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
- 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.
- 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.
- 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.
- 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.
- 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.
credit to : bbcgoodfood.com
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