VERY BERRY WHIPPED CREAM CAKE Accented by fresh fruit, thIS cake is our most popular whipped cream cake. It's especially popular for Fourth of July parties. Sot only is it a great, refreshing summer dessert, it proudly displays our red, white, and blue. TWO a·INCI-i WHITE C .... KE LAYERS
, CUP FRESH OR FROZEN
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Fl'ASPBERRIES
I RI;CIPE: WHIPPED CREAM FROSTING
1 CU" FRESH ST'U,WBERRIES,
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CLEANIE:D, HULLED, AND SLICED
I CUP FRlE5H OR FROZII:N BLUEBERRIES
ASSEMBLY:
1.
:\1ake cake and whipped cream frost mg.
2.
l-.Iix all berries together in a small bowl Set aside.
3. Level the tops of the cakes. Slice both layers of cake m halfhonzomally, givmg you'" thm layers. Place one piece of cake. cut side up. on a serving plate or doilycovered cake circle. Spread a thin layer of whipped cream on the layer. Arrange one-third of the berry mixture over the cream. Repeat spreadmg cream and arrangmg beCCles until the cake is completely filled. Place top layer cut side down. 4.
Usmg a metal spatula, frost the top and sides of the cake with remaining whipped cream. Garnish with berries.
s. Refngerate until serving. Serve chilled.
YIIrLO: ONE 4-LAYIrR B_INCH CAKE, IS TO lB SERVINGS
102
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SWEET MARIA'S CAKIl KITCHEN