This Berry Cake Looks Fancy #shorts

By Natasha's Kitchen · 45 min

Ingredients

Instructions

1. Preheat the oven to 350°F and line the base of a 9-inch round cake pan or springform pan. Chill a large mixing bowl in the freezer.
2. Beat 3 eggs on high speed for 1 minute with the whisk attachment. Gradually add the sugar and beat for 8 minutes, until thick and forming a ribbon when the whisk is lifted.
3. Sift the flour and baking powder into the eggs in three additions, folding after each. Fold in the vanilla just until blended.
4. Bake at 350°F for 25 minutes. Rest the cake in the pan for 3 minutes, loosen the edges with a thin spatula, then invert onto a wire rack, peel off the parchment and cool completely.
5. Stir the raspberry jam and hot water together in a measuring cup until smooth. Warm slightly if lumpy.
6. Beat the cold cream in the chilled bowl on high for 1 to 2 minutes, until stiff peaks form.
7. Beat in the pudding powder and powdered sugar, 1 tablespoon at a time, on medium-high until fully combined. If too thick, add milk half a tablespoon at a time, then beat about 2 minutes until smooth.
8. Spoon half the frosting into a piping bag fitted with a large star tip and set aside. Spread the rest over the cake top.
9. Arrange the berries over the frosting, leaving a 1-inch border. Brush the glaze over the berries, then pipe the reserved frosting around the top edge. Serve or refrigerate.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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