Very Berry Layered Cake
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h.
Ready in
Ingredients
for
8
- For Vienna Sponge Cake
- 6 eggs (separated)
- 1 cup granulated sugar
- 1.333 cups cake flour (sifted)
- 2 tsps Baking powder
- 0.333 cup cold water
- 1 tsp pure vanilla extract
- For Fruit Filling
- 1 cup butter
- ¼ cup heavy cream
- 1 ½ cups sliced almonds
- 1 cup granulated sugar
- 8 cups fresh, mixed Berry (blueberries; strawberries; raspberries; blackberries; etc.)
- To Decorate
- powdered sugar (for dusting)
- fresh mint (for garnish)
Preparation steps
1.
For Vienna Sponge Cake:
2.
Preheat oven to 350º F. Lightly grease and flour two 8-inch round cake pans.
3.
Place egg yolks in a large bowl and beat well. Gradually add 3/4 cup sugar. Add flour and baking powder, alternating with water. , beating to incorporate. Add vanilla extract.
4.
In a separate bowl, beat egg whites until foamy. Slowly add remaining sugar and beat until soft peaks form. Gently fold egg whites into cake batter. Pour batter into prepared pans and bake for 15 to 20 minutes, or until done. Cool in pans for 10 minutes on a wire rack. Invert onto wire rack and continue cooling.
5.
For Fruit Filling:
6.
In a saucepan over medium heat, combine the butter and cream, stirring until the butter is melted. Add the flaked almonds and sugar and continue cooking, stirring frequently until caramelized and thickened. Let cool.
7.
Wash and dry the berries. Slice large pieces of fruit; serving a few whole berries to garnish the top.
8.
To Assemble:
9.
Once the cake is completely cooled, cut each cake horizontally into thirds, so that you end up with 6 layers. Spread each layer with a thin layer of caramelized almond cream and top with a layer of berries. Repeat the process, stacking one layer on top of the other.
10.
Garnish the top with the reserved whole berries and mint sprigs. Refrigerate until ready to serve. Dust with confectioners' sugar prior to serving.
