Tremendous shortcake

Tremendous shortcake

  • 1 punnet Driscoll's blackberries (125 gram)
  • 1 punnet Driscoll's raspberries (125g)
  • 1 punnet Driscoll's blueberries (125 g)
  • 10½ ounces/300 gram Greek 0% yogurt
  • 7 ounces/200 gram light brown sugar
  • 2 ounces/60 gram sunflower oil
  • ½ teaspoon salt
  • 1 teaspoon grated orange zest
  • 2 eggs
  • 9 ounces/250 gram plain flour
  • 2 teaspoons baking powder
  • 3 ounces/80 gram of icing sugar
  • 1½ teaspoon grated lime zest
  • Fresh mint for garnishing
  • 14 ounces/400 gram of cream cheese at room temperature
  • 7 ounces/200 gram Greek 0% yogurt
  • 1 teaspoon vanilla extract

65 min | 1 cake 8 - 12 pieces | snacking | easter | picnic

Raspberry
Strawberry shortcake recipe
Raspberry

Directions

  • Pre heat the oven to 175°C. 
  • Line the bottom of a loose bottom tin with baking paper and brush the sides with butter.
  • Mix the baking powder with the flour.
  • Mix together in a large bowl the Greek yogurt, light brown sugar, sunflower oil, salt, orange zest and eggs. 
  • Sieve the flour into the mixture and stir to get a smooth batter. 
  • Pour into the tin and smooth the top. 
  • Place the baking tin in the oven and bake the cake for 40 up to 45 minutes. 
  • Leave to cool down to room temperature. 
  • Cut the cake horizontally in half with a serrated knife.
  • Mix the cream cheese, Greek yogurt and vanilla extract in a bowl with a hand blender. 
  • Gradually add sugar and lime zest and keep mixing. 
  • Mix until the sugar has been dissolved. 
  • Add the blackberries, blueberries and raspberries carefully to a large bowl. 
  • Place the bottom half of the cake on a gateau stand or large plate. 
  • Spread half of the icing on the cake. 
  • Put half of the fruit on top. 
  • Spread the bottom of the top half of the cake with icing and put on top of the fruit layer. 
  • Spread the rest of the icing on top of the cake and scatter with fruit. 
  • Finish with small sprigs of mint.
     
Leafs Raspberry
Leafs

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