Mix Stork with butter and sugar until light and fluffy.
Beat in the eggs – one by one and add some vanilla.
Fold in the flour and mix until smooth.
Divide the cake mix between 2 x 20cm greased and lined cake tins and bake in preheated oven 170°C, 160°C fan, Gas mark 4 for 35-40 minutes. Once cooked, remove from the oven and allow to cool.
Place one cake onto a serving platter and spread 2 tablespoons of the jam on top. Place second cake on top.
Now, for the icing: mix the Stork with butter with icing sugar until fluffy. Add a teaspoon of jam for a little colour.
Use a spatula to spread the icing on top of the cake. Spread more icing on the side of the cake in a downward motion, until you have covered ¼ of its height.
Divide the rest of the icing into two bowls. Add jam into each of the bowls, but in two different proportions so that you get two shades of cream: a lighter and a darker one. Carry on decorating the pie, covering each ¼ of its height using a different shade.
Gently smooth the top and sides with a spatula. Decorate the cake with blended berry jam and with fresh berries.
- Temperature: 220°C/200°C Fan/Gas mark 7 oC
- Baking time:
- Serves: 16