This beautiful berries and cream cake received so many compliments from my family and friends! People exclaimed that the cake was “better than the bakery!” With a simple and elegant design, this four-layered cake is sure to impress others.
Why is this recipe healthy?
This cake is made with a sponge cake and whipped cream, which makes it relatively lighter and lower in sugar compared to typical grocery store cakes. The fruit adds the great addition of fiber and vitamins, both of which help with digestion and other metabolic processes. I believe that cakes should always be enjoyed, rather than eaten in guilt. Whether or not it’s a special occasion, enjoy making and eating this delightful recipe.
Berries and Cream Cake
This Berries and Cream Cake is light, airy, and delicious! There are four layers of sponge cake, layered with chantilly cream and fresh berries. Choose your favorite berries and flowers to make this cake your own.
Ingredients
Sponge Layers
- 6 eggs
- 1 cup cake flour 120 g
- pinch salt
- 1/3 cup granulated sugar 72 g
- 1 tsp vanilla extract
Chantilly Cream
- 1 pint heavy cream 480 g
- 1/4 cup powdered sugar 25 g
- 1 tsp vanilla extract
Toppings
- 3 cups berries fresh or compote
- squeeze lemon juice optional
- 1/4 cup maple syrup optional
- flowers
Instructions
Sponge Cake
- Preheat the oven to 350º F. Prepare two 8-inch baking pans by lightly buttering the sides and bottom. Line the bottoms with parchment paper.
- Separate the eggs. Place the egg whites in a large mixing bowl and the egg yolks in a smaller mixing bowl. Set aside.
- Sift together the flour and salt into a separate bowl. Set aside.
- Beat the egg whites with a stand or handheld electric mixer until soft peaks form. Add 1/4 cup of the sugar and beat until stiff peaks form. Meringue should be glossy.
- To the bowl with egg yolks, add the remaining sugar and vanilla extract. Beat using the electric mixer until the mixture is pale yellow and has a ribbon consistency.
- Gently fold 1/3 of the whipped egg whites into the egg yolks. Pour the egg yolk mixture into the egg whites and fold until the mixture is homogenous.
- Incorporate the flour mixture in two batches. Fold gently until no streaks of dry ingredients remain.
- Pour the batter into the two prepared cake pans evenly. Smooth out the surface using a rubber spatula.
- Bake the cakes in the preheated oven for 25 to 30 minutes, or until a skewer comes out clean when inserted. Remove the cakes from the oven and let them cool on a cooling rack with the pans upside down to prevent shrinkage.
- When the cakes have cooled, cut each one in half horizontally using a serrated knife. You should now have 4 cake layers. Wrap the sponge layers in plastic wrap and store in refrigerator until ready to assemble.
Chantilly Cream
- Pour the heavy cream into a large mixing bowl. Beat with an electric mixer until the cream thickens slightly.
- Add the powdered sugar and vanilla extract. Continue beating until stiff peaks form.
Preparing the Berries
- If using fresh fruits, wash the berries and cut if necessary.
- If making fruit compote, place the berries in a saucepan with a squeeze of lemon juice and maple syrup. Cook, stirring occasionally, on medium-low heat until the mixture is like jam. Remove the filling from the heat and let it cool in the refrigerator.
Assembly
- Place one layer of vanilla sponge on a cake stand or plate. Add a dollop of whipped cream and spread so that it covers the cake generously.
- Arrange the berries or spread the berry compote on the whipped cream. Spread a border of whipped cream on the edge of the cake layer if using compote to prevent leakage.
- Place another cake layer on top. Repeat the layering process with cream and berries until there are 4 layers of sponge cake and 3 layers of filling.
- Spread the remaining whipped cream around the sides and top of the cake. I used extra compote to create a painted look.
- Arrange flowers and/or on the top of the cake as desired. Store the cake in the refrigerator until ready to serve.
Notes
- It is not necessary to wash the mixer after beating the egg whites before beating the egg yolks. Be sure not to beat the egg yolks first, as the fat from egg yolks can prevent the egg whites from whipping properly.
- Cut the cakes gently! They are delicate and easy to break (speaking from experience)
- If the fruit compote is too liquidy, add 1 tsp of cornstarch to thicken the filling.
- This cake recipe is very basic and can be customized to your desires. Feel free to experiment with colors and flavors. 🙂
