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).


INGREDIENTS
METHOD
MAKE THIS WITH ...
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.
 
Cake:
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.
 

Crumble:
Mix the ingredients together and sprinkle evenly over the cake.
 

Bake about 45 minutes, then cool completely before serving.
New Three Berry


OR


 
New Four Fruits