Festive Berry Custard Cakes

Serves 15 people

45mins Prep

35mins Cook

Mini cakes with Barker’s Professional Berry Fruit Mince, filled and topped with Barker’s Professional Custard Flavoured Patisserie Cream, and garnished with fresh berries.

By Josie Wells

Cabinet Food,

Desserts,

Christmas Recipes

Ingredients

Cake

300 g Caster sugar
3 eggs
300 ml Canola oil
2 tsp Vanilla essence
300 g Plain flour
1 tsp Baking soda
1 tsp Salt
250 g Unsweetened Greek yoghurt
175 g Barker's Professional Berry Fruit Mince

To Decorate

500 g Barker's Professional Custard Flavoured Patisserie Creme
300 g Barker’s Professional Berry Fruit Mince
fresh berries, to garnish
Icing sugar, to dust

Method

Cake

Preheat oven to 160ºC fan bake / 180ºC conventional. Grease a 30cm x 40cm tin (at least 5cm deep) and line with baking paper.
Place sugar and eggs in a large bowl and beat with an electric mixer until thick and creamy (about 5 minutes). Gradually beat in oil and vanilla.
Sift flour, baking soda and salt over the top and mix until mostly incorporated. Stir in yoghurt and mix until well combined. Pour into prepared tin.
Drizzle Barker’s Professional Berry Fruit Mince over the mixture and use a flat bladed knife to swirl in.
Bake in the centre of the oven for 35 minutes, until golden brown and a skewer inserted in the middle of the cake comes out clean. Leave to cool in tin

To Decorate

Remove cooled cake from tin. Use a 6-7cm circular cutter to cut out 15 rounds of cake. Cut each piece of cake in half horizontally.
Pipe half of the Barker’s Professional Custard Flavoured Patisserie Cream onto the bottom cake layers, then top with Barker’s Professional Berry Fruit Mince. Sandwich together with the top cake layers and pipe remaining custard on top. Garnish with berries and dust with icing sugar.