Apple and Blackberry
250g Caster sugar
8 medium free range eggs
250g Plain flour
50g Butter melted
For the blackberry and apple compote
1 Apple Cooking apples are best for this
100g Caster sugar
500ml Double cream
1 tsp Vanilla extra or paste
Icing sugar for dusting the top
Pre heat the oven 180c
Line 3 8 inch sandwich cake tins if needed
Place the sugar and eggs into a mixing bowl and whisk together until it thickens up and doubles in volume, I would suggest an electric whisk for stand mixer ass it will take 10 minutes.
Fold in the flour and melted butter until smooth, then pour into the 3 cake tins.
I use a set of scales to make sure each cake is divided equally.
Bake in a pre heated oven for 20 minutes.
When baked remove from the oven and leave to cool completely before removing from the tins.
To make the complete, peel, core and dice the apples up into small cubes then add to a pan with the sugar.
Cook on a medium heat for 10 minutes until the fruit breaks down.
Add the blackberries and continue to cook for 4-5 minutes, by doing it in this order you will preserve a fresher flavour of the blackberries.
Leave the compote to cool before using as you don’t want it to melt the cream.
Whip the cream and vanilla in a bowl to a soft peak.
To serve spread the fruit compote on top of the first layer of cake, then add some cream.
Top with the second layer of cake and repeat the process, making sure it stays level.
Dust with a little icing sugar to finish
Go to www.cookserveenjoy.com for all my equipment that I use in my kitchen