Low sugar cake with blackberries

Materials:

  • 250 gram FunCakes Mix for Sponge Cake – Low Sugar
  • 200 gram FunCakes Mix for Buttercream – Low Sugar
  • 200 gram eggs (4 pieces)
  • 240 gram unsalted (cream) butter
  • 225 ml water
  • Wilton baking pan round 20 cm
  • Wilton cake leveler
  • Wilton Spatula
  • FunCakes cake carton round 22 cm
  • Cake topper of your choice
  • Blueberries
  • Blackberries
  • Leaves of mint
  • Edible violets

Preparation:
Add 200 ml of water to 200 g of the mix for Buttercream and beat with a whisk. Then let the mixture rest at room temperature for at least one hour.

Preheat the oven to 175°C (convection oven 160°C). Ingredients need to be at room temperature. Put 200 g mix for Sponge Cake, 4 eggs and 25 ml water in a bowl. Mix at high speed for 7-8 minutes. Then mix at low speed for another 2-3 minutes. Pour the batter into a buttered baking pan (1/2 to 2/3 full). Place the cake in the oven and bake the cake in 30-35 minutes ready. Don’t open the door during baking! The cake is ready when it feels springy to the touch. Release the cake immediately after baking and let it cool down on a cake grid.

Beat 240 g butter for approx. 5 minutes until creamy. Add a part of the mixture to the butter and beat until the mixture has been completely absorbed before adding the next part. Once all of the mixture has been added, beat to a smooth buttercream (approx. 10 minutes).

Place the cake on the cake carton and cut it twice with the cake leveller. Fill both layers with a layer of buttercream and stack them back on each other. Cover the outside of the cake with a thin layer of cream.

Place the cake topper in the cake and decorate it with blackberries, blueberries, leaves of mint and violets.