( MAKES 20cm cake )
Photo by Tam West
This impressive cake is made from a basic butter cake batter, taken up a notch with layers of cream cheese and mascarpone, berries and caramelised walnuts.
|200 g||Butter, diced|
|200 g||Caster sugar|
|1||Lemon, zested, use the juice in the filling below|
|½||Vanilla pod, seeds scraped out|
|200 g||Self raising flour, sifted|
- Breheat oven to 180C. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, incorporating well after each addition.
- Add the lemon zest and the vanilla seeds, then fold in flour.
- Grease a 20cm springform cake tin and line the base with baking paper. Pour in cake mix and bake for 45 minutes until a skewer inserted into the centre comes out clean.
- Once cold, slice the cake horizontally into three and fill with your favourite fillings. We whipped cream cheese and mascarpone caster sugar and lemon juice until smooth. Then we folded a fresh berry compote into half and crushed walnuts (roasted with honey until caramelised) into the other half. We layered the cake with the fillings, and topped it with berries and icing sugar.