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Summer berry layer cake
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Impress with a stunning triple berry cake.
Ingredients:
  • 400g frozen mixed berries, or forest fruits, thawed, plus extra mixed fresh berries to serve
  • 500ml thickened cream
  • 5 gold-strength gelatine leaves (see note)
  • 2 eggs, separated
  • 160g caster sugar
  • 3 large round sponge cake bases (see note)
  • 40.00 ml kirsch
  • Icing sugar, to dust
Instructions:
  • Blend the berries until smooth, then strain the mixture through a sieve into a jug, discarding the solids. Measure out 300ml of the puree and combine it with 300ml of cream in a pan. Heat over medium-low heat until almost boiling, then remove from heat.
  • Soak gelatine leaves in cold water for 5 minutes to soften.
  • In a bowl, vigorously whisk together egg yolks and 40g caster sugar until the mixture becomes thick and pale. Slowly incorporate the warm berry mixture. Transfer back to a clean pan over low heat and gently cook, stirring, for 2-3 minutes until it slightly thickens. Squeeze out any extra liquid from the gelatine, then add it to the mixture, stirring until completely dissolved. Strain the mixture through a sieve into a bowl set over ice, stirring occasionally until it cools down entirely.
  • Beat the remaining 200ml cream until stiff peaks form. Gently fold it into the cooled berry mixture in two batches. In a pan over low heat, dissolve the remaining 120g sugar in 1/4 cup (60ml) water. Let it cook for 2 minutes until slightly reduced without stirring. In a clean bowl, use electric beaters to whisk the egg whites until soft peaks form. Gradually add the hot sugar syrup while whisking constantly for 5 minutes until the mixture thickens. Fold half of the egg white mixture into the berry mixture, then gently fold in the rest.
  • Trim the sponges to fit snugly in the base of a 23cm springform cake pan. Grease and line the pan with baking paper. Place one sponge in the pan base and drizzle with 1 tablespoon of kirsch. Spread half of the berry mixture over the sponge, then add the second sponge on top. Drizzle with the remaining 1 tablespoon of kirsch, spread the rest of the berry mixture, and top with the third sponge. Chill covered with plastic wrap for at least 4 hours or overnight.
  • Transfer to a serving plate and sprinkle liberally with powdered sugar. Heat a metal skewer over a flame for 1 minute until extremely hot, then create a criss-cross pattern on the cake, reheating the skewer as needed. Finish by topping with additional fresh berries before serving.

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