Gooseberry and Cream Cheese Layer Cake

Ingredients

• fresh gooseberries400g
• caster sugar (for compote)80g
• lemon juice15g
• unsalted butter, softened220g
• caster sugar (for cake)240g
• eggs, room temperature4
• whole milk120g
• vanilla extract8g
• plain flour280g
• baking powder10g
• fine salt4g
• full-fat cream cheese, cold400g
• unsalted butter, cold and cubed (for frosting)180g
• icing sugar, sifted220g
• vanilla bean paste6g
• elderflower cordial30g
• freeze-dried gooseberry powder10g

Method

1. 1.Combine gooseberries, 80g caster sugar, and lemon juice in a saucepan. Cook over medium heat 12–15 min until jammy and thick. Cool completely.
2. 2.Preheat oven to 175°C. Grease and line three 18cm round cake tins.
3. 3.Beat softened butter and 240g caster sugar until pale and fluffy, about 4 min. Add eggs one at a time, beating well after each.
4. 4.Mix in vanilla extract and milk. Fold in flour, baking powder, and salt until just combined — do not overmix.
5. 5.Divide batter evenly among the three tins. Bake 22–25 min until a skewer comes out clean. Cool in tins 10 min, then turn out onto a wire rack.
6. 6.Beat cold cream cheese and cold butter together until completely smooth, about 3 min. Add icing sugar, vanilla bean paste, and elderflower cordial; beat on high 2 min until fluffy.
7. 7.Level the cake layers. Brush each with a little elderflower cordial to moisten.
8. 8.Place the first layer on a cake board. Spread a thin ring of frosting around the edge to dam, then fill the centre with half the gooseberry compote. Repeat with the second layer.
9. 9.Place the final layer on top. Apply a thin crumb coat of frosting and refrigerate 20 min.
10. 10.Apply the final coat of frosting smoothly. Dust the top with freeze-dried gooseberry powder and spoon a small amount of remaining compote in the centre. Serve chilled.