Ingredients (For 8 people): For the 2 sponge bases: 250 g flour, 250 g sugar, 12 tablespoons of Carli Cooking Olive Oil, 8 eggs.
For the filling: 500 ml of fresh double cream, 80 g icing sugar, 600 g of red berries, 150 ml of sugar syrup (sugar and water mixed in equal parts heated until the sugar melts) + 100 ml of kirsch.
Time required: 20 minutes preparation + 24 minutes cooking time
Preparation The sponge bases: beat the eggs and the sugar together until they are of a mousse-like consistency; gently add the flour then the oil. Place half the mixture in a circular oiled and floured tin and cook in an oven preheated to 170°C for 12 minutes. Do the same with the other half of the cake mixture, but using a slightly smaller tin. Turn out, allow to cool and slice each cake through the middle horizontally into 2 layers. The filling: make a Chantilly cream by beating together the cream and the sugar. Lightly soak the first of the larger cake slices in the sugar syrup and kirsch. Cover with the cream, then the fruit. Place the second part of this cake base on top, covering with the sugar syrup and kirsch, adding the fruit in the same way. Do the same with the second cake and finish by covering with cream and fruit. This festive dessert is amazing and very easy to make. Prepare the cake bases the day before and fill them at the last moment just before serving.
