Neapolitan Macaron Cake Pop Gateau

This vanilla sponge cake is layered with flavoured buttercream and topped with macaron cake pops.

Ingredients serve 14

800 g vanilla sponge

1000 g buttercream

14 macaroon cake pops

200 g toasted chopped walnuts

Method

Cut the 30 cm round vanilla sponge in three layer and place the bottom layer on a cake tray. Sprinkle some sugar syrup on each layer. Divide the buttercream into three portions and flavour with peach pistachio and strawberry. Spread peach buttercream evenly on bottom sponge layer. Place another layer of infused sponge on top and spread pistachio buttercream evenly. Place the last infused layer of sponge on top and cover the cake in strawberry buttercream. Wrap the side with toasted split almonds and divide the cake 14 pieces. Pipe a large rosette on each slice and place a macaron cake pop.

Note: You can use flavoured fresh whipped cream instead of buttercream.