Berry Drenched Vanilla Butter Cream Cake

Ingredients

CAKE:
· 170g Lewis Road Creamery Premium Unsalted Butter (softened)
· 340g granulated sugar
· 1 tablespoon vanilla extract
· ½ tablespoon vanilla paste
· 5 egg whites
· 120g sour cream (at room temperature)
· 280g plain flour
· 4 tablespoons cornflour
· ½ teaspoon baking soda
· 2 teaspoons baking powder
· ½ teaspoon salt
· 240ml Lewis Road Creamery Homogenised Jersey Milk (at room temperature)

ICING:
· 500g Lewis Road Creamery Premium Unsalted Butter (softened)
· 420g icing sugar
· 2 teaspoons vanilla extract
· 1 teaspoon salt
· 20mls Lewis Road Creamery Organic Single Cream (Note: Use cream straight from the fridge – best results if it is very cold).

RASPBERRY COULIS:
· 360g frozen raspberries
· 70g granulated sugar
· 3 teaspoons lemon juice
· 2 tablespoons cornflour
· 2-3 tablespoons water
· 1 teaspoon vanilla extract

DECORATION:
· Chilled cake layers
· Icing
· Raspberry coulis
· Fresh berries

Method

• 1

  FOR CAKE - Preheat your oven to fanbake 160°C and grease three 20cm round cake tins.

• 2

  In a stand mixer, cream the butter, sugar, vanilla extract and vanilla paste until light and fluffy.

• 3

  Add the egg whites and beat for 4 minutes or until well combined and fluffy.

• 4

  Add the sour cream and mix until combined.

• 5

  Scrape down the side of your bowl to ensure everything is well combined.

• 6

  Whisk the flour, corn flour, baking soda, baking powder and salt together.

• 7

  Add dry ingredients to the butter mixture and stir until just combined – it’s recommended to do this by hand rather than use the mixer as it’s easy to over mix.

• 8

  Add the milk and stir until just combined – make sure to scrape down to the bottom of the bowl and don’t over mix.

• 9

  Divide evenly between the three pans.

• 10

  Bake for 20-25 minutes or until a knife inserted in the middle of the cake comes out clean.

• 11

  Remove from the tins an allow to completely cool before beginning to decorate.

• 12

  FOR ICING - In a stand mixer, beat the butter on high speed until light and fluffy.

• 13

  While the mixer is running on a low speed, add the icing sugar a few tablespoons at a time.

• 14

  Add the vanilla, salt and cream and beat to combine – at this stage you can add food colouring if you want to make a coloured icing. Whip for two minutes on high.

• 15

  FOR RASPBERRY COULIS - Heat the frozen raspberries, sugar and lemon juice in a small pot – bring to a boil.

• 16

  Mix the cornflour, vanilla and water to make a slurry.

• 17

  Remove pot from the heat and add the cornflour slurry.

• 18

  Add pot back to the heat and allow to thicken whilst stirring continuously.

• 19

  Once thickened, remove from the heat and allow to cool completely before use.

• 20

  FOR DECORATION - Place your first cake layer on a cake board or stand. (Note: To stop cake from slipping around, you can put a little bit of icing down below the first layer).

• 21

  Use about a third of the icing and spread evenly across the cake.

• 22

  Press in your berries or whatever other add in you like. Smooth your icing layer to create an even level and spread on a layer of raspberry coulis. Place your next cake layer on.

• 23

  Repeat with steps 2 -3 with your next cake layer.

• 24

  Use the rest of your icing to completely coat the cake. Using an icing scraper, smooth the sides and the top if the cake.

• 25

  Decorate the top of the cake with fresh berries and raspberry coulis.