Soft and delicious, this Soft Red Berry Cake filled with Milk Cream is truly a treat. You can decorate it with seasonal fruits of your choice; I used raspberries, strawberries, and cherries as a tribute to the upcoming summer.

Cuisine: Italian

Ingredients

1 cup cup milk
2 tbsps tbsps cornstarch
1/4 cup cup sugar
1 pack pack vanillin (0.4 g)
1 egg
1 egg yolk
3 1/2 tbsps tbsps sunflower oil
1/2 pack 1/2 pack baking powder (8 g)
1/4 cup cup Greek yogurt (blackberry flavor)
1 cup cup Manitoba flour
1/3 cup cup sugar
10 oz oz raspberries
as needed strawberries
as needed cherries
as needed mint (leaves)

Preparation

Place the milk in a saucepan and heat until almost boiling. At this point, add the sugar, then the sifted flour and vanillin, stirring continuously over medium/low heat with a whisk until the cream thickens.
Place in a bowl, cover with plastic wrap, and let cool.
In a bowl, beat the eggs with the oil, then add the yogurt and continue to mix with a whisk. Now pour in the sugar and mix well, still beating with a whisk. You don’t need to beat for too long, just enough to obtain a fluid and lump-free mixture.
In another bowl, mix the flour with vanillin and baking powder, sift them and add them to the egg mixture. Beat well with a whisk, trying to incorporate air; the mixture should be slightly frothy and smooth.
Butter and flour a square baking pan with a side of 8 inches, pour the mixture into it, trying to level it. Bake at 350°F for about 20 minutes, on the second rack from the bottom of the oven. Remove from the oven and let cool.
Level the surface of the cake with a knife to make it even.
Then cut the cake into two layers, use half of the cream to fill the inside and the other half to cover the surface.
Decorate with raspberries, cherries, strawberries, and mint leaves.