Name: Festive berry cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 4.00 eggs large; 250.00 g castor sugar; 280.00 g flour cake; 15.00 ml Baking powder; 250.00 ml milk full cream; 100.00 g butter; 500.00 ml milk full cream; 10.00 ml vanilla essence; 6.00 eggs large, yolk only; 100.00 g castor sugar; 80.00 ml flour cake; 250.00 g strawberries; 250.00 g mixed berries fresh

Recipe Disclaimer

Tap for method

Ingredients (13)

HOT MILK SPONGE CAKE

4.00	eggs — large
250.00 g	castor sugar
280.00 g	flour — cake
15.00 ml	Baking powder
250.00 ml	milk — full cream
100.00 g	butter

FILLING

500.00 ml	milk — full cream
10.00 ml	vanilla — essence
6.00	eggs — large, yolk only
100.00 g	castor sugar
80.00 ml	flour — cake
250.00 g	strawberries
250.00 g	mixed berries — fresh

Tap for ingredients

Method:

CAKE: Beat the eggs and sugar together until creamy and light. Fold the flour and baking powder into the egg mixture. Heat the milk and butter in a small saucepan until just beginning to simmer. Remove from the heat and stir into the cake mixture. Spoon into 2 greased 20 cm cake tins and bake in preheated oven for 25-30 minutes. FILLING: While the cake is baking, prepare the filling. Heat the milk in a saucepan until beginning to boil. Add the vanilla essence. Meanwhile, whisk the egg yolks and sugar together, then whisk in the flour. Add the hot milk gradually, whisking constantly to prevent lumps. Return to the heat and bring to the boil, whisking constantly. Reduce the heat to simmer and continue to cook, whisking for a further 2 minutes. Stir in the vanilla essence and set aside to cool. TO ASSEMBLE: Slice each cooled cake layer in half. Spread a layer with quarter of the filling and a quarter of the berries. Repeat with remaining layers arranging the berries attractively on the top layer of the cake.