Strawberry and blueberry cake

Preparation steps

• For the crust, beat the eggs well with the sugar and vanilla. Add milk, oil, sour cream and lemon zest and stir until everything is combined. Finally add the flour mixed with the baking powder and salt and stir just enough to combine.
• Line a round mold with a diameter of 28 cm with baking paper and coat with oil around it. Shake out the prepared mixture, and bake at 180 degrees for 30-35 minutes, depending on the oven, check with a toothpick if it is done.
• Leave the finished crust to cool completely.
• For the filling, first stir in the gelatin with boiled water and vanilla and leave to cool. I usually prepare it when I put the crust to bake.
• Stir the strawberries for the filling briefly with a stick mixer and set aside. Do the same with the blueberries.
• Whisk the room temperature cream cheese well with the powdered sugar. Add the whipped cream just to combine. Then add the cooled gelatin and mix. The mixture will be very thin, don't worry about it. Put it in the fridge for fifteen minutes if it is watery, but be careful not to tighten it.
• Divide the mixture into 3 parts. In one add strawberries, in another blueberries and the third leave white.
• Place the cooled crust on a cake plate. Return the cake ring that you previously coated with a little oil.
• Coat the crust with a few tablespoons of strawberry filling. Arrange the strawberries that you cut lengthwise into 3-4 pieces over the filling, depending on the size of the strawberries. Spread strawberry filling over the strawberries.
• Then put the white filling. Arrange the blueberries over the white filling and finally pour the blueberry filling over the blueberries.
• Cover the cake with plastic wrap and leave in the fridge to set, preferably overnight.
• When the cake has set and cooled, slowly remove the hoop from the cake and decorate as desired.
• Pleasant :-)
• Cut