that's life (Australia)
VANILLA BERRY BLISS TRIFLE CAKE
SERVES 10 12
PREP AND COOK:
1 HOUR, 40 MINS
250g butter, softened
1½ cups caster sugar
2 tsps vanilla bean paste 4 eggs, at room temperature 3 cups self-raising flour 1½ cups buttermilk
Fresh blueberries, raspberries
and blackberries, to decorate BERRY SAUCE
¼ cup caster sugar
400g frozen mixed berries
1 tblsp sweet sherry FROSTING
500g cream cheese, chopped,
at room temperature
1½ cups icing sugar mixture ½ cup thickened cream,
whipped 1 cup French vanilla double
1 Grease two x 20cm round cake pans. Line bases and sides with baking paper, extending paper 2cm above pan edges.
2 Beat butter, sugar and vanilla in a large bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Stir in sifted flour with buttermilk, in two batches, until combined. Divide between prepared pans. Smooth over. 3 Cook in a moderately slow oven (160°C) for about 40 minutes, or until a skewer inserted into the centre comes out clean.
Remove. Stand in pans for 15 minutes. Turn out onto wire racks to cool.
4 To make berry sauce, place sugar with 2 tblsps water in a medium saucepan over a low heat. Stir until sugar is dissolved. Add berries. Bring to a boil. Gently boil for about 7 to 8 minutes, or until slightly thickened and reduced to 1⅓ cups. Transfer to a heatproof jug and stir in sherry. Refrigerate, covered, until cold.
5 To make frosting, beat cream cheese in same clean bowl of an electric mixer until smooth. Gradually beat in sugar, ½ cup at a time, until combined. Fold in whipped cream and custard. 6 Set aside ½ cup of the berry sauce to serve.
7 To assemble, trim tops of cakes to sit flat. Cut each cake in half horizontally. Place one layer on a serving plate. Spread over ⅓ cup berry sauce, then ¾ cup frosting. Repeat layering with remaining cakes, sauce and frosting, finish with a cake layer.
8 Spread remaining frosting over top and around side. Refrigerate for at least 2 hours, or up to 6 hours, before serving.
9 When ready to serve, spoon over the ½ cup berry sauce and decorate with fresh berries.