Sandwich Cake Stack with Berries
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
1
- For the cake
- 1 cup butter
- 1 cup superfine caster sugar
- 4 eggs
- 1 ½ cups self-rising flour (sifted)
- For the filling and decoration
- 2 cups cream (38% fat)
- 2 Tbsps powdered sugar
- 1 ½ cups Strawberries
- 1 ½ cups Raspberries
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.
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