500 ml plain flour
2 tsp baking powder
1 tsp Dansukker Vanilla Sugar
150 ml Dansukker Cane Sugar
3 eggs
100 g butter or margarine, at room temperature
400 g cream cheese
2 1/2 tbsp powder for making thick boiled vanilla custard
250 ml double cream
100 ml Dansukker Granulated Sugar
1 litre berries, rinsed and picked over

To decorate
Fresh berries
Dansukker Icing Sugar

Line a 25 x 35 cm oven pan with baking parchment. Combine the flour, baking powder, vanilla sugar and cane sugar in a bowl. Add the butter or margarine and eggs and work to make a dough. Put the dough in a plastic bag and refrigerate for 30 minutes. Press the dough over the baking parchment inside the oven pan. Blind-bake in the centre of the over for 15 minutes at 175 °C.

Meanwhile, mix together the cream cheese and vanilla sauce powder. Whip the cream with the sugar to soft peaks and fold into the cream cheese mixture.

Spread the cream cheese mixture over the blind-baked cake base. Arrange the berries on top. Bake for a further 25 minutes. Allow to cool, then cut the cake into squares. Dust with icing sugar just before serving.