Berries and cream layer cake
I took this cake to my boyfriend’s graduation party and everyone was in hysterics thinking I had made him a birthday cake. The recipe for this is quite straight forward and the end result is impressive. Read on to find out how to make your own..
My Berry Layer cake
Cake: 200g caster sugar, 200g softened butter, 4 eggs, 200g self-raising flour, 1 tsp baking powder, icing sugar , to decorate, syrup: 85g caster sugar, 50ml Disaronno liqueur Icing: 284ml tub double cream, 250g tub mascarpone, 3 tbsp caster sugar, 150g punnet raspberries,
- Heat oven to 190c/fan 170c/gas 5. Oil and line 2 x 20cm tins. Beat together all the cake ingredients until you have a smooth, soft mixture. Spoon the mixture into the two tins. Bake in the oven for 20 mins until golden and the cake springs back when pressed. Turn the cakes onto a cooling rack.
- Heat the sugar, 2 tbsp water and Disaronno together until the sugar has dissolved. Leave to cool, about 10 mins. Use a large serrated knife to cut each cake in half. Brush the syrup all over all four pieces of cake with a pastry brush.
- For the filling, whip the cream until it forms soft peaks. Beat the mascarpone and caster sugar in a large bowl to loosen, then fold in the cream and mix together until smooth.
- Spoon a third of the cream mixture over one of the cake halves. Scatter over some of the fruit then sandwich another half on top. Do this again until the top layer. Lay the final cake half on top. Sprinkle with icing sugar or decorate as you please.