Summer Berry Cake Dessert (Print Version)
# Ingredients:
→ For the Cake
01 -
300 g unsalted butter
02 -
300 g caster sugar
03 -
350 g self-raising flour
04 -
6 medium eggs
05 -
400 g summer berries
→ For the Coulis
06 -
300 g summer berries
07 -
100 g caster sugar
→ For the Buttercream
08 -
200 g unsalted butter
09 -
400 g icing sugar
10 -
3-4 tbsp coulis
→ For the Decoration
11 -
Strawberries
12 -
Raspberries
13 -
Blackberries
14 -
Blueberries
15 -
Red currants
16 -
Fruit coulis
# Instructions:
01 -
Preheat your oven to 180°C/160°C Fan, and line two deep 20 cm round tins with parchment paper. Add the butter, sugar, self-raising flour, and eggs to a mixing bowl and beat until smooth. Alternatively, beat the butter and sugar until light and fluffy, then add the flour and eggs. Fold in the berries and divide the batter between the prepared tins. Bake for 40-45 minutes, or until a skewer inserted in the center comes out clean. Allow the cakes to cool in the tins for 20-30 minutes, then carefully transfer to a wire rack to cool completely. Retain the parchment paper underneath to support the fruit-heavy cake layers.
02 -
Place the berries in a medium-sized saucepan, trimming and cutting strawberries to match the size of raspberries. Add the caster sugar and heat the mixture over medium heat, stirring frequently to avoid burning the sugar. Mash the fruit as it softens, then blend the mixture until smooth. Strain through a sieve to remove seeds and lumps. Allow the coulis to cool completely and store in the refrigerator for up to 4 days.
03 -
Beat the room temperature unsalted butter for a few minutes until smooth and creamy. Gradually incorporate the icing sugar, beating until fully combined. Add the coulis and mix until smooth.
04 -
Place the first cake layer onto a serving plate and spread half the buttercream over the surface. Add the second cake layer on top and spread the remaining buttercream evenly. Decorate with assorted berries and drizzle with additional coulis.