Food

Strawberry and raspberry layer cake

A summertime delight!
8
20M

A tropical inspired treat!

Ingredients

Method

1.

Line a 9 x 19cm loaf pan with baking paper, leaving a 3cm overhang on the sides. Using electric beaters, beat the mascarpone, cream and caster sugar with the orange zest until soft peaks form. Set aside.

2.

Dip 6 of the sponge finger biscuits into the orange juice, one at a time.Use to line the base of the pan, trimming to fit if necessary. Spoon a third of the cream mixture over biscuits and top with a layer of strawberries and raspberries. 

3.

Repeat once more with the sponge fingers, cream mixture and fruit, then one layer of biscuits. Reserve remaining fruit and cream. Cover and chill for 3 hours.

4.

Turn onto a serving plate. Spoon the reserved cream over the cake then top with the remaining berries. Serve drizzled with a little passionfruit pulp if desired.

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