This showstopping dessert is simple to make as it relies on shop-bought cake mix and custard powder. You can make it parev by using plant milk and non-dairy cream. And once you have the basic recipe you can vary the fruit to suit the season.
Serves: 6 – 8
Prep: 30 minutes
Cook: 30 – 40 minutes (approx)
Ingredients:
1 box yellow cake mix (plus any butter/oil/eggs needed to prepare it)
1 tsp vanilla extract or 1 tsp lemon extract
For the simple syrup:
100g caster sugar
120ml water
For the custard:
570 ml (1 pint) milk/plant milk
35g Bird’s custard powder
45g cornflour
50g caster sugar
300ml double cream or parev cream
6-8 toothpicks
400-500g mixed berries
Mint leaves, for decoration
Icing sugar to decorate
Method:
- Heat oven according to the cake mix instructions. Grease and line a 22cm x 33cm (9” x 13”) baking tin and then follow the packet recipe adding an extra teaspoon of vanilla or lemon to the recipe. Cook according to the pack instructions and then allow to cool.
- While the cake is cooking make the simple syrup by adding 100g caster sugar to 120ml water in a small saucepan over a medium heat. Stir until it comes to a simmer and all the sugar crystals are dissolved. Allow to cool.
- Make the custard according to the instructions on the tin adding the extra 45g of cornflour to make the custard extra thick. Pour the custard into a bowl, cover the surface with clingfilm to stop a skin forming and allow to cool.
- Whip the cream until stiff but not dry.
- Take a sheet of baking parchment and lay it on your work surface, evenly dredge the caster sugar over the sheet and then tip the cake onto it and then cut in half horizontally.
- Gently place one cake layer onto a serving platter or board and sprinkle with a tablespoon or so of simple syrup. You want it moist not soggy.
- Neatly spoon a layer of custard along the middle third of the cake and then pipe a border of whipped cream down each side. Top the custard with the fruit retaining the best berries for the top.
- Very gently add the second slice of sponge. Insert the toothpicks along both sides of the middle of the sponge where the custard is as this will help it to stay neat and not slide around.
- Sprinkle another tablespoon of simple syrup over the sponge and then repeat the custard and cream steps as above. I recommend going lighter with the custard as it will help keep the cake intact.
- Garnish with the best of the berries and a few mint leaves. Dredge with icing sugar through a sieve just before serving.
