Easy vanilla cake mix (see recipe below - you won't need the syrup)
2 x 170g punnets raspberries
225g punnet blueberries
225g tub crème fraîche
icing sugar (optional)
Butter and line the base and sides of a round, loosebottomed
23cm cake tin with non-stick baking paper.
Make the Easy vanilla cake batter (see 'Goes well with'), spread half of it into the tin,
then mix half the berries into what is
left. Spoon this over the first layer and
smooth the top. Bake for 1 hr 30 mins;
check with a skewer - it should come out clean.
Cool for 30 mins, then remove from
the tin and leave to cool on a wire rack.
Once completely cold, put onto a plate,
smooth the crème fraîche over and pile
the remaining berries on the top. Dust
with icing sugar, if using. The cake is best
eaten fresh, but will keep in the fridge for
up to 2 days; return to room temperature
before topping with the cream and fruit