Christmas Layered Cake
You will need:
- 3×8 inch cake tins
- Preheat the oven to 180c or 170c if you are using a fan oven. Grease the cake tins with some Avonmore Butter, line the bottom with parchment paper.
- Put the eggs, sugar, all spice, ginger and vanilla into an electric mixer. Whisk until the mixture becomes light and fluffy (about twice the original size). It should resemble a light mousse. This will take anything from 5 to 10 minutes depending on what type of mixer you are using. When you’re finished it should make a figure of eight that should hold for a few seconds.
- Sieve in the flour one third at a time. Fold in very gently with a wooden spoon or rubber spatula. When all the flour is added divide the mixture gently between the tins.
- Bake for 15-20 minutes or until lightly browned on the top. It should feel gently firm to the touch. I always give it a gentle shake to see if it is still wobbly in the middle – it shouldn’t be!
- Take out of the oven and place on a wire rack. Allow to cool for about 10 mins then turn out onto a wire rack.
- When the cakes are totally cool make the icing.
- Whip the Avonmore Double Cream to soft peaks, add the sugar and vanilla extract. Whisk till its firm enough to stand.
- Place the first cake onto desired plate and cover with some cream icing and some of the fruit. Put the next cake on, add more cream icing and fruit and finally the last cake.
- Ice the cake finely, more on the top than the sides.
- Decorate with rosemary, fennel, pomegranates and cinnamon sticks if you have them.
- Serve with Avonmore Freshly Whipped Cream!
For the cake:
- 145g plain flour
- 145g castor sugar
- 5.5 eggs
- 1 tsp finest quality vanilla extract
- 1 tsp mixed spice
For the filling and icing:
- 250g fresh seasonal berries
- 750ml Avonmore double cream
- 60g granulated sugar
- 1/2 tsp vanilla extract
- Serve with Avonmore Freshly Whipped Cream