The sun comes the sun goes the rain comes the rains goes but somehow sticks around longer than the sun in the area of London city, spring has arrived.
Cleaning starts and the berries come out, our next article looks at the wonderful world of berries, what you can do and ideas.
Strawberries tend to be the most popular type berries, its sweet tender taste and its luscious vibrant red color makes it a successful decoration tool for any cake however in this week’s article I feel that raspberries should be given a chance. Its uniquely shaped figure makes it a fascinating fruit to cook with or decorate. Its bitter first bite welcomes your next bite, that mysteriously turns sweet, your lips are left splattered with a dull red colour but yet it is an experience not forgotten.
Victoria sponge mixed with cream cheese icing with berries in between the layers.
In this cake, I thought I would stick with the traditional and play it safe. A wealthy Victorian sponge made with organic eggs and sprinkles off everything nice seems to be the success of this cake recipe.
The cream cheese somehow seems odd, you don’t often tend to find raspberries associating themselves with this
cream however it is often associated with whipped cream. Correct me if am wrong!
The initial combination of the bitterness from the raspberries mixing together with the cream cheese icing, makes it somehow a pleasant new experience that one can naturally enjoy, the Victorian sponge was not introduced as a fluke. Its classic moist texture acts as a median to balance the two flavours and create a tender platform and a luscious cake to enjoy.
Happy baking guys, enjoy your spring.
MrBakey 