Light and fluffy vanilla cake with the best summer fruit cream! The cake needs to be made a day ahead and you can use any berries you like for the cream.. Easy and soooo yummy!
Ingredients:
For the cake:
- 1 cup + 4tbsp caster sugar
- 140g soft, unsalted butter
- 2 eggs
- 1 3/4 cup plain flour
- 2 rounded tsp baking powder
- 150ml milk
- 2tsp vanilla paste or vanilla pod
For the cream:
- 500g summer fruits (I used raspberries and blackberries)
- 3 1/2 tsp gelatine
- 2 tsp corn flour
- 1tbsp lemon juice
- 3/4 cup caster sugar
- 1 tsp vanilla paste or pod
- 500g mascarpone cheese
Additionally:
- cocoa powder
- cake stencil
To make the cake beat the butter with sugar until pale and fluffy, then add eggs, one at a time and vanilla and whisk.
Add flour and baking powder and mix until well combined.
Mix in the milk.
Divide the mixture into three lined 20cm cake tins.
Divide the mixture into three lined 20cm cake tins.
Bake at 175C for about 15 mins or until a skewer inserted in the middle comes out clean.
Leave the cakes on a cooling rack until cooled completely.
To make the cream place the fruit, sugar, lemon juice and vanilla in a pot and cook until the fruit has softened. Dissolve the corn flour in a little bit of water (use about 1-2tbsp of boiling water) and add to the pot.
When the fruit has broken down, take off the heat and pass through a sieve to get rid of the seeds.
Dissolve the gelatine in 1/4 cup of boiling water and add to the fruit puree. Set aside to cool, then place in the fridge for about two hours.
Beat mascarpone cheese with the fruit mixture, set aside 1/4 of the cream (place in a small bowl or a container and leave in the fridge), you will need this to decorate the sides before serving.
Place the first layer of the cake back in the tin (the same you baked it in) and spread half of the remaining cream on top, the cover with another layer of the sponge and cover with cream (leave about 4 tbsp aside). Top with the final layer of the cake, then spread the rest of the cream on top (the 4tbsp you have set aside).
Place the whole cake in the fridge for few hours to set or best over night.
Before swerving take the cake out the tin and use the remaining cream to decorate the sides.
You can use a cake stencil and a little bit of cocoa powder to decorate the cake.
Enjoy!
Leave the cakes on a cooling rack until cooled completely.
To make the cream place the fruit, sugar, lemon juice and vanilla in a pot and cook until the fruit has softened. Dissolve the corn flour in a little bit of water (use about 1-2tbsp of boiling water) and add to the pot.
When the fruit has broken down, take off the heat and pass through a sieve to get rid of the seeds.
Dissolve the gelatine in 1/4 cup of boiling water and add to the fruit puree. Set aside to cool, then place in the fridge for about two hours.
Beat mascarpone cheese with the fruit mixture, set aside 1/4 of the cream (place in a small bowl or a container and leave in the fridge), you will need this to decorate the sides before serving.
Place the first layer of the cake back in the tin (the same you baked it in) and spread half of the remaining cream on top, the cover with another layer of the sponge and cover with cream (leave about 4 tbsp aside). Top with the final layer of the cake, then spread the rest of the cream on top (the 4tbsp you have set aside).
Place the whole cake in the fridge for few hours to set or best over night.
Before swerving take the cake out the tin and use the remaining cream to decorate the sides.
You can use a cake stencil and a little bit of cocoa powder to decorate the cake.
Enjoy!
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