Mother's Day Cake

Mother's Day Cake

Two sponge cakes are cut in half and layered with vanilla whipped cream and fresh berries for this four-tiered masterpiece that's just right for celebrating Mom. 
Recipe photo courtesy of Bryan Gardner

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  • 1 quart heavy cream
  • 1/2 cup confectioners' sugar, sifted
  • 1 vanilla bean, seeds scraped
  • 2 recipes Yellow Sponge Cake
  • 6 cups mixed fresh berries, such as strawberries (cut in half if large), blueberries, raspberries, and blackberries
  1. In the bowl of an electric mixer fitted with the whisk attachment, combine cream, confectioners' sugar, and vanilla seeds. Starting on low speed and gradually increasing to medium-high, whip until stiff peaks form, about 2 minutes.
  2. Invert one cake onto a parchment-lined cutting board, then peel parchment from bottom of cake. Using a serrated knife, trim 1/4 inch from short sides of cake. Cut in half crosswise. Repeat with second cake.
  3. Place one cake half on a serving platter. Using an offset spatula, spread top with one-fourth of whipped cream; arrange one-fourth of berries over cream. Repeat process with remaining cake halves, cream, and berries. Refrigerate until ready to serve. To serve, cut cake in half lengthwise, then cut each half crosswise into 1 1/2-inch-thick slices.

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