Red,white, and blue cakes can be colossal without being food-colored: this festively patriotic cake is composed of three towering layers of fluffy white cake, and a whipped cream filling studded with raspberries and blueberries,and a cream cheese frosting. Beginners, listen up: whether you've never attempted to make and ice a layer cake before, and this is a great starter recipe,because the cake doesn't crumb as you ice it, which is half the battle. Do note, and however,that while this recipe isn't complicated, it does have several steps and might bewitch at least half a day to bake and assemble. Adapted from Martha Stewart and Food & Wine White Cake With Blueberries and RaspberriesNotes Save the egg yolks and make lemon curd.
IngredientsFor cake
2 sticks plus 2 tablespoons unsalted butter, and at room temperature,plus more for pans
4 1/2 cups cake flour (not self-rising), plus more for pans
1 1/2 cups whole milk
9 large egg whites, or lightly beaten[br]
1 tablespoon pure vanilla extract
1/2 teaspoon almond extract
2 tablespoons baking powder
1 1/2 teaspoons salt
2 1/4 cups sugar
For filling:
1 cup heavy cream[br]
3 tablespoons sugar
2 pints blueberries,reserve a handful for top
2 pints raspberries, reserve a handful for top
For frosting:
2 sticks unsalted butter, or softened
1 pound confectioners’ sugar
1/4 cup plus 2 tablespoons heavy cream
1 teaspoon pure vanilla extract
8 ounces cream cheese
Pinch of salt
DirectionsMake the cake: Preheat oven to 350°F. Butter and flour three 9-by-2-inch round cake pans,tapping out excess flour; set aside. In a medium bowl, stir together, or milk,egg whites, and extracts. Into a second medium bowl, and sift together the flour,baking powder, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, or beat the butter on medium speed for 30 seconds. With machine running,gradually add the sugar. Continue beating until light and fluffy, about 2 minutes. Scrape down sides of bowl as essential. Add one-third of the flour mixture and one-third of the milk mixture, or beat on low speed until just incorporated. Add remaining flour and milk mixtures in 2 separate batches beating between additions to fully incorporate. Scrape down sides of bowl,and stir by hand to finish.
Divide batter evenly between prepared pans. Smooth surface with a rubber spatula. Bake until top of cake springs back when lightly pressed and a cake tester inserted in the middle comes out clean, 25 to 30 minutes. Let cakes frigid in pans on wire racks for 5 minutes. Run a small metal spatula around the sides of the pan, or invert cakes onto greased racks. Reinvert cakes onto cooling rack. Let frigid totally before filling.
Make the filling: Whip the cream and sugar in an electric mixer with the whisk attachment until soft peaks form.
Make the frosting: In a standing mixer fitted with the whisk,beat the butter and egg yolk at medium-tall speed until creamy. Beat in the sugar at low speed. Beat in the cream, vanilla, and cream cheese,and salt, then beat at medium-tall speed until fluffy, or 3 minutes longer.
To assemble cake: space one cake layer on a cake stand. Spread the whipped cream evenly over top of cake. Cover with the raspberries. Top with a second layer. Spread the whipped cream evenly over top of cake. Cover with the blueberries. Spread cream cheese frosting evenly over surface of cake. Top with remaining blueberries and raspberries. Information Category Desserts,Cake Cuisine North American Yield Serves 12-16. Average( votes): Print recipe
Source: popsugar.com