Emily’s Berry Mountain Cake

Delicious cake recipe with a sweet whipped cream icing and fresh berries. A dessert to impress!

Cooking time
50 min.
Preparation time
30 min.
12 to 16 servings
  • 8 eggs, separated
  • 3 cups (750 mL) sugar
  • 2 tsp (10 mL) grated lemon zest
  • 3 cups (750 mL) all-purpose flour
  • 2 tbsp (30 mL) baking powder
  • 1 container (237 mL) Québon milk
  • 2 tsp (10 mL) vanilla


  • 2 cups (500 mL) 35% M.F. Québon Ultra’cream Whipping Cream
  • 1/2 cup (125 mL) icing sugar
  • 1 tsp (5 mL) lemon extract (optional)
  • 2 to 3 cups (500 to 750 mL) fresh mixed berries
  1. Preheat oven to 350° F (180° C).
  2. Grease three spring-form pans: one 10” (25 cm), one 7” (17.5 cm), and one 5” (12.5 cm) in diameter.
  3. Using an electric mixer, whip the egg whites until soft peaks are formed.
  4. Add the sugar and whip until the mixture forms soft peaks again.
  5. Add the egg yolks one at a time and lemon peel while beating.
  6. At low speed, add the flour mixed with the baking powder alternately with the milk and vanilla.
  7. Pour the batter into the three pans so that all cakes have the same height once baked.
  8. Bake in the oven for 40 minutes for the small pan, 45 minutes for the medium one and 50 minutes for the large one or until a toothpick inserted into the centre of each pan comes out clean and the cakes come off the sides of the pan.
  9. Cool for 10 minutes. Remove cake from pans.
  10. In a bowl, whip the cream with the icing sugar and lemon extract.
  11. Spread some of the whipped cream on top of the largest cake and set the medium one on top, letting the whipped cream fall over the edges.
  12. Repeat the same steps with the smallest cake.
  13. Decorate with berries. Refrigerate until ready to serve.

Spring-form pans of various sizes can easily be found in dollar stores or specialized boutiques.