380g 2-layer unfilled chocolate sponge cake
500ml thickened cream
2 Tbsp icing sugar mixture
2 tsp vanilla bean paste
3 cup fresh raspberries and strawberries
Dark chocolate shavings
Berry sauce, to serve
Buy a 380g 2-layer unfilled chocolate sponge cake. Using a large serrated knife, cut cake in half horizontally. Set aside 3 layers (keep remaining 1 for another use).
Using electric hand beater, whip thickened cream, icing sugar mixture and vanilla bean paste until soft peaks form.
Put 1 sponge layer on cake stand. Spoon 1/3 of the cream mixture on top then scatter with 1 cup fresh raspberries and quartered strawberries.
Top with another sponge layer and repeat with cream mixture and another 1 cup berries, then again with third sponge, topping with remaining cream and another 1 cup berries, piling high.
Drizzle with berry sauce, scatter over dark chocolate shavings, dust with extra icing sugar and serve immediately.
Use a store-bought berry sauce or, to make your own, put 1 cup thawed frozen raspberries and 2 Tbsp pure icing sugar in a bowl. Mash with a fork until very pulpy. Serve as is or strain through a fine sieve before drizzling over cake.
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