Swedish Strawberry Summer Cake

INGREDIENTS

For the sponge:

• 6 Dunnes Stores Large Eggs
• 180g caster sugar
• 180g Dunnes Stores Plain Flour, sieved
• 450g Dunnes Stores Sweet & Cream Vanilla Custard
• 450ml double cream

To decorate:

• 200g Dunnes Stores Strawberries, hulled and cut in half if very large
• 200g Dunnes Stores Fresh Raspberries

METHOD

1. Preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4.
2. Break 6 eggs into a bowl of a stand mixer fitted with a whisk attachment. Whisk the eggs gently to break them up, then add the caster sugar and whisk on medium high speed until the 'thick ribbon' stage is reached - this means the mixture will be light, have increased substantially in volume and be of a moussy consistency. When you lift the whisk the mixture should fall slowly in thick ribbons.
3. While the eggs are whisking, grease three 20cm cake tins and line the bottom with a disk of parchment paper.
4. When the thick ribbon stage is reached, add the sieved flour and fold in very gently to fully incorporate without knocking the air out of the mixture. Carefully divide the mixture between the three cake tins and pop in the oven for 15-20 minutes. You will know when they are ready when they are golden brown in colour and are coming away slightly from the edges of the tins.
5. Remove from the oven and leave to cool in their tins for 10 minutes before carefully turning out and leaving to cool completely on a wire rack.
6. Whilst the cakes cool, whip the double cream to very soft peaks and fold through the custard. Give the mixture a final light whip until it drops softly from a spoon.
7. When the cake is cold, place one cake on a serving plate; spoon some of the custard cream over the cake, then add a third of the strawberries and raspberries.
8. Continue to layer the cake this way, sandwiching cakes with custard cream and berries then cover the whole cake in the custard cream.
9. Decorate the top with strawberries and raspberries to finish. This recipe is best eaten on the day you make it.