Photo of Forest fruits layer cake by WW

Forest fruits layer cake

Points® value
Total Time
55 min
20 min
35 min
This is a crowd-pleaser and perfect for a special occasion!


Calorie controlled cooking spray

4 spray(s)

Low Fat Spread

150 g

Caster Sugar

125 g

White Self Raising Flour

150 g

Baking powder

1 teaspoon(s), level

Egg, whole, raw

4 large, raw

Vanilla Extract

1 teaspoon(s), level

Frozen Mixed Berries

300 g, mixed forest fruits

Vanilla Extract

½ tablespoon(s), level


½ tablespoon(s), level, clear

Fat free plain skyr yogurt

900 g

Icing Sugar

20 g, (2 tablespoons)

Vanilla Extract

½ tablespoon(s), level


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist two 18cm-round sandwich tins with cooking spray and line with baking paper. Using a stand mixer, beat together the spread and caster sugar until pale and smooth.
  2. Sift in the flour and baking powder, then add the eggs and the 1 tsp vanilla bean paste and beat until just combined. Pour the mixture into the prepared tins, levelling the tops with the back of a spoon. Bake for 20-25 minutes, until a skewer inserted into the centre of the cake comes out clean. Set aside to cool slightly in the tins, then turn out onto a wire rack to cool completely.
  3. Make a compote: put the forest fruits, ½ tbsp. of the vanilla bean paste, the honey and 1 tsp water in a pan set over a low heat. Simmer for 5 minutes until warm, then strain the mixture using a sieve. Set aside the fruit. Return the juices to the pan and boil for 3-4 minutes, or until reduced slightly. Set aside to cool.
  4. In a bowl, whisk together the Skyr yogurt, icing sugar and remaining vanilla bean paste. Using a spoon, swirl the berry juices through the icing.
  5. Cut the cakes in half to create four layers, then place one on a cake stand and spread over a quarter of the yogurt icing. Repeat with the remaining cakes and icing, finishing with icing. Spoon over the reserved fruit and any remaining juice to serve.