Crowning glory
A layered celebration cake will always attract attention and bring a festive feel to any table. Don’t forget to bring a cake slice.
Summer berry cake with rose geranium cream
To get ahead, the un-iced sponges can be frozen for up to a month. Cool completely and wrap well before freezing, then defrost at room temperature before filling.
SERVES 12 15 PREP 40 mins plus cooling COOK 35 mins EASY V ❄ un-iced sponges
325g butter, at room temperature, plus extra for the tins
425g caster sugar
2 tsp almond extract
½ lemon, inely zested
250g natural yogurt
4 eggs, at room temperature 375g self-raising lour
225g ground almonds
For the illing and to decorate
200g mascarpone
300ml double cream
1 tbsp lemon juice icing sugar to taste, plus extra for dusting
1 2 tsp rose geranium water or rosewater, to taste (see tip, right) 800g mixed seasonal berries caster sugar, for dusting rose geranium lowers or other edible lowers (optional)
1 Heat the oven to 180C/160C fan/ gas 4. Butter three 23cm cake tins and line with baking parchment. Beat the butter and sugar in a stand mixer until light and fluy. Add the almond extract and lemon zest, then whisk the yogurt with the eggs in a jug. With the mixer on low, add in the flour, almonds and 1/2 tsp salt, alternating with the yogurt mixture.
2 Divide between the tins and bake for 35-40 mins, or until a skewer inserted in the middle comes out clean. Cool in the tins for 5 mins, then turn out onto a wire rack. Peel away the parchment and leave to cool completely.
3 Beat the mascarpone to loosen. Whip the cream until fluy, then combine with the mascarpone and lemon juice. Mix in the icing sugar and rose geranium water to taste.
4 Toss the berries with caster sugar to frost them. Top one sponge with half the cream, half the fruit, then the next sponge. Add on the last sponge, sift over icing sugar and decorate with edible flowers.
PER SERVING 694 kcals • fat 45g • saturates 23g •
carbs 58g • sugars 39g • ibre 3g • protein 11g •
salt 0.9g