Summer layer cake
Description
For birthdays and special occasion in summertime, this cake always spreads a lot of happiness and joy.
Ingredients
Sponge cake:
Cream:
Fresh fruit:
Instructions
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Bake the sponge cake the day before you want to serve the layer cake, otherwise it is too difficult to cut. Line the bottom of the round cake tin with baking paper and thereafter grease with butter, so it is ready for dough.
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Beat the eggs and sugar together until light and fluffy. Mix flour and baking powder.
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Shift the flour in mixture into the dough and gently fold into the eggs mixture. Pour into the prepared cake tin and bake at 180°C for 25 minutes.
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Check with skewer in the middle if is baked all the way through. Cool down on a wire rack before removing from the baking tin.
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Cut the vanilla pod lengthwise and scrape out the seeds with the tip of a knife and beat the egg yolks with sugar until white and fluffy.
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Whip the double cream until very stiff, then fold it into the egg yolk mixture.
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Rinse the strawberries, remove the green top, and cut them into four pieces. Take half of the red currant, remove the stalk, and rinse them.
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Cut the sponge cake into 3 layers with a big bread knife.
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Take a big round serving dish for the layer cake and place the first layer of the sponge cake, spread out 1/3 of the cream and then 1/3 of berries. Then another layer of the sponge cake, cream again, berries and then the last layer of the sponge cake. Spread the last of the cream and decorate with the rest of berries and the red currant still on stalk.
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Leave for 30 minutes before serving. Be careful when carrying the cake to the table, and it is a real challenge to cut into pieces, so have the plates ready.