- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 1 h 30 m
- Serves
- 16
Ingredients
- 2 boxes
- (2 x 400 g) Compliments Gluten-Free Yellow Cake Mix, including ingredients called for on box
- 1 cup
- light mascarpone cheese
- 250 mL
- 1 cup
- fat-free vanilla yogourt
- 250 mL
- 3 tbsp
- honey, divided
- 45 mL
- 3 tbsp
- lemon zest, divided
- 45 mL
- 1 tbsp
- lemon juice
- 15 mL
- 1/3 cup
- strawberry jam
- 75 mL
- 1 1/2 cups
- sliced strawberries
- 375 mL
Directions
Step 1
Preheat oven to 350°F (180°C). Grease and flour two 9-in. (23 cm) round pans. Using an electric mixer (stand or handheld), blend the two cake mixes, including ingredients called for on box, in a large mixing bowl on medium, about 2 min. Divide batter evenly among pans and bake on middle rack of oven for 28 min. or until a toothpick comes out clean. Cool in pans for 10 min., then remove to cooling rack to cool completely.
Step 2
Combine cheese, yogourt, 2 tbsp (30 mL) honey, 1 tbsp (15 mL) lemon zest and lemon juice. Mix until smooth and set aside.
Step 3
Level tops of cakes with a serrated knife. Place one cake in the centre of a platter and top with half of the cheese mixture, spreading evenly over cake. Spread jam evenly over cheese and top with second cake.
Step 4
Spread remaining cheese mixture evenly over top of cake. Arrange sliced strawberries in a concentric circle starting from the outer edge and working towards the centre of the cake to create a flower-like effect. Sprinkle with remaining lemon zest, loosely cover and refrigerate for 30 min. to set. Drizzle top with remaining honey to serve.
Tip
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Nutrition Facts
- Nutrition Description:
- 1⁄16 of the recipe
- Calories:
- 400
- Fat:
- 18 g
- Saturated Fat:
- 4 g
- Carbs:
- 56 g
- Sugar:
- 33 g
- Cholesterol:
- 50 mg
- Protein:
- 5 g
- Sodium:
- 390 mg
