lovley moist cake... be sure to add the extra lemon juice between the layers to keep it extra moist...

Recipe is from New food Ideas

I wanted to make a cake with berries since my family loves them so much.I always use 200 g frozen mixed berries, mixing in 120 g berries with 80 g jam. You can replace this with berries of your choice, just use 50 g jam with 150 g berries. Recipe by Tsukimi natto

This is inspired by Eton Mess, a British dessert of strawberries, whipped cream and crumbled meringues. Italian meringue is used to give this frozen dessert softness, while the slices of strawberry are refreshing and surprising.

I wanted to make gateau au chocolat without meringue. This is an easy recipe good for beginners.Combine the eggs and sugar very well. You can use an electric mixer if you like. The cake expands but it will deflate slightly when cooled. Recipe by Orenjiringu

This recipe was made to recreate the dessert served at a place where my mother visited during her trip in England because she asked me to make something similar to the dessert. I used her travel photos and some meringue recipes as references to make this recipe. In England, people can buy meringue bases at supermarket, so they can make pavlovas just by decorating it with cream and fruits they like.For the decoration, I cut strawberries in half and placed them on a thin layer of whipped cream. On top of that, I placed a thick layer of whipped cream, and on the cream, placed strawberries (sliced in 1/3 to 1/4) in a circle, starting from the edge and moving inward to the center.Strained yogurt is also good and refreshing. Recipe by Nippa-

Making a meringue takes unnecessary effort and just using 50 ml cream seems like a huge waste to me so I substituted it for milk.I love moist gateau au chocolat so this is the best recipe for me.Your family, partner and friends will absolutely love it.If you prepare the ingredients beforehand you can make this cake much more easily!Feel free to substitute the milk with the same amount of heavy cream if you have it.Beat the eggs and sugar together very well, a whisk should be sufficient here, until pale.You can adjust the ingredients amounts and cooking times slightly to your taste. Recipe by Okashi Kami

To start, credit to Nigella Lawson, for reviving a dessert from Italian chef Gioacchino Scognamiglio, whose meringue gelato formed the basis for this dish. However, whereas theirs featured chocolate and a no-longer-available coffee liqueur, mine went in a decidedly more tropical direction: pineapple and coconut (with some chocolate kept in, because why not?). The result was a sweet, soft, not-quite-ice cream cake reminiscent of pina colada.

I wanted to eat cake when I was on a diet, so I baked this cake for a treat.The trick is to whip the meringue well until stiff peaks form. Recipe by mahalo-deri