Divine wild berry & cream sponge cake dessert
The divine mix of sponge cake, cream and wild berries makes this colourful dessert unforgettable. This wild berry casserole is super easy to make. Let it chill in the fridge for a bit, and serve. I got this recipe from a friend after I tasted it. It is so simple, that she did not even need to write it down, she just told me the steps.
I always make it with my home made sponge cake. If you don’t have enough time for your own sponge, try it simply with a store bought one. It is great with fresh fruits, but for me frozen mixed berries work the best.
The sauce has its secret ingredient – sour cream. It sounds wild doesn’t it?! Taste the result, and you will understand immediately what I am raving about. The sour cream brings together the sweetness of the sugar and the sourness of the lemon, and creates a fantastic balance. There is no strict rule about the amount of sugar and lemon you should use.
Divine wild berry & cream sponge cake dessert
Ingredients
Sponge Cake – for a 23 cm / 9″ diameter round baking pan
6 eggs
120 g sugar
120 g flour
some flour and grease (butter, shortening, margarine or cooking spray) to grease and flour the pan
Cream sauce
1 cup sour cream
1 cup whipping cream (or heavy cream)
2,5 tbsp powder sugar
1 tbsp lemon juice
Berry mix
4-5 cups frozen strawberries, blackberries, blueberries or any berry mix you like
Method
Sponge cake
Follow the step by step instructions in my Sponge Cake recipe
Cream sauce
Mix sauce ingredients, and adjust the sweetness and sourness to your taste. I like a nice, balanced flavour, not too sweet, not too sour.
Cover a large glass or ceramic baking dish with a layer of inch-sized sponge cake pieces.
With a small ladle or spoon pour half of the sauce (a third if you make three layers) onto the sponge layer. Use the spoon to spread it evenly.
Spread evenly half of the berries (a third if you make three layers) on the sponge cake pieces
Repeat the layers again (once or twice depending on the size of the baking dish) – sponge cake pieces, sauce and berries.
Cover it and refrigerate for a couple of hours to chill, then it is ready to serve. Enjoy!
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Divine wild berry & cream sponge cake dessert
Ingredients
Sponge Cake – for a 23 cm – 9" diameter round baking pan
- 6 eggs
- 120 g flour
- 120 g sugar
- butter and flour to grease the baking pan to grease the pan butter, margarine, shortening or cooking spray could be used
Sauce
- 1 cup sour cream
- 1 cup whipping, heavy or table cream
- 2,5 tbsp powder sugar
- 1 tbsp lemon juice
Berry mix
- 4-5 cups frozen strawberries, blackberries, blueberries
Instructions
- Take the frozen fruits, the amount you wish to use for this recipe, out from the freezer, and let them thaw out in a bowl at room temperature
Sponge cake – follow the step by step instructions in my Sponge Cake recipe
- I used the same egg – flour-sugar ratio ( 1 egg – 20 g flour – 20 g sugar) that I use in my sponge cake recipe, I just used this time only 6 eggs, so I needed 120 g flour and 120 g sugar.
Cream sauce
- Mix sauce ingredients, and adjust the sweetness and sourness to your taste. I like a nice, balanced flavour, not too sweet, not too sour.
Preparing the dish
- Cover a large glass or ceramic baking dish with a layer of inch-sized sponge cake pieces. I used an 20 cm x 28 cm (8" x 11") glass dish.
- With a small ladle or spoon pour half of the sauce (third if you make three layers) on the sponge layer. Use the spoon to spread it evenly.
- Spread evenly half of the berries (third if you make three layers) on the sponge cake pieces
- Repeat the layers again (once or twice depending on the size of the baking dish) – sponge cake pieces, sauce and finally berries.
- Cover it and refrigerate for a couple of hours to chill, then it is ready to serve. Enjoy!
Notes
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