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CYNTHIA'S SURPRISE

PREPARATION

CAKES WITH A SURPRISE EFFECT

  1. Preheat the oven to 180°C. Assemble the baking tin and butter lightly.

  2. Mix flour, sugar, baking powder and salt well. Add soft butter in small pieces. Roughly work in the butter with a food processor or hand mixer.

  3. Add eggs and mix on low speed for 15 to 20 seconds. Divide the batter evenly into the baking pans.

  4. Bake for about 20 minutes until the sponge cake is golden. If necessary, cover with parchment paper after 15 minutes if the biscuit takes on too much colour.

  5. Let the biscuit cool in the baking pan for 5 minutes. Then turn out onto a wire rack to let the cake cool completely.

  6. Whip the cream, add the icing sugar and continue beating until the cream is stiff.

  7. Scatter fresh fruit over the sponge cake, then top with a layer of whipped cream followed by more fruit. Make sure the bottom sponge is well filled. Place the 2nd biscuit on top.

  8. Enjoy Cynthia's Surprise - and impress your guests.

INFORMATION

For 1  Cynthia Surprise baking pan   for 1 filled biscuit cake with two layers

INGREDIENTS

Biscuit:

  • 225 grams of flour

  • 225 grams of sugar

  • 4 tsp baking powder

  • 1 pinch of salt

  • 225g butter, softened

  • 4 eggs, lightly beaten

Filling:

  • 150 ml whipping cream, very cold

  • 1-2 tbsp powdered sugar, sifted

  • possibly fresh berries of the season

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