Experience the vibrant tastes of summer with this Red Berry Summer Cake, a delicious treat that combines the tangy sweetness of fresh raspberries and cherries with the richness of a homemade cream filling. This cake features a soft, airy sponge infused with lemon zest and vanilla, creating a perfect balance of flavors that complement the freshness of the berries. Topped with slivered almonds and coconut, each slice is not only visually stunning but also a delight to the palate.
Why You’ll Love This
This cake is a celebration of summer fruits, making it an ideal dessert for warm weather. The combination of light sponge, creamy filling, and juicy berries offers a refreshing taste that’s both satisfying and not overly sweet. Its ease of preparation and delightful flavor profile makes it a hit at gatherings, ensuring it disappears the day it’s made!
Perfect Occasion
Perfect for summer picnics, family gatherings, or any festive occasion where a light yet decadent dessert is desired. It’s also great for afternoon tea or as a special treat to enjoy after a meal on a warm evening.
Decoration Tips
Garnish the cake with additional fresh berries and a sprinkle of powdered sugar for a more elegant presentation. You can also drizzle some melted chocolate over the top for extra indulgence. The contrast of the red berries against the white coconut flakes not only adds to the flavor but also makes this cake a visual treat.
Ingredients:
- For the Cake:
- 3 eggs, room temperature
- 1 cup minus a finger sugar
- 1 cup minus a finger milk, room temperature
- 1 cup liquid cream, room temperature
- Zest of 1 lemon
- 1 packet vanilla
- 1 packet baking powder
- 2.5 cups flour
- For the Cream:
- 2 cups milk
- 1/4 cup sugar
- 2 tablespoons flour
- 1 tablespoon starch
- 1 egg yolk
- 1 packet vanilla
- Toppings:
- 125g fresh raspberries
- 250g fresh cherries
- A handful of slivered almonds
- A handful of coconut flakes
Method:
- Prepare the Cream:
- In a saucepan, combine milk, sugar, flour, starch, egg yolk, and vanilla. Whisk continuously over medium heat until the mixture thickens and starts to bubble. Remove from heat, cover with plastic wrap directly on the surface, and let cool.
- Make the Cake:
- In a mixing bowl, whip the eggs and sugar until fluffy. Gradually add the milk, cream, lemon zest, and vanilla, mixing at a low speed.
- Sift in the flour and baking powder, then mix until just combined.
- Pour the batter into a greased cake mold or a wide baking dish.
- Assemble and Bake:
- Once the cream has cooled, pipe it evenly over the cake batter.
- Arrange the raspberries and cherries on top, and sprinkle with slivered almonds and coconut flakes.
- Bake in a preheated oven at 170°C (338°F) for about 35 minutes, or until the cake tests done.
- Finishing Touches:
- Let the cake cool completely. Optionally, sprinkle more coconut flakes before serving.
Enjoy this delightful Red Berry Summer Cake, where each bite is packed with the freshness of summer fruits and the comforting sweetness of homemade cream. A guaranteed crowd-pleaser that’s as fun to make as it is to eat!
