Buttery Cream Cake with Berries

Preheat oven to 350 degrees F, and butter and flour two 9 inch cake pans.


If you have a large electric mixer, this whole recipe is a cinch to make.
6 large egg yolks
1 cup milk
2 tsp vanilla extract
1 1/2 cups sugar
3 cups sifted cake flour
1 Tbsp + 1 tsp baking powder
3/4 tsp salt
12 Tbsp unsalted butter, at room temperature, and cut into pieces

 Fruit preserves, or jam, about 10 - 12 oz.  Strawberry, blueberry, triple berry - any sort of berry to complement the fresh fruit in the layers, and on top.

Fresh berries

Whipping cream, 2 pints, sweetened with 2 Tbsp sifted powdered sugar

Combine the dry ingredients in your mixer bowl - flour, sugar, baking powder and salt.  Mix on low until blended. 
In a separate, medium bowl lightly blend the egg yolks, 1/4 cup milk, and vanilla extract.


Add the butter and 3/4 cup milk to the dry ingredients.  Mix on low until moistened , then beat for a couple of minutes until aerated.  Scrape down the sides of the bowl, then add the egg mixture, beating well for about a minute.


Divide the batter between the 2 cake pans.  Bake for about 25 to 30 minutes (it is done when a toothpick inserted in the center comes out clean, and the cake springs back when you lightly touch the center.


Cool on racks for 10 minutes, then remove from pans.  Wrap loosely in Saran Wrap, then freeze for a couple of hours, or overnight.



Whip the cream with a couple of tablespoons of powdered sugar.
Remove cakes from wrap, then - on a clean, flat surface - cut each cake horizontally in half.  Spread with jam, then add some berries, and a layer of whipped cream.  Repeat this until your cake is fully assembled.  Frost the outside with whipping cream, then decorate with berries any way you wish.  Presentation can range from casual to very elegant - depending on the occasion. Refrigerate!