For the cake
75g butter, softened, plus extra for the tin
175g golden caster sugar
175g self-raising flour
3 medium eggs
100g soured cream
1 tsp vanilla extract
For the ice cream layer
200g raspberries, plus extra to serve
100g redcurrants, plus extra to serve
100g icing sugar, plus 2 tbsp
300ml double cream
200g soured cream
3 peaches, stoned and chopped
Heat oven to 160C/140C fan/gas 3. Butter the base and sides of a 20cm deep cake tin and line with baking parchment. Put all the cake ingredients and 1/ 4 tsp salt in a large mixing bowl, then blend together using an electric hand whisk. Once smooth, scrape into the cake tin and bake for 50-55 mins until golden and risen and a skewer inserted into the centre comes out clean. Leave to cool for 10 mins in
the tin, then transfer to a wire rack to cool completely.
Clean the cake tin, and line with a double layer of cling film. Tip half the raspberries, half the redcurrants and 2 tbsp icing sugar into a bowl, lightly crush with a fork and set aside. Pour the rest of the icing sugar, the double and the mascarpone into another bowl, then whisk with an electric hand whisk until just holding its shape. Fold through the soured cream, peaches and whole and crushed berries.
Split the cake into three even layers. Flip the top layer into the cake tin, so that the top becomes the base. Scrape half the cream and fruit mixture into the tin, spread to the edges and level the top. Flip the middle layer of the cake into the tin, spread with the remaining cream and fruit mixture, then top with the final layer of sponge. Gently press down on the sponge to expel any gaps between the layers, then overwrap and put in the freezer for at least four hours. You could also freeze some extra raspberries and redcurrants to serve alongside, if you like.
Remove the cake from the freezer 20 mins before serving. Tip it out of the tin onto a cutting board and slice. Serve with extra berries.
541 kcals • fat 37g • saturates 23g • carbs 46g • sugars 32g • fibre 2g • protein 7g • salt 0.5g