Triple Berry Cake

By minid33

Ingredients

• For the cake:
• 3 eggs
• 3/4 cup sugar
• vanilla
• 1 tbsp lemon zest
• 3 tbsp olive oil
• 1 1/2 tsp baking powder
• 1/2 baking soda
• 2 cups flour
• 3/4 cup of milk
• For the Raspberry Whipped Cream:
• 1 1/2 cups heavy cream
• 3 tbsp confectioners sugar
• 1 tsp vanilla
• 1/2 cup finely crushed freeze dried raspberries (I used the Just Fruit Brand)
• For the Glaze and filling:
• 2 cups strawberries
• 2 tbsp lemon juice
• 1/4 cup blueberries
• 3 tbsp sugar

Details

Servings 8

Preparation

Step 1

Preheat the oven to 350. Stir together the wet ingredient and mix in the sugar. Combine the flour, baking, powder and baking soda. Stir the dry ingredients into the wet alternating with the milk. Pour into a greased and floured cake pan and bake for about 35 minutes.
While the cake is baking slice 1 cup of the strawberries. Simmer the strawberries. Blueberries, lemon juice and sugar over medium heat. Bring to a rolling boil and remove from the heat. This may be chilled in the refrigerator.
In a large mixing bowl or a standing mixer whip the cream with the vanilla and sugar. Add the finely crushed raspberries when the cream is still very soft. Combine until the color is even throughout. Refridgerate this until the cake is ready to be assembled.
When fully cooled, slice the cake in to even layers. For a neater presentation, you may slice the top off the risen cake. To assemble, brush the bottom layer with the sauce using a pastry brush. Place a layer of the raspberry whipped cream and on top of this a layer of sliced strawberries. Put the top layer of the cake on and brush with the glaze. Evenly frost the cake with the remaining raspberry whipped cream and decorate with berries.
Serve with a spoonful of the remaining glaze.