Total time : 1h.30

Domo sponge cake

  • 3Eggs
  • 240ml of water = 1 cup
  • 120ml vegetable oil =1/2 cup


Almond Cream Filling

  • 11/4 Cups sliced almonds, lightly toasted and cooled
  • 4 Tablespoon granulated sugar
  • 2 Cups Crème Fraiche
  • 2/3 Cup Domo Chantilly Cream
  • 1 Tablespoon Domo Sugar Vanillin

Almond paste:


  • 250g sugar
  • ¼ cup honey
  • 100g water
  • 500g blanched, whole, almonds
  • 50g butter

Pre-heat oven to 180C. Generously grease all types of pans, lightly flour or spray nonstick cooking spray

Beat Cake mix, water, oil and eggs in a large bowl at low speed for 1 minute, beat 5 minutes at high speed. Batter into pan
Bake in oven as directed bellow, cake is done when toothpick inserted in center comes out clean
Cool Cake for 10 minutes in pan before removing it.
Make a heart shape.

In a large bowl, combine the crème fraiche, Domo sugar vanillin and the remaining 2 tsp granulated sugar. Whip on medium-high speed until soft peaks form and the cream hold its shape. Using an electric mixer beat the Domo Chantilly Cream and almonds unitll well blended.

Place 1 cake layer on a plate. Spread ½ cup of the mixture over the top, then drizzle on ¼ cup of the melted preserves. Repeat the layering process with the remaining 2 cake layer same amounts of mixture and preserves, ending with a cake layer

Place the sugar, honey and water in a saucepan and bring to a strong boil.

Grind the almonds until coarse.

Remove the boiling sugar from the heat and pour over the coarse almonds.

Blend until smooth.

Wrap the almond paste in plastic wrap and allow it to cool.

When you are ready to use it, knead in the butter it will make it smooth and not so sticky.


To apply to your cake:

Spoon 4 tablespoon of sieved apricot jam into a sauce pan and add 1 tablespoon water

Heat until boiling and then brush over the surface of the cake.

Halve the almond paste. Sprinkle over some icing sugar (add equal quantities of sugar and Domo corn flour to a blender and blend for 15 to 20 seconds.) on a board to prevent the paste sticking.

Roll out one half to a strip and then fit around the edge of the cake.

Making sure it is just above the edge on the top, so it will fit the other piece of paste. Trim the bottom.

Roll out the other half to fit the top of the cake. Turn your cake, top side down, onto the paste. Turn over and trim to make sure the side.

The decoration of the cake is only limited by your imagination.