Layered Sprinkle Birthday Cake
with Berry Compote & Lemon Cream Cheese Icing | Serves 6+
- Milk
- Eggs
- Gluten
- Wheat
- Sulphites
- May contain traces of allergens
- Gluten
- Milk
- Peanuts
- Sesame
- Soy
- Almond
- Traces of Cashew
- Brazil nut
- Hazelnut
- Pine nut
- Pecan
- Macadamia
- Walnut
- Pistachio
- Wheat
- Pine Nut
Ever notice how many birthdays are in September? Celebrate in style with this impressive cake, featuring fluffy layers with 100s and 1000s, tangy lemon cream cheese icing and berry compote. It's a celebration of flavours with every slice!
Ingredients
1
lemon
1 packet
caster sugar
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Almond, Cashew, Brazil nut, Hazelnut, Pine nut, Pecan, Macadamia, Walnut, Pistachio, Wheat.)
1 packet
Basic Sponge Mix
(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Hazelnut.)
1 packet
cream cheese
(Contains: Milk;)
½ packet
icing sugar
(May be present: Gluten, Peanuts, Sesame, Soy, Milk, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
thickened cream
(Contains: Milk;)
1 packet
mixed berry compote
(May be present: Milk.)
1 packet
100s & 1000s
(Contains: Sulphites; May be present: Wheat, Gluten, Milk, Sesame, Soy.)
Not included in your delivery
200 g
butter (softened)
(Contains: Milk;)
3
eggs
(Contains: Eggs;)
⅓ cup
milk
(Contains: Milk;)
Cooking Steps
• Preheat oven to 180°C/160°C fan-forced. Grease and line a 25cm round baking tin with baking paper. • Measure 200g of butter and set aside at room temperature to soften. • Zest lemon, then slice into wedges.
• In a large bowl, place caster sugar and the softened butter. Beat with electric beaters until pale and fluffy, 3-5 minutes. • Add the eggs and beat until smooth, 1-2 minutes. • Using a wooden spoon, fold in basic sponge mix and the milk until just combined. • Pour cake batter into the lined cake tin. Bake for 45 minutes to 1 hour. Set aside to cool completely in the tin.
TIP: To avoid clumps of butter in your mixture, allow your butter to soften to room temperature first! TIP: To check if the cake is done, stick a knife or skewer in the centre and it should come out clean.
• When the cake has 10 minutes remaining, to a second large bowl, add the cream cheese, lemon zest, a good squeeze of lemon juice and icing sugar (see ingredients). • Using electric beaters, beat, until well combined and smooth, 1-2 minutes. • Add thickened cream and beat, until soft peaks form and almost doubled in size, 3-4 minutes.
TIP: For maximum volume, chill both your bowl and cream before whipping.
• Once the cake has cooled, remove from tin and halve the cake horizontally. • Place bottom cake layer on a serving plate and spread with half the icing. Spoon over mixed berry compote, then sprinkle over half the 100s & 1000s. Top with the remaining cake layer and spread with remaining icing. Sprinkle over 100s & 1000s. • Slice and divide between plates to serve. Enjoy!
