Goddess Cake

My mother is a goddess. (And I like to think she rubbed off on me heh…) I made this cake with her in mind – generous, soft, and richly sweet! She also loves her pavlova, so this cake is part pav part giant macaron, filled with heavenly cream and berries. Light and elegant, just like her, for Mother’s Day. 

For those of you who think your mother is a goddess, this cake is the one to make for her on Mother’s Day! And if you’re a mother… Well, you deserve a treat, you goddess!

Mother’s Day Goddess Cake

You will need…

4 egg whites
1/2 cup hazelnut meal (finely ground hazelnuts)
1 cup super fine sugar (caster sugar), plus 1/2 cup sugar for cream filling
1/2 tsp vanilla extract
1 tsp white wine vinegar
3 cans full fat coconut milk, (*can use regular heavy cream for whipping)
1/2 pint raspberries
1/2 pint strawberries, quartered

To do…

Meringue Cake:
Preheat oven to 400F. Line the base of two 8 x 2″ cake pans with parchment paper. (Trace around the bottom of the pans on parchment paper and cut out circle shape to fit). Grease the inside edges with vegetable oil.

In a stand-mixer, or with electric beaters, whisk the egg whites until stiff. Continue whipping and slowly add 1 cup sugar, vanilla, and vinegar. Turn off the beaters. Gently fold in the hazelnut meal until just combined. Be careful not to mix too much otherwise you will lose air in the mixture.

Divide the mixture evenly into the cake pans and gently spread to the edges. Bake for 10mins, then turn down the oven temperature to 350F and continue baking for approx 25mins, or until slightly golden on top.

Remove from oven, and allow the meringues to cool completely before removing them from their pans.

Cream filling:
I like to be dairy-free when ever I can, so I used whipped coconut cream instead of regular whipping cream (its also less fat!)

If you use heavy whipping cream, just whip until stiff and slowly add 1/2 cup sugar to sweeten. If using coconut cream: Place the coconut cans upside-down in the fridge and cool for 2-3 hours. Remove from fridge, and open from the bottom-side (don’t flip them over!) Drain out the coconut water, and use the cream left at the bottom for whipping.

In a stand-mixer or with electric beaters, whip the coconut cream until light and fluffy, add 1/2 cup sugar. Turn off beaters and fold in the raspberries and strawberries.

Spread half of the cream filling over one meringue cake. Top with the other meringue, and finally add the rest of the cream on top.

I love adding red accents to a very subtle and casual look – think red lips, shoes, or bag. It adds some love without being too much. Try it this Mother’s Day…!

I’m wearing:
Nicholas Kirkwood pumps,  vintage python clutch,

American Apparel trousers, Topshop tank

Get the Look!

Street Style Pics by Infashuated.com



Founder Haute Appetite. @ElizabethMinett

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Haut Appétit is a digital lifestyle experience to discover Elizabeth Minett's personal style, dessert recipes, and beauty tips. A guide to satisfy an 'it' girl's appetite for life.


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