Sandwich Cake with Summer Berries
8 very hearty servings
- 7 large eggs
- 200g sugar
- 150g flour
- 30g potato starch
- 1 lemon zest finely grated
- 500ml chilled fat sour cream (30-40% fat)
- 100g icing sugar
- 1 tbsp vanilla sugar
- 1/2 small lemon juice
200ml of strong chamomile tea sweetened
600g various seasonal berries: strawberries, raspberries, blackberries, blueberries.
Preheat the oven to 160°C.
Beat the egg yolks with sugar until white. In a separate bowl mix the flour with potato starch and lemon zest.
Beat the egg whites until fluffy .
Slowly add beaten egg whites to the yolks together with flour. Add couple of spoons of flour at a time.
Line the base of 20-22 cm diameter springform cake tin with baking paper. Pour in the mixture.
Bake for 30-40 minutes. Check if it’s baked by sticking a wooden stick or a knife in the middle. If it comes out clean, it’s baked. Try not to open the oven door too often for the sponge not to collapse.
Once it’s baked leave it in the tin to cool. Take it out and cut it in half horizontally. If the sponge has risen too much and a cap has formed on top, cut it off. Water each half with cammomile tea and leave for 1 hour for it to soak in.
Beat the cream with icing sugar, vanilla sugar and lemon juice until fluffy.
Place one damp sponge half on the serving dish. Pour half of the cream on it and spread it accross. Place half of the berries on top (cut strawberries in halves). Place the second half of the sponge on top and gently press it down. Pour the remaining cream on top and spread it out. Decorate with the remaining berries.
If you don’t finish all the cake in one day place it back in the tin and keep it in the fridge covered with cling film to prevent it from drying out.