Easy Cherry Berry Cake

a suitable no bake cherry berry cake made with savoiardi sponge finger biscuits

The ingredient of Easy Cherry Berry Cake

• 300ml thickened cream
• 2 tablespoons icing sugar
• 1 teaspoon vanilla extract
• 250g strawberries hulled coarsely chopped
• 24 small savoiardi biscuits
• 125ml half of cup fresh orange juice
• whole and chopped pitted cherries to serve

The Instruction of easy cherry berry cake

• ufeffuse electric beaters to beat 200ml cream in a bowl until smooth peaks form add the icing sugar and vanilla and beat till firm peaks shape place the strawberry in a bowl and use a fork to coarsely mash fold into the cream mixture
• cut 10 savoiardi biscuits in half of crossways place cut aspect down around the facet of a 19cm base measurement springform pan place the orange juice in a bowl working with 1 biscuit at a time quick dip 7 of the last biscuits into the orange juice turning to soak each side place over the base of the pan trimming to match where necessary
• spread half of the cream combination over the biscuit layer repeat with the final 7 biscuits and orange juice top with the last cream combination and smooth the surface gently tap the pan on the bench to settle the aggregate and get rid of any air wallet cover and vicinity within the refrigerator for four hours or until chilled
• to serve remove the aspect of the pan from the base and thoroughly run a big knife among the base and the cake to loosen gently slide the cake onto a serving plate alternatively simply serve the cake at the springform pan base
• use electric powered beaters to beat the final 100ml cream in a bowl until gentle peaks form dollop the cream onto the cake top with cherries

Nutritions of Easy Cherry Berry Cake

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a