Summer Fruits Layer Cake

Introduction & method

Summer is upon us and those delicious soft fruits - strawberries, raspberries, blackberries, blueberries, redcurrants - are abundant. I didn't want to make a super-rich cream cake (actually, I did, but, y'know klestorol), so the creamy bit is mascarpone and yoghurt. Neighbours confirm this cake is seriously delicious.

Prep

Use whatever soft fruits you like - strawberries, raspberries, blackberries, blueberries, redcurrants etc. Make sure none of them have stones or pips in them. Give them all a good rinse. Hull the strawberries and slice them in half. Remove the zest and juice from the lemon.
The butter should be at room temperature. Cut it into small chunks so it's easier to work with.
You'll need two 23cm (9inch) diameter cake tins with removable bottoms. Butter the inside of the tins. If you only have one tin you'll need to bake the two cakes separately.

Make the batter

Cream the butter and sugar together using a stand mixer or by hand. Mix in the lemon zest and almond extract. In a separate bowl, combine the eggs and the yoghurt. Set the mixer on low speed and add the flour and ground almonds to the butter and sugar mix, then mix in the yoghurt and eggs. Mix for 2-3 minutes until you have a smooth batter. Every now and again use a wooden spoon to push the mixture away from the sides and bottom of the mixer bowl. Pour half of the batter into the prepared tins and smooth the tops with a palette knife.

Bake the cakes

Heat your oven to 160° Celsius (320° Fahrenheit) for a fan/convection/airfryer oven, or 180° Celsius (356° Fahrenheit) for a conventional one, or gas 4. Place the cakes in the centre of the oven and bake for 40 minutes. Test for doneness by sticking a wooden skewer into the centre of each cake. If it comes out clean and dry, the cake is done. Let the cakes cool a little then remove from the tins and place on a wire rack to cool completely.

Make the mascarpone cream

Mix together the yoghurt and the mascarpone. Add the lemon juice and sugar. Keep on mixing for a few minutes until you have a fairly firm cream.

Assemble the layer cake

Place one of the sponges on a cake board or plate. Spread one third of the cream over the top, reaching right to the edges. Construct a parapet around the edge by alternating a strawberry, a blackberry and a raspberry (or whatever combination of fruits you have). Randomly fill the interior with fruit - don't use more than half the total amount, you'll need it for the topping.Turn the second sponge over and lightly coat it with more cream then turn the sponge the right way up and place it on top of the first sponge and its fruit. Spread the top with the remaining cream and decorate with the remaining fruit in any pattern you like. I chose a ring of strawbs round the edge, then a ring of blackberries inside that and then the rest of the fruit in a heap in the middle. Sift a bit of caster sugar over the fruit if you like - it takes the sour edge off. You'll probably need to use a knife and fork to eat this.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Summer Fruits Layer Cake on YouTube.

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Ingredients & Info

CAKE BATTER

325 grams unsalted butter

425 grams caster sugar

375 grams self-raising flour

225 grams ground almond

1 tsp almond extract

zest of half a lemon

250 ml plain yoghurt

5 s medium egg
FILLING/TOPPING

200 grams mascarpone

200 ml Greek yoghurt

750 grams berries (straw-, rasp-, black- etc)

4 tbsp caster sugar

juice of 1 lemon

Serves 6 -8
Prep time: 20 minutes.
Cooling time: 30 minutes.
Cooking time: 40 minutes.
Total time: 1 hour 30 minutes.

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