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Sandwich Cake Stack with Berries

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Sandwich Cake Stack with Berries
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
434
calories
Calories
0
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Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie434 kcal(21 %)
Protein5.15 g(5 %)
Fat31.43 g(27 %)
Carbohydrates33.97 g(23 %)
Sugar added17.99 g(72 %)
Roughage1.36 g(5 %)
Vitamin A349.54 mg(43,693 %)
Vitamin D1.31 μg(7 %)
Vitamin E2.67 mg(22 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.25 mg(23 %)
Niacin1.92 mg(16 %)
Vitamin B₆0.04 mg(3 %)
Folate53.68 μg(18 %)
Pantothenic acid0.36 mg(6 %)
Biotin1.21 μg(3 %)
Vitamin B₁₂0.51 μg(17 %)
Vitamin C14.85 mg(16 %)
Potassium113.04 mg(3 %)
Calcium90.66 mg(9 %)
Magnesium11.87 mg(4 %)
Iron0.96 mg(6 %)
Iodine27.62 μg(14 %)
Zinc0.3 mg(4 %)
Saturated fatty acids19.14 g
Cholesterol144.24 mg
Author of this recipe:

Ingredients

for
1
For the cake
1 cup
1 cup
superfine caster sugar
4
1 ½ cups
For the filling and decoration
2 cups
cream (38% fat)
2 tablespoons
1 ½ cups
1 ½ cups

Preparation steps

1.
For the cake: heat the oven to 190°C (170° fan) 375°F gas 5. Grease 2 x 20cm|8" loose-based cake tins and line the bases with non-stick baking paper.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy.
3.
Add the eggs, one at a time, beating well to combine. Add the flour and mix well.
4.
Spoon into the tins and bake for 20-25 minutes until golden and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
5.
For the filling and decoration: whisk the cream and icing sugar until thick.
6.
Halve some of the strawberries.
7.
Cut the cakes horizontally in two. Spread about 1/4 of the cream over one cake half and top with 1/4 of the berries. Place another cake half on top. Spread with more cream and 1/4 of the berries. Repeat the layers once more
8.
Place the final cake half on top and spread with the remaining cream. Top with the remaining berries.