Ingredients
225g caster sugar
225g butter
4 eggs
225g self raising flour
1 tbsp vanilla extra
500g double cream
75g strawberry jam
Fresh strawberries, raspberries, blueberries and mint for decoration
Method
1) Preheat the oven to 190 degrees, gas mark 5 and grease two round cake tins
2) Whisk together the butter and sugar until combined and lightened in colour
3) Add in the eggs and whisk
4) Sieve in the flour and vanilla and stir
5) Divide equally into the two cake tins and bake for 20-25 minutes
6) Once cooked, remove from the oven and leave to completely cool
7) Whisk the double cream until it thickens and spread half onto one side of the cake
8) Add the strawberry jam, spread evenly and top with strawberry slices
9) Place the second cake onto the top and place two paper straws in through the centre (this is optional but it keeps the cake from sliding)
10) Add the remaining cream onto the cake and finish with fresh strawberries, raspberries, blueberries and fresh mint
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