• First, brown the butter. In a small saucepan over medium-low heat, melt all of the butter and stir constantly until melted and simmering. Continue to simmer, on medium heat, for at least a few minutes, until the popping and hissing sounds have completely subsided (this is the water in the butter burning off – you’ll know once it’s silent). Continue to cook, stirring constantly, until the butter reaches a deep amber color and smells nutty or caramelly. Once it reaches that color, immediately take off the burner and let sit until cool or put in the fridge until it is solid.

To make the roasted strawberries and rhubarb:

• Make your roasted fruit. Line two cookie sheets with a large piece of parchment paper and preheat the oven to 350° Fahrenheit (180 C no fan). In a large bowl, combine your peeled and chopped rhubarb and strawberries and all other ingredients until the fruit is coated in the other ingredients. Dump fruit onto the prepared cookie sheets and spread so that you have a single layer of fruit in the juice/coating per pan. Bake for 15-20 minutes until the fruit is soft and juicy then let fruit cool completely before constructing the cake.

To make the cake:

• Preheat oven to 350° Fahrenheit. In a large bowl, start soaking your cake pan strips in cold water (this is optional). Lightly grease your two 9-inch round cake pans, then line the bottom with a round piece of parchment paper, and lightly grease the parchment paper, then set aside.
• In a large bowl, using an electric mixer, beat together the room temp/solid browned butter with the sugar sugar until lighter and fluffy (3-5 mins), then add the sour cream, eggs, vanilla, and milk and beat until smooth. Finally, add in the flours, starches, baking powder and soda, ginger and salt and beat until fully combined.
• Set batter aside, and then fasten your now-saturated cake pan strips around the outside of the cake pans (I turn the cake pans upside down to do this). Then pour the cake batter into the two prepared 9-inch pans and bake for 25-30 minutes until a skewer inserted into the center of a cake comes out clean. Let cakes cool completely before turning out.

To make the whipped ricotta cream:

• Make the whipped ricotta! Whip the heavy cream (or double cream in the UK) in a medium bowl until medium peaks form. Add in the ricotta, powdered sugar, and vanilla and whip to combine until stiff, then set aside.

To construct:

• Place one cake layer on a plate or cake stand, and spread half of the whipped ricotta cream on the layer (don't spread it too thin). Then spoon about 1/3 of the roasted fruit on top evenly. Finally, repeat with the second cake layer, the remaining whipped ricotta cream, and the remaining roasted fruit. Serve immediately!