Berries & Cream

Prep

10 mins

Cook Time

1 hr

Serves

1-8

Ingredients

6 eggs (at room temperature)

1 cup granulated sugar

1 teaspoon vanilla

1 cup cake & flour pastry

1/2 teaspoon baking powder

1/3 cup butter, melted & cooled until lukewarm

2 cups whipping cream

2 tablespoons granulated sugar

1/2 teaspoon vanilla

1 cup strawberries, sliced

1/2 cup blueberries

1/2 cup raspberries

whole strawberries, blueberries, raspberries chocolate-dipped strawberries

1 oz. Melted semi-sweet chocolate, if desired

Instructions

Step 1

Grease small individual cake pans. Line with waxed paper and grease again.

Step 2

Add eggs in large mixing bowl and beat until foamy; gradually beat in sugar. Beat at high speed for 8 to 10 minutes or until thick, pale yellow and tripled in volume. Beat in vanilla. Sift together flour and baking powder; lightly fold in batter. Fold in butter. Pour into prepared pans.

Step 3

Bake in 325°F oven for 25 to 30 minutes or until cake springs back when lightly touched in centre. Turn cakes out into rack; remove paper and let cool.

Step 4

Whip cream; beat in sugar and vanilla. Set 1 cup aside. Fold berries (raspberries, blueberries, strawberries) into remaining cream.

Step 5

Assemble cake, spreading the filling underneath and over layer. Top cake with remaining cream. Decorate with berries. Drizzle with melted chocolate if desired.

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