TRIPLE BERRY CAKE

Strawberries, raspberries and blueberries, all in one amazing cake! Very easy to make and perfect for any occasion. You can use frozen berries as well as fresh ones. Here I have made a mini version using half of the ingredients listed below.

Ingredients for the cake :

• 8 egg whites
• 240 g sugar
• 240 g flour
• 80 ml milk
• 2 tsp vanilla extract
• 3 tsp bakong powder
• 60 g melted butter
• pinch of salt

Beat the egg whites till soft peaks. Start adding the sugar while beating, along with a pinch of salt. Sieve in the flour and baking powder and mix on low speed. Combine the melted butter with room temp. milk and vanilla extract and fold into the egg mixture gently.

Divide the batter equally between two 20 cm baking pans and bake at 180°C (350°F) for 20 - 25 minutes. After cooling the cakes, cut each one in half to get four layers.

Ingredients for the berry buttercreams :

• 180 g soft butter
• 220 g icing sugar
• 0,5 cup frozen or fresh strawberries
• 0,5 cup frozen or fresh raspberries
• 0,5 cup frozen or fresh blueberries
• 1 tsp vanilla extract
• 1 - 2 tbsp milk

+ 300 ml heavy cream

Beat the butter for 5 minutes on high speed. Add the icing sugar and vanilla extract and mix till well combined.

Divide the buttercream in three equal parts and mix every part with different berries (if you are using frozen berries make sure they come to room temp. and rince of the remaining juices). Add room temp. milk if the buttercream is to thick. Spread the buttercreams separately on each layer of the cake, but only at the outside rim. Whip the  heavy cream till stiff and spread it evenly in the center of every layer of the cake (add a few berries on top of every cream layer for more flavor and texture).

I have also decorated my cake with some melted white chocolate :)