White Chocolate and Summer Berry Layer Cake

Monday, May 22, 2017

White Chocolate And Summer Berry Layer Cake

White Chocolate And Summer Berry Layer Cake

Happy Monday! You may notice there's no meal plan this week and I'm bringing you cake instead. I mean who wouldn't prefer cake. I'm taking a week off, but if you're interested I'll send out my meal plan newsletter with all the details. The reason behind my break from meal plans, I'm not sure if you guys are still enjoying them and I'm wondering if my content fits anymore. You see, I'll let you in to a little secret, things are going to be changing around here, things are changing in my business but I'm still going to be Little Paper Swans, as I'm not ready to give that name up. I'm doing that super annoying blogger thing of dropping hints and not explaining but I can't put it all into words, I'll just have to show you, but you'll just need to bear with me other the next month or two while this blog and my business undergo a spruce up. All will be revealed.

As for this delicious cake? You may have seen on my Instagram that I made this cake for friends who came over with their kids on a play date. It went down a treat and I'm going to re-make this for my mum's birthday this weekend. I can't wait to tuck into it again. It's the perfect summer cake, light and full of summer berries. You will love this!

White Chocolate And Summer Berry Layer Cake

White Chocolate And Summer Berry Layer Cake

White Chocolate & Summer Berry Layer Cake 

- Serves 12 - 

100g white chocolate, roughly chopped

250g baking butter, softened

250g self raising flour, sifted

250g caster sugar

4 medium eggs,

1 tsp baking powder

1/2 punnet of raspberries

300ml double cream

1/2 punnet of raspberries

1 punnet of strawberries

100g white chocolate, melted

- Pre-heat the oven to 180ºC/Gas 4.

- Grease and line 3 20cm loose bottomed cake tins.

- In a large bowl combine the baking butter and sugar and cream together until fluffy.

- Add in one egg and a quarter of the flour and combine. Keep doing this until all eggs and flour are in the mixture.

- Pour the mixture evenly into the 3 tins. Bake for 20 minutes or until a skewer inserted into the middle comes out clean.

- Leave the cakes to cool completely. Level with a bread knife if the cakes are uneven.

- Whilst waiting for your cake to cool, drizzle the melted white chocolate over the half of the remaining raspberries and 5 strawberries.

- Chop the rest of the berries in half and whip up the double cream into soft peaks.

- To assemble the cake spread a layer of cream onto the cake and add a few of the berries. Pop the next layer of cake on and repeat. 

- Use some cream (or make up a little glace icing) to stick the chocolate covered berries on top of the cake.

This cake will need to be stored in the fridge and will only keep for 2 days, so be quick!

0 Replies

Post a comment

© Little Paper Swans. Design by Fearne.