This three-tiered one-bowl celebration cake features fluffy layers of sponge, a cream filling and a scattering of fresh berries.
- Prep time 1 hour
- Total time 2 hours & 45 minutes
- Portion size 18 servings
Ingredients
Lower tier:
Upper tiers:
Filling:
Method
Lower tier: Preheat oven to 350°F. Grease two 9-inch round cake pans; line bottoms with parchment paper. Dust sides with flour.
In stand mixer with paddle attachment, beat together eggs, flour, butter, sugar, baking powder and salt on low speed until combined, about 30 seconds. Increase speed to medium; beat for 4 minutes. Scrape down side and bottom of bowl to combine. Scrape into prepared pans, smoothing tops.
Bake until cake tester inserted in centres comes out clean, 28 to 30 minutes. Let cool in pans on racks for 10 minutes. Invert onto racks; peel off parchment paper. Let cool completely, about 45 minutes.
Upper tiers: While lower tier is baking, grease two 8-inch round cake pans and one 6-inch springform pan; line bottoms with parchment paper. Dust sides with flour.
In same bowl of stand mixer with paddle attachment, beat together eggs, flour, butter, sugar, baking powder and salt on low speed until combined, about 30 seconds. Increase speed to medium; beat for 4 minutes. Scrape down side and bottom of bowl to combine. Scrape into prepared pans, smoothing tops.
While lower tier is cooling, bake until cake tester inserted in centres comes out clean, 25 to 28 minutes for 8-inch pans and about 40 minutes for 6-inch pan. Let cool in pans on racks for 10 minutes. Invert 8-inch cake layers onto racks; peel off parchment paper. Remove collar from springform pan; invert onto rack. Peel off parchment paper. Let cool completely, about 45 minutes.
Filling: While cake is cooling, in stand mixer with whisk attachment, beat together cream cheese, icing sugar and vanilla on low speed until combined. Increase speed to medium-high; beat until smooth and creamy, 2 to 3 minutes. Reduce speed to low; gradually beat in cream until combined. Increase speed to medium-high; beat until medium peaks form, 1 to 2 minutes.
Assembly: Using serrated knife, cut 6-inch cake in half horizontally. Brush all 3 tiers with elderflower liqueur (if using).
Place one 9-inch cake layer on cake plate; top with 2 1/2 cups of the filling, spreading to edge. Top with second 9-inch cake layer. Place one 8-inch cake layer in centre; top with 2 cups of the remaining filling, spreading to edge. Top with second 8-inch layer. Place one 6-inch cake layer in centre, cut side up; top with 1 cup of the remaining filling, spreading to edge. Top with second 6-inch cake layer, cut side down; top with remaining filling, leaving 1-inch border. Scatter berries all over; garnish with thyme (if using). Dust with icing sugar.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 406 mg
- Sugars 30 g
- Protein 8 g
- Calories 562
- Total fat 38 g
- Potassium 135 mg
- Cholesterol 188 mg
- Saturated fat 22 g
- Total carbohydrate 50 g
%RDI
- Iron 13
- Folate 36
- Calcium 9
- Vitamin A 40
- Vitamin C 68
