Cream Cake with Berries (vegetarian)
A delicious cake with seductive layers! Replace any mention of "EAT SMARTER" or "eatsmarter" with "Spoonsparrow" in the description. If the name contains "EAT SMARTER", or smart remove it without changing the meaning.
Ingredients
- 8 eggs
- 200 g sugar
- 1 pinch salt
- 250 g flour
- 50 g cornstarch
- 150 g blackberries
- 250 g strawberries
- 100 g blueberries
- 100 g raspberries
- 400 ml cold whipping cream
- 1 tbsp powdered sugar
- 1 Tbsp vanilla sugar
Instructions
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1.
Preheat the oven to 175°C fan-forced. Line the bottom of two springform pans with parchment paper for the batter.
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2.
Separate the eggs. Whisk the yolks with half the sugar until pale and frothy. Beat the whites with salt until stiff peaks form, letting in the remaining sugar as you go. Fold the egg white into the yolk mixture. Sift together flour and cornstarch, then gently fold into the batter. Pour the batter into the pans and bake for about 20 minutes (check with a toothpick). Cool, remove from the pans, and cut each sponge in half to create four layers.
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3.
Wash the blackberries, strawberries, blueberries, and raspberries carefully, drain them in a sieve, and remove any stems if necessary. Whip the cream until stiff, then fold in powdered and vanilla sugar towards the end. Spread a little cream on one sponge layer, top with mixed berries, add another spread of cream, and place the next sponge layer. Repeat with cream and berries for the third layer, then finish with the last sponge, spreading remaining cream on top and decorating with any leftover berries. Serve immediately.
