Friday, May 11, 2012

easy and delicious! nice for summer....
(photo: frances janish)

cream and berry cake, food styling paul lowe

serves 10
6 eggs
3/4 cups sugar
5 tablespoons butter, melted
1 1/4 cups plain flour, sifted
1/2 teaspoon baking powder
2 cups heavy cream
1 tablespoon sugar
4 cups mixed berries, blueberries, raspberries and/or strawberries cut in half

preheat oven to 350ºF.
beat eggs and sugar until light and creamy.
add the butter and stir well.
add flour and baking powder and beat until the batter comes together.
aour into two greased 9-inch cake pans.
bake for about 25 minutes or until they are set and golden.
cool on a wire rack.
whip cream and sugar until they become a soft whipped cream.
place one layer on a stand and spread with half of the whipped cream mixture.
add half the berries and on top, add another layer of cake.
spread with the rest of the cream and add the rest of the berries.
leave the cake in the fridge for at least one hour before serving.

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