A luscious probiotic cream cake, to honour the harvest moon and the golden season of autumn.

Dreamt up by Tash Fry Kla and myself during the summer of 2024 ~ a tribute to the moon and celestial bodies as the days start to get shorter.

The cake was sculpted from a thick fermented cream, crispy meringue nests and adorned with round seasonal fruit as a tribute to the spherical shapes in the night sky.

We fermented cream with kefir grains for 24 hours to create a rich base full of probiotics.

The fermentation process added a tangy, sour note to the cream – lending it a velvety texture and a flavour reminiscent of mascarpone.

The cake was served straight from the table, in big spoonfuls, served in some of Tash’s beautiful handcrafted ceramic dishes.