225g unsalted butter, softened, plus extra for greasing
225g caster sugar
Zest of 1 lemon
1 tsp vanilla extract
200ml double cream
Icing sugar to taste
4 tbsp lemon curd
150g mixed raspberries and blueberries
Edible flowers to decorate (optional).
Preheat your Neff oven to 180°C Top & Bottom Heat. Low Added Steam.
Grease and Line 2 x 20cm sandwich tins.
Sift the flour and salt together and reserve.
Beat the butter and sugar with an electric hand mixer in a large bowl until soft and fluffy, and then begin to incorporate the beaten eggs a little at a time. If the mixture starts to curdle, add a tablespoon of flour and keep on mixing.
Once all the eggs are added, fold in the flour, lemon zest and vanilla.
Spread carefully into the cake tins and cook for 20 minutes or until golden and firm to touch.
Remove the cakes from the oven and leave to cool for 5 minutes, before turning out to cool
on a wire rack.
Beat the cream with a little icing sugar until soft peaks form.
Spread the lemon curd over the base of one cake. Cover with cream, scatter over the berries.
Top with the second cake.
Decorate with a sprinkle of icing sugar and some edible flowers if you wish.