Fruit Cream Cake with Wild Berries

courses
dessert
method
up to 15 minutes
difficulty
average
cooking
25 minutes
ingredients
For a 20 cm cake tin
  • 7 oz. 00 flour
  • 7 oz. caster sugar
  • 5.6 oz. Carli Pure Olive Oil
  • 4 whole eggs
  • 1/2 sachet of yeast for cakes
  • 9.9 oz. Fruit Spread Berries
  • 9.5 fl.oz. fresh cream
  • 0.7 oz. icing sugar + extra for decoration
  • fresh wild berries
Fruit Cream Cake with Wild Berries
A perfect treat for an afternoon break or after dinner.

METHOD

Switch on a static oven at 180°C.

Start preparing the soft cake starting from the base. In a bowl, beat our Pure Olive Oil with the sugar, then add the sieved flour along with the yeast and the eggs, one by one. Blend well to obtain a smooth mix.

Place the mix in a 20 cm diameter cake tin, lightly oiled and dusted with flour, and bake in the oven for about 25 minutes until golden and cooked in the center.

Remove the cake from the oven and leave to cool.

Meanwhile, prepare the filling. Place the cold fresh cream in a bowl, add the icing sugar and whip until firm.

Once the cake is cool, divide it carefully into two equal rounds and spread a layer of Fruit Spread Berries on both sides. Add a layer of whipped cream on one of the two rounds and cover with the other, leaving the layer of our Organic Wild Berries Crema di Frutta Spread in contact with the cream.

Decorate the surface of the cake with the icing sugar and the fresh wild berries.

 
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