5mm thick), then fill in the gaps with half the cream cheese icing.
- STEP 6
Place the other cake on top and ice with the remainder of the cream cheese icing, then top with sliced peaches and whole raspberries.