Festive layer cake with berry whipped cream 11. August 2022

First, make the cake sponges. The recipe is for one sponge. If you want three layers in your cake, bake three sponges one at the time. Whisk egg and sugar to an airy mix. Mix flour and baking powder and sift it into the egg/sugar mix. Fold it into the mix.

Butter a springform tin and line the base with baking paper. Bake each sponge at 180 degrees fan for 25 minutes. Let the cake sponges cool off completely.

Now, make the berry whipped cream. Whip the cream and mash the two types of berries seperately with 50 g of sugar in both portions.

Now split the whipped cream in two portions - a large one for the raspberry mash and a smaller one for the blueberries. Mix the two portions of berry mash with the two portions of whipped cream.

You can now stack the cake. Trim the sponges neatly at the edges with a knife. Then add a layer of raspberry jam and then raspberry whipped cream. Then add a sponge with blueberry whipped cream, and finally, add another sponge with raspberry whipped cream. Decorate the cake with fresh berries.