This super easy recipe, given to me by my sister, is fast becoming one of my favourites. I've made it using regular flour and gluten free flour and it works beautifully either way.
Cake Base - Mix together - 1 cup plain flour, 100g melted butter, 1 egg, 1/2 cup sugar, 1 1/2 teaspoons baking power, 1 teaspoon vanilla essence.
Cake Base Topping - 3 cups fresh or frozen mixed berries well drained.
Cake Topping - Mix together - 2 cups sour cream, 1/2 cups sugar, 1 1/2 tablespoons custard powder, 2 egg yolks, 1 teaspoon vanilla essence.
Preheat oven to 180 degrees celsius . Line a 20 cm spring form tin with baking paper. Spoon cake base mixture into tin and press down (mixture should be slightly firm). Pour berries over the cake base mixture and then pour the cake topping over the berries. Cake should be firm to touch when cooked. Bake 50 - 60 minutes. Serve warm or chilled.
Cake base mixture
Berries on top of cake base
Sour cream & custard topping - cake completed!
Just add cream, coffee and conversation. Yum!
Enjoy your creative life, Jules