For the cake
- 75g butter, softened, plus extra for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 175g golden caster sugar
- 175g self-raising flour
- 3 medium egg
- 100g soured cream (from a 300g pot, use the rest in the ice cream layer, below)
- 1 tsp vanilla extract
For the ice cream layer
- 200g raspberries, plus extra to serve
- 100g redcurrant, plus extra to serve
These shiny little berries grow low on bushes, hanging from the branches like rows of miniature…
- 100g icing sugar, plus 2 tbsp
- 300ml pot double cream
- 250g tub mascarpone
- 200g soured cream (leftover from the cake)
- 3 peach, stoned and chopped
Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…
Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of a 20cm deep cake tin with baking parchment. Put the butter, sugar, flour, eggs, soured cream, vanilla and 1⁄4 tsp salt into a large mixing bowl and blend together using an electric hand whisk. Once smooth, scrape into the cake tin and bake for 50-55 mins until golden and risen, and a skewer inserted in the centre comes out clean. Leave to cool for 10 mins in the tin, then transfer to a wire rack to cool completely.
Clean the cake tin, and line with a double layer of cling film. Tip half the raspberries, half the redcurrants and 2 tbsp of the icing sugar into a bowl and lightly crush with a fork, set aside. Pour the double cream, icing sugar and mascarpone into another bowl and whisk with an electric hand whisk until softly whipped and just holding its shape. Fold through the sour cream, peaches, and whole and crushed berries.
Split the cake into 3 even layers. Flip the top layer into the cake tin, so the top now becomes the base. Scrape half the cream and fruit mixture into the tin, spread to the edges and level the top. Flip the middle layer of cake into the tin, top with the remaining cream and fruit mixture, then flip on the final layer of sponge. Give the sponge a gentle press to expel any gaps between the layers, then overwrap and place in the freezer. You can also freeze some extra raspberries and redcurrants to serve alongside. Freeze the cake for at least 4 hrs.
Remove the cake from the freezer 20 mins before serving. Tip it out of the tin onto a cutting board and slice. Any leftovers can be put back in the freezer and eaten over the next 2 weeks. Serve with extra berries and a berry coulis (recipe in 'goes well with').