Easy-Baked Strawberry Cake - Lättbakad jordgubbstårta

EASY-BAKED STRAWBERRY CAKE

Lättbakad jordgubbstårta

1 cake, 10 pieces

Layer:

4 eggs

0.8 cup sugar

0.6 cup flour

0.3 cup potato starch

1½ teaspoon baking powder

1 tablespoon vanilla sugar

with real vanilla

Filling and decoration:

0.8 cup strawberry jam

2.4 cups heavy cream

6 cups strawberries

gold powder if desired

Preheat oven to 347F.

Beat eggs and sugar until fluffy. Mix flour with baking powder and vanilla sugar and sift it in while stirring. Pour in a greased and floured baking pan, diameter approx 9 inches. Bake in the lower part of the oven for about 30 minutes. Try with a cake tester. Allow to cool slightly before unmoulding.

Split the cake in 3 layers. Divide jam, whipped cream and strawberries in between. Save some berries and cream for decoration.

If you wish, sift some gold powder on top of the cake.

Enjoy!

Bella

Midsummer Cake with Strawberries and Vanilla Creme - Midsommartårta med jordgubbar och vaniljkräm

MIDSUMMER CAKE WITH STRAWBERRIES

AND VANILLA CREME

Midsommartårta med jordgubbar och vaniljkräm

1 cake, approx 10 pieces

4 eggs

0.8 cup sugar

0.4 cup flour

0.4 cup potato starch

1 teaspoon baking powder

1.7 oz melted butter or margarine

Filling:

0.8 cup creamy milk

2 egg yolks

1 tablespoon potato starch

1 tablespoon sugar

2 teaspoons vanilla sugar

0.8 cup berries or applesauce

Decoration:

1.2 cup heavy cream

1 teaspoon sugar

strawberries

Preheat oven to 347F.

Beat egg and sugar until fluffy. Stir in the flour mixed with potato starch and baking powder. Last, add the melted fat. Pour the batter in a greased, floured springform pan, diameter approx 9 inches. Bake in the lower part of the oven for 35 to 40 minutes. Try with a tester. Unmould the cake and allow to cool completely.

Mix all ingredients for the filling, except for vanilla sugar and berries, in a small saucepan. Simmer while stirring until thickened. It must not boil. Allow to cool, then add vanilla sugar.

Split the cake in 3 layers and put them back together with vanilla creme and mashed or sliced berries or applesauce in between. Beat the cream with a little sugar and spread or pipe it on the cake. Decorate with strawberries.

Enjoy!

Bella

Fancy Cake with Almond Layers - Festtårta med mandelbottnar

FANCY CAKE WITH ALMOND LAYERS

Festtårta med mandelbottnar

1 cake, approx 10 pieces

4.4 oz almonds

0.6 cup sugar

4 egg whites

Creamy vanilla creme:

2 gelatin sheets

or 1 teaspoon gelatin powder

0.8 cup regular milk

1 egg

1 egg yolk

1 tablespoon potato starch

1 tablespoon sugar

1 tablespoon vanilla sugar

2 cups heavy cream

Decoration:

fruit and berries

Preheat oven to 437F.

Grind the unpeeled almonds in an almond grinder (or buy it already ground, like I always do). Mix almonds with sugar. Beat the egg whites until stiff and stir the almond mixture into them - gently. Stir until smooth. Draw 3 rounds on baking paper, diameter approx 8 inches. Spread out the almond batter inside the rounds and bake in the middle of the oven for 10 to 12 minutes. Allow to cool on the baking paper, placed on a rack. Gently pull off the baking paper when the layers are cold.

Soak the gelatin sheets for 5 to 7 minutes or do as you normally do with the powder. Beat together milk, egg, egg yolk, potato starch and sugar in a heavy-bottomed saucepan. Simmer while stirring (do not boil) until the creme thickens. Squeeze out excess water from the gelatin and put them in the hot creme. Allow to cool. Stir occasionally while cooling, then place in the fridge to set.

Beat the cream until thick. Flavor the creme to taste with vanilla sugar and stir in the cream. Spread the vanilla creme over the layers and put them together. Pipe the remaining creme around the cake and decorate with fruit and berries.

Enjoy!

Bella

Almond Cake with Lemon Creme - Mandeltårta med citronkräm

ALMOND CAKE WITH LEMON CREME

Mandeltårta med citronkräm

Approx 10 pieces

Layer:

7 oz almond paste

3 eggs

0.4 cup sugar

0.6 cup flour

½ teaspoon baking powder

Filling:

2 gelatin sheets

or 1 teaspoon gelatin powder

3 egg yolks

0.8 cup powdered sugar

0.8 cup heavy cream

grated zest from 2 lemons

7 oz cream cheese

4 cups strawberries

Preheat oven to 392F.

Finely grate the almond paste. Beat eggs and sugar until fluffy. Mix flour and baking powder and stir this into the batter together with almond paste. Pour in a greased, floured pie pan, diameter approx 11 inches. Bake for about 15 minutes and allow to cool.

Soak the gelatin sheets in about 15 minutes, or do as you normally do with the powder. Beat egg yolks, powdered sugar and cream until fluffy. Scrub the lemons and finely grate the zest. Mix into the batter and stir in the cream cheese. 

Take up the gelatin sheets and melt in a saucepan together with 2 tablespoons of the creme. Blend this into the remaining creme. Pour in the pan and top with strawberries.

Enjoy!

Bella

Raspberry Cake - Hallontårta

RASPBERRY CAKE

Hallontårta

1 cake, 10 pieces

Layer:

4 eggs

0.8 cup sugar

0.6 cup flour

0.4 cup potato starch

2 teaspoons baking powder

Filling:

14 oz raspberries, frozen

and thawed

8 gelatin sheets

or 4 teaspoons gelatin powder

7 oz powdered sugar

2 cups heavy cream

2 tablespoons concentrated

raspberry drink

Decoration:

1.2 cup heavy cream

red household coloring (optional)

raspberries

Preheat oven to 347F.

Beat eggs and sugar until fluffy. Mix flour, potato starch and baking powder and gently stir it into the batter. Pour in a greased, floured springform pan, diameter approx 9 inches. Bake in the lower part of the oven for 35 minutes and allow to cool.

Filling:

Pass the raspberries through a sieve and stir the powdered sugar into the raspberries. Soak the gelatin in cold water for 5 minutes, or do as you normally do with the powder. Beat the cream. Take up the gelatin, squeeze out excess liquid and melt them in the raspberry drink in a saucepan. Stir into the raspberries. Gently stir in a dab of whipped cream and stir, then add remaining cream and blend well (but gently). 

Split the cake in 3 layers. Put the layers together with raspberry mousse in between and on the top layer. Leave in a cold place to set for a few hours.

Beat the cream and color it with a few drops of household color if you wish. Pipe out small roses around the sides and decorate with raspberries.

Enjoy!

Bella

Fruit Cake with Pineapple Creme - Frukttårta med ananaskräm

FRUIT CAKE WITH PINEAPPLE CREME

Frukttårta med ananaskräm

1 cake, approx 10 pieces

Layer:

4 eggs

0.8 cup sugar

0.4 cup flour

0.4 cup potato starch

2 teaspoons baking powder

Pineapple creme:

3 egg yolks

1.1 cup pineapple juice from

the can + water

1½ tablespoons fresh lemon juice

2½ tablespoons sugar

3 teaspoons potato starch

1.6 cups heavy cream

Decoration:

1 can pineapple slices, approx 1 lb 3 oz

strawberries or other berries

flaked coconuts

lemon balm

Preheat oven to 392F.

Beat eggs and sugar really light and fluffy. Mix flour and potato starch with baking powder and gently stir it into the egg batter. Pour in a greased, floured springform pan, capacity 2 cups and a diameter of approx 9 inches. Bake in the lower part of the oven for about 20 to 25 minutes until the cake is dry and nicely colored. Leave in the pan for a few minutes before loosening from the pan, then put the pan together again and let the cake cool completely under the pan. When cold, split in 3 layers. 

Beat the egg yolks for the pineapple creme in a stainless steel saucepan together with pineapple juice and water, fresh lemon juice, sugar and potato starch. Simmer while stirring until it thickens, it must not boil. Remove from heat and allow to cool. Stir occasionally while it gets cold.

Beat the cream, then stir it in little by little until all is mixed in. Lightly roast the flaked coconut in a frying pan without fat. Cool.

Reserve 3 pineapple slices from the can and finely chop the rest. Spread pineapple creme on two of the cake layers and distribute the chopped pineapples on top of each. Put together and cover with the last layer. Spread remaining pineapple creme on top and all around the cake. Sprinkle with flaked almonds all around the sides. Decorate with pineapple, berries and lemon balm.

Enjoy!

Bella

Frozen Cream Cake with Raspberries and Meringue - Fryst gräddtårta med hallon och maräng

FROZEN CREAM CAKE WITH RASPBERRIES

AND MERINGUE

Fryst gräddtårta med hallon och maräng

1 cake, 8 to 10 pieces

Layer:

3 egg whites

0.6 cup sugar

Filling:

3½ oz flaked almonds

4 eggs

0.2 cup sugar

1.6 cup heavy cream

5.3 oz frozen raspberries

0.4 cup Nutella

Decoration:

raspberries

Preheat oven to 212F.

Beat the egg whites until stiff. Add sugar, little by little, while beating to a glossy, firm meringue. Draw a circle on a baking paper, diameter approx 9 inches, and spread 2/3 of the meringue out within the circle. Pipe out "tips" of the remaining meringue. Bake for 1½ hours until the meringue is dry.

Roast the flaked almonds in a frying pan (without any fat) until nicely colored. Separate the eggs and beat the whites with half of the sugar until firm and foamy. Beat the egg yolks with remaining sugar. Beat the cream and gently stir cream, half of the almonds and crushed meringue "tips". Gently stir in the egg whites and slightly mashed raspberries.

Place the meringue layer in a springform pan, diameter approx 10 inches. Heat up the Nutella over a hot waterbath and drizzle it into the batter. Pour it in the pan and freeze for at least 4 hours. Decorate with remaining almonds and perhaps raspberries.

Enjoy!

Bella

Strawberry Cake with Elderberry Fromage - Jordgubbstårta med fläderfromage

STRAWBERRY CAKE WITH ELDERBERRY FROMAGE

Jordgubbstårta med fläderfromage

1 cake, 10 pieces

3 cake layers, ready-made

or home-baked, or 1 whole

cake that you split yourself

Elderberry fromage:

5 gelatin sheets or

2½ teaspoons gelatin powder

0.4 cup concentrated

elderberry drink

1.2 cup heavy cream

3 egg yolks

3 tablespoons sugar

Filling:

0.3 cup strawberries

0.2 cup concentrated

elderberry drink

Decoration:

1.8 cups heavy cream

strawberries

Elderberry fromage:

Soak the gelatin sheets in cold water for 5 minutes, or do as you normally do with the powder. Heat 0.2 cup of the elderberry drink in a saucepan. Remove from heat and let the gelatin melt in the drink. Add remaining drink and allow to cool. Beat the cream in a bowl. Beat egg yolks and sugar in another bowl. Add the melted gelatin to the egg yolk batter in a narrow but steady stream. Gently stir the cream into the mixture. Leave to set in the fridge until it's spreadable.

Filling:

Slice the strawberries. Split the cake in 3 layers if you haven't already bought it in layers. Brush the layers with elderberry drink. Divide strawberries evenly over the first layer. Cover with fromage. Place the second layer on top and repeat the filling. Finish with the third layer. Wrap up in plastic and leave the cake in the fridge for at least 4 hours, so that the fromage sets properly. 

Spread whipped cream around the cake and decorate with piped cream in a nice pattern, and strawberries.

Enjoy!

Bella

Chocolate Mousse Cake - Chokladmoussetårta

CHOCOLATE MOUSSE CAKE

Chokladmoussetårta

1 cake, 8 to 10 pieces

3½ oz butter or margarine

2 eggs

1.2 cup sugar

0.6 cup flour

0.2 cup cocoa

Mousse:

7 oz dark chocolate

7 oz milk chocolate

5 egg yolks

1.6 cups heavy cream

Decoration:

berries

Preheat oven to 347F.

Melt the butter and allow to cool. Stir together eggs and sugar. Add butter, flour and cocoa and pour the batter in a greased springform pan, diameter approx 9 inches. Bake for about 20 minutes and allow to cool. Melt the chocolate over a waterbath and allow to cool.

Beat the egg yolks in a large bowl and beat the cream in another. Gently stir the chocolate into the egg yolks and quickly stir in a Little of the cream. Gently add remaining cream, pour it in the pan and store cold for about 4 hours to set.

When serving, cut the cake in nice pieces and decorate with berries.

One important thing is that the chocolate must not be too warm when stirring in the yolks, or they will curdle. If you suspect that, quickly stir in some cream.

Enjoy!

Bella

Kristina's Strawberry Cake - Kristinas jordgubbstårta

KRISTINA'S STRAWBERRY CAKE

Kristinas jordgubbstårta

1 cake, 12 pieces

5 eggs

1.2 cups sugar

0.6 cup flour

0.6 cup potato starch

1 teaspoon vanilla sugar

2½ teaspoons baking powder

Vanilla creme:

2 egg yolks

0.2 cup sugar

2 tablespoons butter

2 tablespoons corn starch, Maizena type

1 cup regular milk

0.2 cup cream

1 tablespoon vanilla sugar

Strawberry filling:

8.8 oz strawberries

0.2 cup powdered sugar

2 tablespoons Cointreau (orange liqueur, optional)

Decoration:

2 cups heavy cream

approx 9 oz strawberries

lemon balm

Preheat oven to 347F.

Grease and flour a round baking pan, diameter approx 9 inches. Beat eggs and sugar until white and fluffy. Mix flour, potato starch, vanilla sugar and baking powder. Gently mix this into the egg batter. Pour the batter in the pan and bake in the lower part of the oven for about 40 minutes. Leave in the pan for about 10 minutes before unmoulding onto a rack with a sugar-sprinkled baking paper. Allow the cake to cool before splitting it in 3 layers.

Mix egg yolks, sugar, butter, Maizena, milk and cream in a saucepan. Simmer while stirring until you see the first bubble. Cool the creme over a cold waterbath. Add vanilla sugar and spread it out on one of the layers. Mix finely cut strawberries with powdered sugar and optional Cointreau. Put this mixture on the second layer on top of the first and cover with the last layer.

Beat the cream and spread out thinly on the top layer. You can prepare ahead this far. Leave the cake overnight for a superb juiciness. Pipe out remaining cream around the sides of the cake. Decorate with strawberries and lemon balm.

Enjoy!

Bella

White Marzipan Cake with Strawberries and Cream - Vit marsipantårta med jordgubbar och grädde

WHITE MARZIPAN CAKE WITH 

STRAWBERRIES AND CREAM

Vit marsipantårta med jordgubbar och grädde

1 cake, 10 pieces

Layer:

3 eggs

1 cup sugar

0.8 cup flour

0.4 cup corn starch

1½ teaspoons baking powder

0.3 cup boiling water

Filling:

0.8 cup strawberry jam

4 cups fresh strawberries

1.6 cups heavy cream

Decoration:

1 package white marzipan covers

(we can buy them ready-made

here, as cakes with marzipan are

so popular in Sweden - we just

have to roll them out)

4 cups fresh strawberries

1.7 oz white chocolate

coconut flakes

Beat eggs and sugar until fluffy. Mix flour and corn starch with baking powder and blend this into the egg batter. Add the hot water. Pour into a greased, floured springform pan, diameter approx 9 inches, and bake in the lower part of the oven at 347F for about 40 minutes. Allow to cool slightly and loosen the ring.

Split the layer in 3. Divide jam, sliced strawberries and whipped cream between each layer and spread a thin layer of cream all around the cake to help attach the marzipan.

Roll out the marzipan and use a cookie cutter to measure out marzipan shapes to put around the edges, overlapping each other. If there is any marzipan left and you feel artistic, make roses and put on the cake. (I'm hopeless at it.)

Dip as many strawberries as you need to put all around the top of the cake in melted white chocolate and then coconut flakes. Decorate the cake.

Enjoy!

Bella

Meringue Cake with Lemon Curd - Marängtårta med lemon curd

MERINGUE CAKE WITH LEMON CURD

Marängtårta med lemon curd

1 cake, 8 pieces

1.6 cups heavy cream

0.8 cup lemon curd

2 ready-made meringue layers

9 oz fresh strawberries

Decoration:

9 oz fresh strawberries

lime zest

Beat the cream. Spread one layer with lemon curd and 1/3 of the cream. Rinse, trim and slice the strawberries and put them on the cream. Top with the second meringue layer and spread remaining cream on top. Decorate with strawberries and lime zest.

Enjoy!

Bella

Strawberry Cake with Cream and Lemon Crème - Jordgubbstårta i långpanna med grädde och citronkräm

STRAWBERRY CAKE WITH CREAM

AND LEMON CRÈME

Jordgubbstårta i långpanna med grädde

och citronkräm

1 cake, 12 pieces

Layer:

6 eggs

1.6 cups sugar

0.8 cup potato starch

0.6 cup flour

2 teaspoons baking powder

2 teaspoons vanilla sugar

0.3 cup boiling water

Lemon crème:

8 egg yolks

0.8 cup Heavy Cream

0.8 cup sugar

0.6 cup fresh lemon juice

7 oz butter

Decoration:

2 cups cream, beaten stiff

1½ lbs fresh strawberries,

half the amount for filling

and half for decoration

lemon balm leaves

Cake layer:

Preheat the oven to 350F. Beat eggs and sugar until white and fluffy. Mix potato starch, flour, baking powder and vanilla sugar in a bowl. Stir it into the egg batter together with the boiling water. 

Line a roasting pan, 12 x 16 inches, with baking paper and grease the paper. Spread out the batter and bake in the lower part of the oven for about 30 minutes. Cool.

Lemon crème:

Simmer egg yolks, cream, sugar and lemon juice in a saucepan while beating continuously with a plastic beater. Simmer until thickened, it must not boil. Stir the butter into the hot crème and allow to cool. Cover and leave in the fridge, preferably overnight.

Serving:

Split the cake in the middle. Spread most of the lemon crème on one of the layers. Slice 10½ oz strawberries and place on the crème, put the other layer on top and spread with whipped cream. Drizzle some of the remaining lemon crème on top and decorate with 10½ oz sliced strawberries. Put some lemon balm leaves on top because it looks nice.

Enjoy!

Bella

Party Cake - Festtårta

PARTY CAKE
Festtårta

A lovely cake filled with strawberries and whipped cream makes a wonderful addition to any party. On the top is a vanilla butter creme and flaked, roasted almonds.

Makes 1 cake in a pan for 10 cups = 12 to 16 pieces

Cake:
6 eggs
1 cup sugar
0.8 cup flour
0.4 cup ground almonds

Filling:
0.8 cup heavy cream
0.8 cup sliced strawberries
2 sliced bananas

Vanilla butter creme:
7 oz butter or margarine
0.4 cup powdered sugar
1 egg yolk
2 teaspoons potato starch
2 teaspoons sugar
0.8 cup milk
1 tablespoon vanilla sugar

Decoration:
powdered sugar
flaked Almonds


Beat eggs and sugar really light and fluffy. Add flour and Almonds and pour the batter in a greased springform pan, capacity 10 cups. Bake in the oven at 350F for about 40 minutes or until the cake is done. Gently loosen it and unmould. Split in 2 layers. Beat the cream until stiff.

Make the butter creme: Stir butter and powdered sugar until really light and fluffy. Mix egg yolk, potato starch, sugar and milk in a saucepan. Let it simmer until it thickens. Beat all the time, the creme must not boil. Remove from heat and beat until cold. Add vanilla sugar. Stir the vanilla creme into the butter mixture, little by little, and stir vigorously all the time. 

Put one cake layer on a round plate, cover with strawberries and bananas and cover those with cream. Put on the other layer, press them together lightly and leave the cake for about 30 minutes.

Spread the vanilla butter creme on top and sift with powdered sugar. Sprinkle with flaked almonds and store cold until serving.

Enjoy!

Bella

Peach Cake - Persikotårta

PEACH CAKE
Persikotårta

A thin, brittle cake layer of pie dough, shortcrust dough or puff pastry with a lovely filling of peaches and strawberries or raspberries makes a refreshing, not so overly fatty cake. Glaze with apple jelly.

Makes 1 cake = 8 to 10 pieces

Shortcrust layer:
7 oz butter or margarine
0.2 cup sugar
2 egg yolks
2 cups flour

Filling:
4 peaches
2 cups fresh strawberries or raspberries
0.2 cup apple jelly


Stir fat and sugar until fluffy, stir in the egg yolks and work the flour into it. Shape the dough to a bun and leave in the fridge for about 1 hour.

Meanwhile, prepare the fruit. Rinse the peaches, make cuts in them and pull off the skin. Rinse the berries if needed. Cut the peaches in wedges and drizzle with some lemon juice.

Heat the oven to 440F. Roll out the dough to a round cake and line a round, shallow pie pan, preferably a springform pan, with the dough. Bake for about 20 minutes or until nicely colored and seems done. Take it out and allow to cool. Cover with peach wedges and berries.

Warm up the jelly a Little so that it only just melts, then gently pour it over the fruit to glaze it.

This is lovely to serve as it is or with whipped cream or ice cream.

Enjoy!

Bella

White Chocolate Mousse Cake with Passionfruit - Vit chokladmoussetårta med passionsfrukt

WHITE CHOCOLATE MOUSSE CAKE
WITH PASSIONFRUIT
Vit chokladmoussetårta med passionsfrukt

On a dark, viscous almond cocoa layer you spread a snow-white cover of white chocolate mousse topped with passionfruit. Can it get any better?

1 cake = 8 pieces

10.6 oz almond paste
2 eggs
2 tablespoons cocoa

Filling:
1.2 cups heavy cream
7 oz white chocolate
2 egg yolks
2 tablespoons citrus liqueur, e.g. Cointreau or Limoncello

Decoration:
2 to 3 passionfruits (oh, how I love them!)


Heat the oven to 350F. 

Grate the almond paste and stir in eggs and cocoa. Pour in a greased, breaded springform pan, diameter approx 9 inches, and bake in the lower part of the oven for about 20 minutes. Allow to cool and then gently loosen the cake. Wash and dry it and put the cake back in.

Beat the cream. Melt the white chocolate on low heat over a waterbath so that it just softens up, then remove and stir until it melts. White chocolate is extra heat sensitive.

Beat the egg yolks in a large bowl. Add the chocolate while stirring vigorously, then stir in the alcohol and last the cream. Spread this mousse over the cake in the pan, cover with plastic foil and freeze for at least 3 hours.

Split the passionfruit and scoop out the pulp. Spread it out on top of the mousse and allow the cake to be in room temperature approx 30 minutes before serving.

Enjoy!

Bella

Ida's Home-Made Ice Cream Cake - Idas hemlagade glasstårta

IDA'S HOME-MADE ICE CREAM CAKE
Idas hemlagade glasstårta

Ida's cake isn't shaped as these cakes usually are, but made in a rectangular bread baking pan. It consists of delicious almond paste layers alternated with berries of the season and ice cream. The success is … well, a success!

Serves 8

10.6 oz almond paste
3 eggs
1 tablespoon sugar
1.2 cups heavy cream
4 cups fresh or frozen berries like
raspberries, strawberries or blueberries


Heat the oven to 300F.

Coarsely grate the almond paste. Separate the eggs and beat the egg whites until stiff. Mix the almond paste with the egg whites.

Draw 3 rectangles on baking paper, using the bread pan you will use for making the cake (it should hold about 6 cups). Spread the almond batter onto that and bake the layers on the middle shelf of the oven for about 20 minutes. Transfer to a rack and remove the baking paper. 

Beat egg yolks and sugar until fluffy. Beat the cream and mix it into the egg batter with the berries. Alternate almond layers and berry creme in the pan - start and finish with almond layers. Cover with plastic foil and put in the freezer for at least 4 hours. Unmould the cake about 20 minutes before serving.

Decorate, if you wish, with 0.8 cup whipped cream and 2 cups berries.

Enjoy!

Bella

Frozen cherry cake - Frusen körsbärstårta

FROZEN CHERRY CAKE
Frusen körsbärstårta

An excellent cake which can be made several days in advance. Keep it in the fridge and take it out when you have guests.

1 cake, approx 12 pieces

4 cups vanilla ice cream

2 cans cherries, each approx 12 oz
3½ oz butter or margarine
2/3 cup sugar
2 eggs
2½ oz baking chocolate
1 cup flour
½ teaspoon baking powder
1/3 cup milk
2/3 to ¾ cup cherry jam
1 cup heavy cream

Stir the ice cream until soft and mix it with the canned cherries. Save some berries for decoration. Pour the ice cream in a round pan with plastic or aluminum foil, diameter 9 to 10 inches, and freeze again for at least 2½ hours.

Stir fat and sugar until fluffy. Add the eggs, one by one. Melt the chocolate and blend it into the batter. Mix flour and baking powder and stir it into the batter alternating with milk. Pour in a greased, floured baking pan, 6 cups and a diameter of 9 to 10 inches. Bake in the middle of the oven at 175 to 200°C/350 to 390F for 30 to 40 minutes or until done. Unmould on a rack and allow to cool, then split in two layers.

Put half of the cherry jam on one layer and the frozen ice cream on top. Spread remaining jam over the ice cream and put the second layer on top. Beat the cream and spread it on top of the cake. Put in the freezer for a few hours.

When serving, you cut the cake in pieces and thaw for about 5 minutes before serving. Decorate with berries.

Enjoy!

Bella