My Berry Cake

Cake batter

1. Take a mixing bowl / food processor and stir the butter, which is at room temperature, with the ground raw cane sugar and vanilla extract until frothy. Then gradually add the eggs and continue to blend / mix.
2. Then, from the organic lemon, rinse it with hot water, rub it dry and pour in the grated peel and the squeezed juice together with the milk. Then mix the wheat flour with baking powder and a pinch of salt and gradually sift it into the running machine.
3. Finally, carefully fold in the blueberries. Preheat the oven to 175 ° degrees top / bottom heat. Pour the cake batter into a round, greased 24-inch baking pan and smooth it out. Bake for about 30 to 35 minutes. After baking, take out and let cool.

Pudding & buttercream

1. Remove about 8 tablespoons of the milk and stir the cornstarch with the raw cane sugar until smooth. Then stir the egg yolks into the cornstarch mixture. Pour the rest of the milk into a saucepan and add the vanilla extract, bring to the boil.
2. Now pour the cornstarch mixture into the boiling milk, stir and then remove from the stove. Now let it cool down and cover with a foil so that no skin can form. At a later point in time, put the butter at room temperature in a mixing bowl and stir in the powdered sugar until lightly frothy.
3. Then add the pudding spoon by spoon (which is of course the same temperature as the butter, otherwise it will curdle) and stir it until smooth.

Filling & buttercream

1. Cut the cooled cake batter horizontally twice. Place the bottom cake batter (base) on a cake plate. First, spread a thin layer of buttercream on top. Wash the strawberries, remove the greens and cut into slices.
2. Spread about 125 grams of it on half of the buttercream. Then coat the underside of the second cake batter (middle piece) also thinly with buttercream and place on half of the strawberries. Then put it on carefully.
3. Coat the top (middle piece) thinly with the buttercream and place the other 125 grams of cut strawberry slices offset on the other side. Brush the top of the cake batter from below with the buttercream as in the middle piece and put on.

Decoration

1. The rest of the buttercream (halve again for a second coloring) is now slightly colored with the food coloring “purple” so that it becomes a light purple. Spread the entire cake thinly with it and put it in a cool place for about 2 hours or overnight.
2. The next day the buttercream is colored again so that it becomes a nice dark purple. Take the cake out of the refrigerator and spread it thinly again. The rest of the cake is spread over the top of the cake.
3. Sort raspberries, blueberries & strawberries, wash. Remove the green from the 10 strawberries and cut into cubes, halve the raspberries. Then distribute all the fruit on top. Put the halved raspberry pieces and the blueberries all around.
4. Finally, sprinkle with the pistachios & the sugar hearts and put the cake in the refrigerator again. Take out half an hour before consumption and then cut into pieces and serve to the guests.