18 south 3 berry ripple crumble cake

This is a delicious special occasion cake.  Make the ripple first, then the cake mix, and lastly the crumble (with part of the cake mix).

For the Berry Ripple:
2 cups 18 south 3 berry mix
3 tablespoons castor sugar
2 teaspoons cornflour
1 teaspoon vanilla essence
For the Cake Mix:
¾ cup sugar
2¼ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
175g butter, cut into small squares
1 cup sour cream
1 egg
1 teaspoon vanilla essence

For the Crumble:
½ cup cake mix 
¼ cup raw sugar
Berry Ripple:
Place the Berries in a blender and puree.  Add the sugar, cornflour and essence and mix well.  Set aside while making the cake mix.
Preheat the oven to 190degC. 
Grease or spray a 22cm spring-form cake-tin.
Combine the sugar, flour, baking powder and baking soda in a large bowl.  Rub in the butter until the mixture resembles crumbs. 
Put ½ cup of this mixture aside for the crumble topping. 
Add the sour cream, egg and vanilla to the remaining mix, and mix well.
Place ⅔ of the mixture into the cake-tin, spoon over the berry puree in a layer, then cover with the other ⅓ of the mixture.

Mix the ingredients together and sprinkle evenly over the cake.

Bake about 45 minutes, then cool completely before serving.
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