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Summer berry layer cake

  • 8 Servings
  • Advanced


  • 400g frozen mixed berries, or forest fruits, thawed, plus extra mixed fresh berries to serve
  • 2 cups (500ml) thickened cream
  • 5 gold-strength gelatine leaves (see note)
  • 2 eggs, separated
  • 160g caster sugar
  • 3 large round sponge cake bases (see note)
  • 2 tablespoons kirsch
  • Icing sugar, to dust


  • 1
    Puree berries in a blender or food processor, then strain through a sieve into a jug (discard solids). Measure out 300ml puree and place in a pan with 300ml cream over medium-low heat and bring almost to the boil. Set aside.
  • 2
    Meanwhile, soak gelatine leaves in a small bowl of cold water for 5 minutes.
  • 3
    Whisk egg yolks and 40g caster sugar in a bowl until thick and pale, then gradually whisk in the warm berry mixture. Return to a clean pan over low heat and cook, stirring, for 2-3 minutes until slightly thickened. Squeeze excess liquid from the gelatine, then add to mixture, stirring until gelatine dissolves. Strain through a sieve into a bowl placed over ice, stirring occasionally, until cooled completely.
  • 4
    Whisk remaining 200ml cream to stiff peaks, then, in 2 batches, fold into cooled berry mixture. Combine remaining 120g sugar and 1/4 cup (60ml) water in a pan over low heat, stirring until sugar dissolves. Cook, without stirring, for 2 minutes or until slightly reduced. Using electric beaters, whisk eggwhites in a clean bowl to soft peaks, then gradually add hot sugar syrup, whisking constantly, for 5 minutes or until the mixture is thick. Fold half the eggwhite mixture into berry mixture to loosen, then fold in remainder.
  • 5
    Using the base of a 23cm springform cake pan as a guide, trim sponges to ft pan snugly. Lightly grease and line base and sides of the pan with baking paper. Place 1 sponge in base and drizzle with 1 tbs kirsch. Spread over half the berry mixture, then place second sponge on top. Drizzle with remaining 1 tbs kirsch, spread over remaining berry mixture, then top with third sponge. Cover with plastic wrap and chill for 4 hours or overnight.
  • 6
    Place on a serving plate and generously dust with icing sugar. Heat a metal skewer over a fame for 1 minute until very hot, then scorch the cake in a criss-cross pattern, reheating skewer as necessary. Pile extra fresh berries on top to serve.

Source: taste.com.au


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