Summer Berries Cake

Vegetarian

Nut Free

Serves 10-12 people

40mins Prep

25-30mins Cook

Switch it up from the usual pavlova, and impress your guests with this festive Summer Berries Cake.

Baking,

Celebration,

Desserts,

Entertaining

Preheat oven to 160ºC fan bake / 180ºC conventional. Grease 3 x 20cm round cake tins 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.
Divide mixture evenly between prepared tins. Drizzle two tablespoons of Barker’s Sundae Strawberry Sauce over each cake and use a skewer to swirl in.
Bake in the centre of the oven for 25-30 minutes, until golden brown and a skewer inserted in the middle of the cakes comes out clean. Leave to cool for at least 10 minutes before carefully turning cakes out onto a wire rack to cool completely.

Using an electric beater, beat cream cheese until smooth. Beat in icing sugar.
Add 1/2 cup cream and beat until well combined. Add remaining cream and vanilla and continue to beat until icing reaches a thick, spreadable consistency (similar to whipped cream).

Place one of the cake layers on a serving plate or cake stand. Spread with a thick layer of icing. Drizzle with 1/3 cup Barker’s Rhubarb, Raspberry & Strawberry Compote and top with a quarter of the berries.
Add a second cake layer on top and add the same quantities of icing, compote and berries.
Top with the final cake layer, more icing, compote and the remaining berries. Refrigerate until ready to serve.
Can be served with extra berries and any remaining icing.

Cake can be assembled a couple of hours in advance and refrigerated until ready to serve.
Plain flour can be swapped for gluten-free flour if preferred.