I love English trifle, (well, aside from the custard that is) but has always found it to be a bit too complex to make. This is how this berries and cream double layer cake recipe came about.
This cake, for me, is a tasty combination of all the good elements of the English trifle, put together in no time at all. The result is a moist, flavourful and fresh berries cake that looks like you slaved all day to create.
I am not ashamed to admit that this is a more put together then baked cake, as most of the ingredients are ready bought. What I should admit to is how much I love it – the cake as is the simplicity of the ‘put together’ process. Who said life should be hard!? If there is a simpler way of doing things – I’m in! and this is the perfect example.
The truth is this wonderfully fresh and extraordinarily indulgent cake as long became a frequent visitor in our home, unfortunately never to stay for long.
* I would heartily recommend checking the Tips section before you start to work.
2 sachets jelly powder, preferably berries flavour
1 tbsp brandy, or rum
400 ml double cream
2 tbsp strawberries cream or cherry liqueur
2 store bought flan cases
300 gram strawberries, halved
100 gram blueberries
100 gram raspberries
2 tbsp jam, preferably berries
½ cup hot water
1/2 cup almonds flakes, slightly roasted
Prepare the jelly according to the instructions on the jelly package and set aside to set.
Add the liqueur to the cream and whisk together until soft peaks.
In a small bowl mix together boiling water, brandy and jam, stir until the jam is all melted.
Smear a tsp full of the cream on a large serving plate and lay the first flan case on top. This will keep the cake firmly in place, preventing it from moving.
With the use of a tbsp, gently spread the jam-brandy syrup over the flan base, making it moist but not wet.
Arrange half of the fruits on top of the cake, covering as much surface as possible.
Pour the jelly, one spoon at a time, over the fruits and up to the edges of the flan base.
Do not pour the jelly all at once as it will be absorb by the flan case, use one tbsp at a time.
If the first spoon of jelly gets absorbed by the cake base – stop, and set the jelly aside to firm some more.
Allow the jelly a minute to set, then spread a layer of cream on top, leaving a cm gap from the edges to prevent spillage.
Repeat all again with the second layer: flan base, jam syrup, fruits, jelly and cream.
Store your berries and cream layer cake in the fridge for 20-30 minutes, to better set before spreading the almond flakes on top.:
First & foremost – the flavours in this recipe are all exchangeable, use any any flavours you like.
For a children friendly version exchange the brandy with 2 tbsp of the water or fruit juice.
Note: once the jelly starts to set it will harden-up fairly quickly, so be mindful of your work.
You can whip the cream as soft or as stiff as you like it, just make sure it is stiff enough to hold the second layer.
Adding a tbsp of liquor to the cream before whipping adds an extra flavour to the cake, don’t pass on this little add-on.
Try exchanging the brandy in the jam syrup with kirsch (cherry brandy), it really does add flavour.
You can, of course, replace the jam syrup with basic sugar syrup, however I find it to be a tad too sweet with all the other flavours going on.
The cream layer on top of the cake is only spread to half a centimetre from the cake edges so that the under layer of fruits and jelly be shown, that is a good indication of what is in the cake..
The almonds can be exchanged with any type of nuts, or roasted desiccated coconut which works great too.
For an extra crunch – spread some of the nuts on top of the first cream layer as well.
Super Simple Berries and Cream Double Layer Cake
- 2 sachets jelly powder berries flavour
- 1 tbsp brandy or rum
- 400 ml double cream
- 2 tbsp strawberries cream or cherries liqueur
- 2 flan cases store bought
- 300 gram strawberries halved
- 100 gram blueberries
- 100 gram raspberries
- 2 tbsp jam preferably berries flavour
- ½ cup boiling water
- ½ cup almonds flakes slightly toasted
- Prepare the jelly acourding to the instructions on the jelly package and set aside to set.Add the liqueur to the cream and whisk together until soft picks.In a small bowl mix together boiling water, brandy and jam, stir until the jam is all melted.
- Smear a tsp full of the cream on a large serving plate and lay the first flan case on top. This will keep the cake firmly in place, preventing it from moving.With the use of a tbsp, gently spread the jam-brandy syrup over the flan base, making it moist but not wet.Arrange half of the fruits on top of the cake, covering as much surface as possible.Pour the jelly, one spoon at a time, over the fruits and up to the edges of the flan base.
- Allow the jelly to set for a minute and spread a layer of cream on top.
- Repeat all again with a second layer: flan base, jam syrup, fruits, jelly and cream.
- Store the ready cake in the fridge for 20-30 minutes, to better set before spreading the almond flakes on top.