Strawberry blueberry cake: so sweet, so simple

I love berries, they are full of nutrients and so delicious. Nothing better than a strawberry blueberry cake to get the best out the berries! They give the cake a fresh and creamy touch!

I love to make this cake in the mountains where I can get fresh berries or even pick them by myself.

Furthermore, I would taste this cake together with a fruity white wine as a Moscato from Asti, from a region in the north of Italy called Piedmont.

RECIPE FORMAT

INSTRUCTIONS

Here is what you need for your strawberry blueberry cake:

• 100 g of flour 00
• 100 g of potato starch
• 80 g of melted butter
• 200 g of icing sugar
• 6 fresh eggs
• 100 grams of strawberry and bluberry
• 50 grams of sugar (a couple os table spoons)
• 1 tablespoon of lemon juice
• Fresh Thyme
• Some grated ginger
• The grated rind of one lemon bio (or less if you wish – in alternative you may add vanilla extract)
• A pinch of salt
• Butter and flour

You also need: a mold of 24 cm diameter

DIRECTIONS

1. Turn on the oven and set the temperature to at 180 C degrees (350 F degrees)
2. Divide the egg yolks from the whites
   
3. Whip the egg whites well with the help of an electric mixer and set aside
   
4. With the same mixer whip the egg yolks with the icing sugar until will be soft and fluffy
   
5. Put together the mixture of egg yolks and sugar with half of the egg whites. Do it with a wood spoon and a gentle top down motion,  till you will get a smooth cream
   
6. Sift both the flours and add them gently to the cream
   
7. Add the lemon grated limb or the vanilla extract
   
8. Pour the other  half of egg whites and the melted butter very gently warmed
   
9. Put some melted butter on the pan and a light layer of flour (if you use a silicon pan this is not needed)
10. Pour the cake cream and place in a hot oven and bake for about 40/45 minutes (at 350 F degrees)
    
11. Turn off the oven and let the cake cool inside. After 30 minutes your cake will be colder, and you may put it a plate and cover with a little sifted icing sugar
    
12. While the cake is cooking, you can prepare the fruit compote: put fruits, sugar, thyme, grated ginger and lemon juice in a non-stick pot
    
13. Let it cook at low heat, stirring occasionally for about 30/40 minutes, at the end you will get your sweet jam!
    
14. Let the composte cool before start stuffing the cake
15. Cut the daisy cake it in smaller pieces – I usually cut in quarters: this will make the stuffing much easier!
    
16. The following step consists in cut the cake horizontally , and stuff it with your compost
    
17. Recompose the cake and let it rest for few hours. It will be even better because the compote will drench into the cake
    
18. Enjoy your strawberry blueberry cake and Buon Appetito with Easy Italian Cuisine!