INGREDIENTS

Metric
Imperial
  • 200 g butter, softened
  • 250 g castor sugar
  • 4 eggs
  • 250 g sour cream
  • Juice of 1 lemon
  • 2 cups of SASKO CAKE WHEAT FLOUR
  • 2 tsp. baking powder
  • ½ tsp. bicarbonate of soda
  • 1 tsp. salt
  • 1 cup desiccated coconut
Mixed berry mascarpone:
  • 500 g mascarpone
  • 1 tsp. vanilla
  • 250 g fresh mixed berries (sprinkle with sugar and chill)
Cream-cheese icing:
  • 50 g butter, softened
  • 250 g cream cheese
  • 150 g icing sugar
  • 7.05 oz butter, softened
  • 8.82 oz castor sugar
  • 4 eggs
  • 8.82 oz sour cream
  • Juice of 1 lemon
  • 2 cups of SASKO CAKE WHEAT FLOUR
  • 2 tsp. baking powder
  • ½ tsp. bicarbonate of soda
  • 1 tsp. salt
  • 1 cup desiccated coconut
Mixed berry marscapone:
  • 17.64 oz mascarpone
  • 1 tsp. vanilla
  • 8.82 oz fresh mixed berries (sprinkle with sugar and chill)
Cream cheese icing:
  • 1.76 oz butter, softened
  • 8.82 oz cream cheese
  • 5.29 oz icing sugar

METHOD

  1. Preheat oven to 180 degrees. Grease and line 2 x 18 cm spring-form baking tins.
  2. Using a mixer, beat butter and sugar until thick and pale. Add eggs one at a time, beating well. Add sour cream and lemon juice and beat to combine.
  3. In a separate bowl, sift together SASKO CAKE WHEAT FLOUR, baking powder, bicarbonate of soda and salt. Fold through the flour mixture and coconut, mix to combine.
  4. Divide the batter between the 2 tins and bake for 45-50 minutes or until cooked when tested with a skewer.
  5. Leave to cool completely.
  6. In a bowl, mix together the mascarpone, vanilla and berries. Cut each cake in half, place one layer on a cake stand and spread with a third of the mascarpone, top with a second layer and repeat with remaining cake and mascarpone, finishing with a layer of cake.
  7. Mix butter, icing sugar and beat until pale. Add cream cheese and beat until smooth.
  8. Using a palette knife, spread the cream-cheese frosting all over the cake.
  9. Top with fresh berries.

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