Photo of Forest fruits layer cake by WW

Forest fruits layer cake

SmartPoints® value per serving
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 teaspoons, level

Egg, whole, raw

4 large, raw

Dr Oetker Madagascan Vanilla Bean Paste

16 g, (1 tablespoon, plus 1 teaspoon)

Frozen Mixed Berries

300 g, mixed forest fruits


½ tablespoons, level, clear

Arla SKYR Natural Yogurt

900 g

Icing Sugar

20 g, (2 tablespoons)


  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.

Start eating better than ever!