Neapolitan cake
My Neapolitan cake, a twist on the classic, comprises three different flavoured cake layers: chocolate, berry/aniseed and vanilla. Vanilla Swiss meringue buttercream, with a hint of bitter almond, brings all three layers together.
Viennese fingers and Swiss cakes
Viennese fingers and Swiss cakes are piped shortbread biscuits that melt in the mouth. In this recipe, half are chocolate-dipped, half are topped with Maraschino cherries - the best of both worlds.
Chocolate hazelnut torte
My chocolate hazelnut torte comprises layers of hazelnut meringue, sandwiched with chocolate ganache and hazelnut French buttercream.
It is inspired by a vintage recipe from the Australian Women's Weekly '100 Favourite CAKES' cookbook published in 1972.