Summer Berry Cake

by October 10, 2016 0 comment
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From Cakes to Celebrate Love and Life-Callie Maritz&Mari-Louis Guy

 `All I ask is that you treat me like you would Martha `. 

Definitely inspired by Martha Stewart, this simple stunner is our Vanilla Hot Milk Sponge, to which you can add your favourite topping.

 

2 cups (280 g) cake flour

1 Tbsp (15 ml) baking powder

pinch of salt

4 eggs, at room temperature

2 cups (400 g) sugar

1 tsp (5 ml) vanilla essence

120 g butter

1 cup ( 250 ml)milk

 

Preheat oven to 180 C.

Grease and line 2 x 18 cm pans or 4 shallow heart-shaped pans.

  1. In a mixing bowl sift the flour, baking powder and salt.
  2. In another bowl whisk the eggs and sugar until pale yellow.
  3. Add the flour mixture to the egg mixture, stir in the vanilla essence.
  4. In a small saucepan bring the milk and the butter to the boil, then slowly add this to the batter, stirring gently.
  5. Pour into the pans and bake for about 25-30  minutes.

Berry filling

4 cups (1000 ml) cream

1/2cups icing sugar (100 g)

1 teaspoon (5 ml) vanilla essence

3 cups mixed berries in season ( blueberry, strawberry, raspberry, gooseberry).

In the bowl of an electric mixer with the whisk attachment, combine the cream, icing sugar and vanilla essence. Gradually increase the speed until stiff peaks form.

 

To assemble: For round cakes, split each cake into two layers. Spread each layer with the cream and layer with fruit. Repeat for all 4 layers.

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