Easter cake with lemon curd and fresh berries

Ingredients

• 200 g softened butter
• 200 g granulated sugar
• 4 eggs (M)
• 200 g self-raising flour
• 1 tsp baking powder
• Pinch of salt
• 4 tbsp milk
• 200 g lemon curd (from a jar or homemade)
• 400 ml whipping cream
• 2 tbsp powdered sugar (plus extra for dusting)
• 1 tsp vanilla extract
• 150 g fresh blueberries
• 150 g fresh raspberries
• Handful of fresh mint leaves

Instructions

1. 1

   Preheat the oven to 175°C (top and bottom heat).Beat the softened butter with the sugar until creamy using a mixer. Add the eggs one at a time, mixing well between each addition.Sift the flour, baking powder and a pinch of salt over the butter mixture and gently fold it in. Add the milk and mix until you have a smooth batter.Grease the springform pan and lightly dust with flour. Pour the batter in and bake the cake for 30 to 35 minutes in the oven. Insert a skewer into the center: if it comes out clean, the cake is done.Let the cake cool completely on a rack. Then cut it horizontally in half with a long serrated knife.Whip the cream to stiff peaks with the powdered sugar and vanilla extract. Reserve one third of the whipped cream for the top.Spread the lemon curd over the bottom half of the cake. Spread two thirds of the whipped cream over it and scatter a handful of blueberries and raspberries. Place the top half on.Spread the remaining whipped cream over the top of the cake. Decorate generously with the remaining berries, some fresh mint leaves and, if you like, a light dusting of powdered sugar.Chill the cake for at least 30 minutes before serving so everything sets. Cut into neat slices and serve on a flat or deep plate.