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Mixed Berries Cake
Kathrine Kwa
If you're a bit bore of chocolate cakes, here's a simple but delicious berry-based version that is reminiscent of black forest but minus all the decadent cocoa.
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Prep Time
30
mins
Cook Time
1
hr
Course
Dessert
Cuisine
Asian, Western
Servings
8
Equipment
Stand mixer or hand mixer
Oven
Ingredients
1x
2x
3x
4
egg yolks
40
g
caster sugar
80
ml
milk
120
g
plain flour
4
egg whites
80
g
caster sugar
Filling
300
g
mixed berries
80
g
caster sugar
60
ml
water
1
tbsp
lemon juice
2
tsp
corn flour
1
tbsp
water
1
tsp
gelatin powder
2
tbsp
water
300
g
non-dairy whipping cream
Instructions
Separate eggs into whites and yolks.
Whisk yolks with sugar, oil and milk.
Sift in the flour and whisk to combine. Set aside for now.
Whisk egg whites with the sugar a bit at a time until stiff peaks form.
Mix 1/3 of the meringue into the batter and hand whisk until fluffy.
Fold in the rest of the meringue until well incorporated.
Pour into a greased 8 inch round cake tin.
Tap bottom onto work surface to release air bubbles
Bake in a preheated oven at 140°C for 50 minutes. Continue baking at 160°C for an additional 10 minutes.
Allow cake to cool before slicing into 3 equal slices.
Filling
Combine frozen mixed berries with water and sugar in a saucepan. Simmer for 15 to 20 minutes until tender.
Mix corn flour with water and stir to combine.
Add the lemon juice and corn flour/water mixture, and continue stirring until thickened. Set aside to cool.
Assembly
Whip cream with sugar until soft peaks form.
Assemble cake by alternating whipped and berry filling between each slice. Stack each layer on top the other.
Cover entire cake with remaining whipped cream and decorate with piping bag.
Mix remainder of berry filling with gelatin to thicken. Pour on top of cake and allow to set.
Decorate with slice strawberries and serve.
Keyword
Baking, Family, Kids, Toddler
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