This classic dessert is perfectly moist and dense. Top with whipped cream and berries for the perfect treat.
Preheat the oven to 180C/350F/Gas 4 and butter and flour 2 x 20cm/8in spring-form sandwich tins.
Mix the butter and 200g/7oz sugar together with an electric whisk until softened and lightened in colour, then add the eggs, one at a time, beating between each one.
Add the vanilla bean paste then fold in the flour and carefully pour the mixture into the prepared tins.
Bake for 20-25 minutes until golden and risen. A skewer inserted into the centre of the cake should come out clean, if not, return to the oven for a further 5 minutes and repeat
Turn the cake out onto a tea towel lined wire rack and set aside to cool.
Meanwhile, place the remaining 150g/5oz caster sugar into a pan with 150ml/5floz water and bring to the boil. Simmer for 5 minutes until the texture is like glucose then add all but a handful of berries to the syrup. Mix gently then leave to cool.
When the cake and berries are both cold, place one cake onto a serving plate, spoon a little of the compote over the top. Carefully spoon the whipped cream over the top then spoon the berries all over the cream. Gently set the second cake on top and dust with icing sugar. Garnish with the remaining berries, and serve any leftover compote alongside.
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