Summerberry cake

We had our first BBQ this year on Easter Sunday with friends and kids and for dessert I made a simple sheet cake decorated with cream and berries and it turned out delicious!
This cake is so easy to make, only the lining up of the berries took some time. If you don’t want to do this you could simply mix all your berries together and spread them on top of the cream.
Ingredients for the cake:
250g unsalted butter at room temperature
600g sugar (it’s a big cake!)
6 extra-large eggs at room temperature
300ml sour cream at room temperature
1 1/2 teaspoons pure vanilla extract
600g flour
50 g cornstarch
1 tsp. salt
1 tsp. baking soda
For the icing:
250g mascarpone at room temperature
150g cream cheese at room temperature
1 cup icing sugar
1 1/2 teaspoons pure vanilla extract
250g whipped cream
Berries:
2 punnets of blueberries
2 punnets of raspberries
2 punnets of strawberries
1 dash of framboise
2-3 tsp of sugar
squeeze of lemon juice
Heat the oven to Gasmark 5.
Butter and flour a sheet pan. If you want to take your cake out of the sheet pan to serve then line the pan with parchment paper. I just served it straight out of the baking tray.
Sift together the flour, cornstarch, salt, and baking soda in a bowl. Set aside. Cream the butter and sugar in a bowl until light and fluffy. Carefully add the eggs, two at a time, then add the vanilla extract and the sour cream. If you are using a mixer, turn it down to low speed (otherwise you will disappear in a flour dust cloud) and add the flour until just combined.
Pour the mixture into your baking tray and smooth the top with a spatula. Bake in the center of the oven for about 20-30 minutes or until ready. Test with a wooden skewer, if it comes out clean, take the cake out of the oven. My oven has its own mind so when I baked the cake it was in for good 45 minutes.
While your cake cools get started on the berries. Wash your strawberries and half them. Marinate them in some sugar and a dash of framboise and a squeeze of lemon juice. You don’t need to do anything with the other berries.
For the cream I whisked the mascarpone with the cream cheese, added the vanilla extract and the icing sugar and then folded in the whipped cream. Taste if you need more sugar. I needed to add a bit more and used vanilla sugar. I like the crunch in the cream.
Spread all of it on the cake. Then line up the berries on your cake. Add any leftover blueberries and raspberries to the strawberries and serve them with the cake.
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