Heat oven to Fan 160*.
Grease X2 cake tins and lime with baking paper.
In a bowl put the butter, eggs, sugar, flour and baking powder and and beat with an electric beater or wooden spoon until smith. Divide evenly into the two cake tins.
Bake for 25 mins until the cake is risen and golden brown then leave to cool.
Put one big handful of strawberry’s (stalks off) and one big handful of raspberries in the magimix with a tablespoon of water and a tablespoon of blackcurrant jam. Whizz up into a liquid.
Whip the cream until stiff and ‘spreadable’ but careful not to over-whip as it will go lumpy.
Spread the black currant jam (I use Bonne Maman) on the bottom layer of the cake, as much as you like! Add a generous amount of cream for the filling (just make sure you leave some for top of cake) and add raspberries, blueberries and cut up strawberries (again as many as you like really!) then on top drizzle over Berry coulis. Then place the top sponge on top. When you cut the sponge later the filling will be purple white and pink!
Spread the rest of the cream over the top and sides of the cake and it doesn’t matter if it looks a bit messy.
Then decorate with any berries you fancy and edible flowers. More is more I say! I like using blackberries, raspberries, strawberries, cherries and redcurrants. Then for this cake I used a mixture of dahlia petals, mint, violas, Oxford blue flowers, lavender, wild strawberries, daisies and cornflowers.
Matilda Carr set up By Matilda in 2018 to deliver exquisite private catering, table and floral design. Her ideas are always inspired by the countryside, the produce in local markets and seasonal changes which she tailors to suit the needs of her customers.
In her own words: "My food and table design reflect the natural landscape of the outside world. It’s always sumptuous, really delicious and brings a wonderful atmosphere to large gatherings or small intimate dinners."