How to make summer cake with strawberries and raspberries

1. Prepare the tin
   Preheat the oven to 160°C fan (175°C conventional). Place a sheet of baking paper between the base and the sides of a springform tin with a diameter of 20–23 cm. Don’t grease the sides, as the batter rises better and gives you a taller sponge.
2. Whisk
   Whisk the eggs and sugar until really fluffy and thick.
3. Mix
   Mix the sour milk or buttermilk, oil, vanilla and salt in a small bowl. Mix the flour with the baking powder.
4. Fold
   Sift in the flour, then gently fold in the wet ingredients. You should still have a very thick and fluffy batter.
5. Bake
   Pour the batter into the tin and bake for around 25–30 minutes, until a wooden skewer comes out dry when you test it. Leave to cool, then divide the sponge into three layers.
6. Make the custard
   Mix the egg yolks, sugar and cornflour in a bowl. Bring the milk to the boil. Pour it into the egg mixture while whisking, then pour everything back into the saucepan.
7. Thicken
   Heat on medium while stirring constantly until the custard thickens. Remove from the heat and add the butter and vanilla. Pour into a bowl, cover with cling film and leave in the fridge until cooled.
8. Assemble
   Whip the cream until light and airy. Take about 2 dl and fold it into the custard. Cut half the strawberries into cubes.
9. Fill the cake
   Spread half the cream custard over one sponge layer. Add strawberries and raspberries, then do the same with the next layer.
10. Decorate
    Place the final sponge layer on top and spread cream all around the cake. Pipe rosettes in a ring around the top and drag them towards the centre with the back of a spoon.
11. Finish
    Cut the remaining strawberries into quarters and place them in the middle of the cake, finishing with raspberries.

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