A Bit Lighter Cherries and Berries Cake Recipe by: Paula Deen
Ingredients: Makes 1 (9 inch )cake
14 egg whites, room temperature
1 teaspoon cream of tartar
¼ teaspoon salt
1 ¾ cups confectioners sugar, divided
1 teaspoon almond extract
1 ¼ cups cake flour
1 ½ (2.6 ounce) packages whipped dairy topping
1 ½ cups cold milk
Straberry filling (recipe follows)
Garnish: fresh strawberries, fresh raspberries, fresh blueberries, fresh blackberries, and fresh cherries
Procedures:
Ingredients: Makes about 1 cup
2 cups chopped fresh strawberries
½ cup water
¼ cup sugar
3 tablespoons cold water
3 tablespoons cornstarch
Procedures:
Ingredients: Makes 1 (9 inch )cake
14 egg whites, room temperature
1 teaspoon cream of tartar
¼ teaspoon salt
1 ¾ cups confectioners sugar, divided
1 teaspoon almond extract
1 ¼ cups cake flour
1 ½ (2.6 ounce) packages whipped dairy topping
1 ½ cups cold milk
Straberry filling (recipe follows)
Garnish: fresh strawberries, fresh raspberries, fresh blueberries, fresh blackberries, and fresh cherries
Procedures:
- Preheat oven to 350 degree. Line 3 (9 inch) cake pans with parchment paper circles.
- In a large bowl, combine egg whites, cream of tartar, and salt. Best at high speed with a mixer until foamy. With mixer running, gradually and 1 cup confectioners sugar, 1 tablespoon at a time; beat until stiff peaks form. Add almond extract.
- Into a small bowl, sift together cake flour and remaining ¾ cup confectioners sugar. Gently fold into egg white mixture. Spoon batter into prepared pans.
- Bake for 16 to 18 mixture or until golden brown. Invert cake pans onto a cooling rack, and cool cakes in pans for 30 minutes. Gently run a knife around edges to release sides. Remove cakes from pans.
- In a large bowl, combine whipped dairy topping (3 envelopes) and cold milk. Beat at low speed with a mixer for 1 minute. Beat at medium high speed for 5 to 6 minutes or until stiff peak form .
- Spread strawberry filling over 2 cake layers. Spread 1 cup whipped dairy topping over strawberry filling on bottom cake layer. Top with second cake layer, strawberry filling side up. Spread 1 cup with remaining cake layer. Frost top and sides of cake with remaining whipped dairy topping. Garnish with fresh berries and cherries, if desired. Store cake, covered, in refrigerator.
Ingredients: Makes about 1 cup
2 cups chopped fresh strawberries
½ cup water
¼ cup sugar
3 tablespoons cold water
3 tablespoons cornstarch
Procedures:
- In a medium saucepan, combine strawberries, ½ cup water, adn sugar. Cook over medium heat, stirring frequently, for 8 to 10 minutes or until strawberries soften.
- In a small bowl, whisk together 3 tablespoons cold water and cornstarch until smooth. Add to strawberry mixture, and cook, stirring constatnly, for 3 minutes or until mixture is very thick. Remove from heat, and let stand for 30 minutes. Cover and chill for at least 4 hours up to 3 days before using. End.
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