To liven up this rather rainy Spring, here is a delicious cake recipe with lots of red berries. I love this recipe that immediately gives a festive dimension to a springtime lunch. This cake is very easy to make and you can decorate it according to your desire : berries, leaves, edible flowers, with or without frosting … In short, it’s up to you! It will be perfect for a birthday party or any family or friends gathering.
Preparation time : 15 minutes
Baking time : 40 minutes à 170°C.
Ingredients (Serving 12)
For the cake :
- 350 unsalted butter at room temperature
- 350 g caster sugar
- 6 eggs
- 1 teaspoon vanilla extract
- 40g baking powder
- 280 ml single cream
- 250 fresh berries (raspberries and blueberries), plus extra to decorate
- A 25 cm round tin
- Greaseproof paper
For the frosting :
- 300g icing sugar
- 50 g butter at room temperature
- 125 g cream cheese. Cold.
Preheat the ovent to 170°C. Cream butter and sugar until light and fluffy. Add the eggs one at a time, mixing well. Beat in the vanilla extract, flour and baking powder until well mixed. Add the cream and mix well until everything is combined and the mixture is light and fluffy.
Flour the blueberries and the raspberries and stir them in by hand until evenly dispersed.
Put some greaseproof paper in the round tin and pour the mixture in. Bake for 40 minutes. Leave the cake to cool in the mould before turning it out onto a wiring cooling rack to cool completely.
In the meantime, prepare the frosting. Mix together the icing sugar and the butter. When its creamy, add the cream cheese. Beat until the cream is light and fluffy. Then the cake has cooled down, decorate the cake with the cream. You can add berries, flowers or leaves to give a Spring twist to your cake.
Next Monday, we’ll meet an extraordinary mum who cooks, travels and make the most beautiful photos…
Have a wonderful weekend,