Make your day extra special with our cake inspired by the Classic Italian Berry Cake! This stunning cake is not only beautiful to look at, but also absolutely delicious.
An Italian berry cake with mascarpone cheese, berries, yoghurt vanilla cake, and biscuit crust is a delightful dessert that offers a combination of different textures and tastes.
The biscuit crust provides a crispy and slightly crumbly texture that contrasts with the soft and creamy filling made of mascarpone cheese. The cake layer adds a light and fluffy texture that complements the rich creaminess of the cheese.
The fresh and juicy berries on top provide a burst of fruity sweetness that balances the creaminess of the filling. Their slightly tart flavour also adds a tangy note that enhances the overall taste.
The combination of these different elements creates a harmonious balance of flavours and textures that make for a satisfying and delicious dessert.
So why not surprise your special someone with our Italian-inspired Berry Cake? It's a gift that is sure to bring a smile to their face and make someone day extra special.
Tangled Berries Cake includes a hand-tie Ribbon & Wish Card
* 1x Square Shaped Tangled Berries Cake
Color & Design
Design and colours as shown in the picture.
B&S Mini Slide Box - 22.5cm (W) x 19cm (L) x 10cm (D)
Refrigerate: Store your cake in the refrigerator, in an airtight container or covered with plastic wrap, to keep it fresh for up to three to four days.
Avoid the heat: Cakes are best kept in a cool and dry place. Avoid leaving them out in direct sunlight or in warm environments, as this can cause the cake to become soft and the berries to become mushy.
Handle with care: When handling your cake, be gentle and avoid pressing down on the berries, as this can cause them to lose their shape and texture.
Serving: Before serving, let the cake come to room temperature for about 15-20 minutes. This will help to enhance the flavours and texture of the cake.
Cutting: Use a sharp knife to cut the cake into slices. Wipe the knife clean with a damp cloth between each cut to prevent the filling from sticking to the knife.