覆盆子蓝莓蛋糕 (Berry Cake)

转眼间小宝贝已经1岁了，时间过的真快啊！阿姨没什么可以送给你，只能亲手做个生日蛋糕给你... 祝你生日快乐！快高长大！

Frosting Ingredients:

• 400g Whipping Cream 
• Castor Sugar

Methods:

1. Beat the whipping cream with sugar on high speed until stiff peaks.

Toppings/Fillings:

• 350g Blueberries
• 400g Raspberries

Cake Ingredients:

• 5 Egg Yolks
• 20g Castor Sugar
• 120g Milk
• 55g Melted Butter
• 120g Cake Flour
• 5 Egg Whites
• 60g Castor Sugar
• 1tsp Vanilla Powder

Methods:

1. Preheat oven to 160C.
2. Whisk egg yolks with sugar. Add in melted butter and milk, whisk together. Add in cake flour, whisk to combine.
3. Beat egg whites with mixer until frothy. Add vanilla powder and sugar, beat until stiff peak.
4. Whisk one-third of the egg white mixture into egg yolks batter. Gently fold to combine.
5. Fold in the remaining egg white mixture to combine.
6. Transfer batter to the bake pan. Bake for 45min to 1 hour.
7. Let cool upside down for 1 hour.
8. Once your cakes are fully cooled, cut cake horizontally into 2 layers using a sharp serrated knife. Place the bottom layer on a cake stand. Spread a thin layer of frosting over it. Cover with berries.
9. Top with remaining cake layer. Spread with remaining whipped cream. 
10. Decorate the top of the cake with raspberries and blueberries.