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Berry Cake
Serves 8
Ingredients
For The Cake:
7 eggs
1 cup sugar
1 teaspoon vanilla 1 3/4 cups sifted all-purpose flour 1/2 cup clarified butter
For The Frosting:
2 egg whites
2 cups confectioners sugar
juice of 1/2 lemon
For The Filling:
2 cups raspberries
1 box small strawberries
1/2 cup caster sugar
Method
To Bake The Cake: beat eggs lightly with sugar in a large bowl. Place bowl over, but not touching, simmering water and beat with a wire whisk until mixture feels hot to the finger. Remove from heat and beat with a rotary or electric beater for about 15 minutes until mixture is cool, has tripled in bulk and forms a ribbon when dropped from a spoon. Beat in vanilla. Gently fold in flour alternating with the still liquid but cooled clarified butter, adding a little of each at a time. Butter a 9-inch layer cake pan, dust lightly with flour, pour the batter in and bake on the second rack from the bottom in a preheated 350° oven for 20 to 25 minutes. Turn out immediately onto a wire rack cool. The ingredients in this recipe are sufficient for two 9-inch cake layers.
Puree raspberries in a blender or through a food mill, put them in a saucepan with the sugar and two thirds of the strawberries. Bring slowly to a boil and simmer for 3 minutes. The strawberries should retain their shape. Drain the fruit, reserving the juice, and cool.
Prepare The Frosting: combine egg whites and sugar in a bowl. Blend with a wooden spoon until the entire mixture is smooth, soft and white. Blend in lemon juice.
Put the cooked strawberries between the two layers of cake, frost top and sides with the icing. Decorate with uncooked berries and dribble the reserved juice over the cake.
