Summer Berry Cream Cake

Preparation

1. Step 1

   To prepare cake, first heat oven to 350 degrees. Oil or spray a 10-inch springform pan, and line bottom with parchment paper.

2. Step 2

   Using an electric mixer at high speed, whisk eggs and sugar together until they triple in volume, becoming thick and airy. Add vanilla and lemon zest, and whisk to combine. Reduce speed to medium-low, and gradually add flour. Remove bowl from mixer, give a final fold with a spatula and pour into prepared cake pan. Bake until risen and light golden brown, 25 to 30 minutes. Cool pan on wire rack 10 minutes, and remove sides from pan.

3. Step 3

   When cake is cool use a long, thin knife to split it into 2 thin disks. Place bottom half cut side up on a serving platter; place other half cut side up on a large piece of foil. In a blender, combine 2 cups strawberries, confectioners’ sugar and lemon juice. Purée until smooth. Set aside ¼ cup purée, and divide remaining purée between two cake layers, pouring over cut sides and spreading with a rubber spatula.

4. Step 4

   In a large bowl, combine reserved ¼ cup purée with ½ cup blueberries, ½ cup blackberries, ½ cup red raspberries and currants or golden raspberries. Fold gently to mix.

5. Step 5

   Whisk heavy cream with vanilla until thick but still soft. Spread half over cake sitting on serving dish. Top with fruit mixture, and place remaining cake half on top, cut side down. Spread remaining cream on top. Cut strawberries into halves or quarters, and place in a bowl. Add remaining ¼ cup each of blueberries, blackberries and raspberries, and toss to mix. Arrange berry mixture on top of cake, and dust with confectioners’ sugar.