Ingredients
·
50g butter
, melted, plus extra for greasing
·
250g plain flour, plus extra for dusting
·
250g caster sugar plus 1 tbsp
·
8 medium eggs
·
600ml pot double cream
·
400g punnet strawberries, halved
·
180g punnet blueberries
·
150g punnet raspberries
·
icing sugar, to dust
Method
1.
Heat oven to 190C/170C fan/gas 5. Brush 2 x 20cm cake tins with
melted butter, line the bases with baking paper, then dust well with flour
tipping out any excess. Set aside.
2.
Put the sugar and eggs in a large heatproof bowl, then set it
over a pan of barely simmering water. Whisk with an electric hand whisk for
about 7 mins or until the mixture is pale and has trebled in volume. Remove
from the heat, then slowly pour in the butter folding it in as you pour until
it is completely mixed in.
3.
Gently fold the flour and a pinch of salt into the egg mixture,
then pour into your prepared cake tins. Cook for 25 mins until the cake is
golden and risen – a skewer pushed into the cake should come out clean. Allow
the cakes to cool for a few mins in the tin, then remove and cool completely on
a wire rack.
4.
Meanwhile, whip the cream until it just holds its shape, then
set aside. Whizz about a quarter of the strawberries with 1 tbsp sugar until
smooth, then fold this purée through the cream so you get a ripple effect.
5.
To assemble the cakes, cut each one in half horizontally. Put
one sponge on a serving plate, spread a quarter of the cream mix on top, then
dot a quarter of the blueberries and raspberries around the edge. Repeat this
step two more times, put the last layer of cake on top (save a top half of cake
for the top layer), spread the remaining cream over, then put the blueberries
and raspberries around the edge and pile the strawberries in the centre. Dust
with icing sugar just before you serve.
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