Forest berry cream layer cake

Last week I was busy making six birthday cakes for two different persons! One of the wishes was a cream layer cake. I'm trying lots different versions of fillings and jams in these simple cream cakes, this one had forest berry jam which is more on the sour side. I also made a very similar cake last week with seedless raspberry jam, and I have to say I liked it more. But if you like sour berries, this is a cake for you. 

I made this with vanilla sponge cake, so by just changing the jam and decorations you can adjust the flavours a lot. It is nicest topped with loads of whipped cream of course!

So I'm all caked upped now. But tomorrow again I will go to my internship to bake more, so there will be no brakes this week! I also have my first wedding cake on plan for my friend's wedding, I'm really excited about that, as it will also be the first stacked cake I've ever done. I do like a challenge!

Another thing about the cake fillings.. As a filling you could just use whipped cream and jam, instead of cream and vanilla custard together. I usually add 10% caster sugar into my cream, and vanilla depending how you like it. So in this recipe you would need around 4 dl cream for the filling. I often make a little more than not enough, and the same goes with the cream you decorate. There is nothing more annoying than run out of ingredients while you are baking and decorating!

It should say 2,5 dl vanilla custard in this picture. I couldn't go back to edit the text!

Vanilla sponge cake

4 eggs
100g caster sugar
100g cake flour
1 tsp vanilla extract
1-2 tsp lemon zest

Vanilla custard filling

50 g caster sugar

50 g corn or potato flour

1 tsp vanilla extract

2 eggs

1 egg yolk

300 ml milk

300 ml whipping cream

Whipped cream filling

2,5 dl heavy cream

25g caster sugar

1 tsp vanilla extract

+seedless forest berry or raspberry jam

+3-4 dl whipped cream for decoration

+fresh forest berries

Start by making the vanilla sponge cake. Preheat the oven to 180C. Beat the eggs and sugar very light, big and fluffy with an electric mixer, full speed, for about ten minutes.
Add the vanilla and lemon zest.
Sieve the flour, and add into the mixture little bit at the time, mixing carefully after every time. Use a cake spatula to this, scraping the egg mixture from the bottom of the bowl with large movements. We are trying to keep the mixture fluffy, so don't over mix. When everything is combined, pour into a greased and lined springform tin. I usually use 20-22 cm tin. I like my cakes higher and smaller, than wide and flat.
Bake in the oven about 35 minutes, or until knife or toothpick comes out clean from the cake.

For the vanilla custard, put the caster sugar, cornflour and vanilla into a mixing bowl and add the eggs and egg yolks. 

Whisk with a hand whisk until smooth and blended.

Pour the milk and whipping cream into a pan and heat gently until hot, but do not boil. Pour this over the egg mixture and immediately whisk until blended. 

Wash the pan to remove any excess from the milk and pour the custard back into the clean pan. 

Heat gently, stirring constantly until thickened. 

Don't panic if the custard starts to look lumpy as it thickens, just continue to heat and whisk until the custard is thick and smooth. 

Pour into a jug and cover the surface of the custard with cling film to prevent a skin from forming. 

Set aside to cool.

Whip the cream, sugar and vanilla.

Once the cake has cooled, cut it into three even layers with a sharp serrated knife.

Moisten the cake layers with 1 1/2 dl milk with vanilla sugar.

Add jam, vanilla custard and whipped cream (or just whipped cream) to the two first layers.

Finish with the third layer, and decorate!

More cake recipes are coming. But I will promise to post recipes and pictures of more varied things as well! I have lots of plans! Good night X