Festive Berry Custard Cakes
A delicate vanilla berry cake enriched with festive fruit mince and finished with custard cream, fresh berries, and a graceful dusting of icing sugar.
Serves: 15
Prep time: 45 minutes
Cook time: 35 minutes
Ingredients
300g Caster Sugar
3 eggs
300ml Canola Oil
2 tsp Vanilla Essence
300g Plain Flour
1 tsp Baking Soda
1 tsp Salt
250g Unsweetened Greek Yoghurt
175g Barker's Professional Berry Fruit Mince (for the cake)
500g Barker's Professional Patisserie Créme Custard
300g Barker's Professional Berry Fruit Mince (for decoration)
Fresh Berries (Garnish)
Icing Sugar (to dust)
Method
Cake
- Preheat oven to 160ºC fan bake / 180ºC conventional. Grease a 30cm x 40cm tin (at least 5cm deep) and line with baking paper.
- Place sugar and eggs in a large bowl and beat with an electric mixer until thick and creamy (about 5 minutes). Gradually beat in oil and vanilla.
- Sift flour, baking soda and salt over the top and mix until mostly incorporated. Stir in yoghurt and mix until well combined. Pour into prepared tin.
- Drizzle Barker’s Professional Berry Fruit Mince over the mixture and use a flat bladed knife to swirl in.
- Bake in the centre of the oven for 35 minutes, until golden brown and a skewer inserted in the middle of the cake comes out clean. Leave to cool in tin.
To Decorate
- Remove cooled cake from tin. Use a 6-7cm circular cutter to cut out 15 rounds of cake. Cut each piece of cake in half horizontally.
- Pipe half of the Barker's Professional Patisserie Créme Custard onto the bottom cake layers, then top with Barker's Professional Berry Fruit Mince. Sandwich together with the top cake layers and pipe remaining custard on top. Garnish with berries and dust with icing sugar
TIPS
- Un-assembled cake keeps well for 3 days stored in an airtight container
- Assembled cakes are best refrigerated and consumed on the day of preparation
Enjoy!