Berry Tower Cake
Ingredients
- 1 white cake mix (I like pudding in mix type)
- 2 small containers of heavy whipping cream (I prefer Cooks' brand for speed as it already has vanilla)
- 2 baskets of fresh strawberries, raspberries, blackberries, whatever you have available that is the best quality for time of year
- 2 C. whole milk
Directions
Bake cake according to box instructions, omitting yolks for whitest color. Make sure you do rounds.
*I found if I bake the cake the night before and wrap with plastic freezing, it will be much easier to slice for preparation!!
Wash fruit and set aside 1/2.
In bowl, lightly mash 1/2 of fruit with some sugar (cooks choice how much, how sweet)
In large mixing bowl, whip cream, adding vanilla if necessary, and very little sugar. (Fruit gives this cake all the sweetness it needs.) Bring to stiff peaks.
Assembly:
Carefully cut cake round in 1/2. (Dental floss is really good to use and easy) Put top half upside down on plate. Lightly drizzle milk over cake. Spread about 1 cup of mashed fruit, not quite to edge. Add next 1/2 slice round of cake. Lightly sprinkle milk over again.
In small bowl, mix 1/2 C. fruit with 1/2 whipping cream together. Spoon over cake, not quite to edge. Next round, use dental floss or sharp knife and slice in half. Place next round on top, sprinkle with milk, layer with fruit. Top round can be placed. Sprinkle with more milk. Frost entire cake with rest of whipping cream and decorate with fruit as you wish. Refrigerate immediately for at least 1 hour before cutting.
This cake recipe is from Scandinavia and is a favorite of my family. We use it as a special occasion cake, usually birthdays. FABULOUS!!
