Bit Lighter Cherries and Berries Cake

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

  • 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.
Strawberry Filling
Ingredients: Makes about 1 cup
2 cups chopped fresh strawberries
½ cup water
¼ cup sugar
3 tablespoons cold water
3 tablespoons cornstarch

  • 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.
Bit Lighter Cherries and Berries Cake

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