Easy Summer Berry Cake

For Summer Berry Cake

• 195 g (1 1/2 cup) plain flour/all-purpose flour
• 1/2 tsp salt
• 8 g (2 tsp) baking powder
• 2 eggs UK-medium size
• 1 tsp vanilla extract
• 114 g (1/2 cup) unsalted butter, softened to room temperature
• 150 g (3/4 cup) granulated sugar
• 120 g (1/2 cup) sour cream
• 190 g (approximately 1 1/4 cup) summer berries

For the Summer Berry Sauce

• 1 cup summer berries, fresh or frozen

For Chantilly Cream Frosting

• 120 g (1/2 cup) whipping cream/double cream/heavy cream, chilled
• 120 g (1/2 cup) Mascarpone cheese, cold
• 1/2 tsp vanilla extract
• 1 tbsp honey
• 32 g (1/4 cup) icing sugar/powdered sugar, sifted

For Decoration

• A mix of a few fresh summer berries (strawberry, blueberry, raspberry and blackberry)
• Summer berry sauce to drizzle on top

For Summer Berry Cake

1. Cut the strawberries into quarters. Slice the raspberries and blackberries in half. Combine all the berries (190 g or 1 1/4 cup) in a bowl and set aside until needed.
2. Grease a 7-inch round cake pan with butter or oil. Line the bottom and sides with baking paper as we need smooth sides of the cake. Preheat the fan oven to 160C/320F (for conventional oven 180C/356F).
3. In a large bowl, sift together the plain flour, baking powder, and salt, and set aside.
4. In a large mixing bowl, cream together the softened butter, sugar & vanilla extract (about 2 minutes). Then add eggs (one at a time), and beat after each addition. Make sure to scrape the bowl so everything gets well mixed in.
5. Add in the sour cream (room temperature), and beat again to combine.
6. Add in the dry ingredients, and beat again on low until just combined. Be careful not to overmix the batter if you want light and airy crumbs.
7. Fold in half of the berries.
8. Transfer about half of the batter into the cake pan, and smooth out into an even layer, using a spatula or the back of a spoon. Sprinkle the remaining berries evenly over the batter. Pour the remaining batter over the berries and smooth out the top.
9. Bake in the preheated oven for 45-50 minutes or until a tester inserted in the centre of the cake comes out clean.
10. Remove from the oven and let it cool in the pan for about 30 minutes. Then remove it from the pan and place it onto a wire rack to cool completely.

For Summer Berry Sauce

1. While the cake cools, prepare the berry sauce. Alternatively, you can make it a day ahead and store it in the fridge. Both fresh or frozen berries work well for this sauce.
2. Add a mix of summer berries (I used here strawberry, blueberry, raspberry and blackberry), sugar and lemon juice into a small saucepan. Cook over medium-low heat stirring occasionally. Break up some of the berries as you stir. Cook the mixture for about 10 minutes or until the berries are mushy and soft.
3. Blitz the mixture to make a smooth sauce. Let it cool completely.
4. You can store it in the fridge for up to 5 days.

For Chantilly Cream Frosting

1. Chill the mixing bowl. Pour chilled whipping cream and icing sugar into the bowl, and whip on medium until firm peaks form (about 2-3 minutes).
2. Take out the cold Mascarpone cheese straight from the fridge. Give it a good mix in a bowl with vanilla extract and honey before adding to the whipped cream. Then add it to the whipped cream, and whip until stiff peaks form (A stiff peak means if you turn your bowl upside down, it won't fall out). It will happen quickly, so keep an eye on it. Once done, It is ready to use. Use it right away.

Assembly

1. Place the cake on a plate or cake stand. Generously spread whipped cream over the cake top. Decorate with a mix of summer berries, drizzle with berry sauce, and enjoy.