Happy Belated Fourth of July!
And with that in mind, here's my recipe for the absolutely delicious flag cake above. Yes, a cake with berries. I know with my berry obsession you are all very surprised.
Cake
2 boxes baked Trader Joe's All Natural Vanilla Cake in a 13 x 9 pan, cooled
Filling
1 10-16 oz. bag Trader Joe's Very Cherry Berry Mix, defrosted
1/4 c. water
2 tbsp. sugar
2-3 tbsp. flour
Whipped Cream
2.5 c. Heavy Cream
1/4 c. sugar
1 tbsp. vanilla
Toppings
Whole Lotta Strawberries, hulled and sliced thin
Plenty o' blueberries, preferably organic
1. Once the cake is baked, start working on the filling. Pour the thawed berries into a large sauce pan, add sugar, add water, and bring to a simmer. Once simmering, let the berries cook for about ten minutes. I was inspired to make my own filling after reading this raspberry filling recipe.
2. Pour hot berry mixture into food processor and pulse until it turns into a puree.
3. Push puree through sieve to rid the berries of seeds.
4. Pour the puree back into the sauce pan and begin heating again. Add flour to thicken. Once heated and thicker (filling should not slip through fork), pour into bowl and set aside.
5. While the filli
ng cools, slowly release cake from 13 x 9 pan in order to slice it. Cut it in half. Then, turn knife sideways and slice cake in half so that filling can be placed between layers.
6. Return the bottom layer of the sliced cake to the pan, and spread the filling. Once the filling is spread, place the top layer of the cake back into the pan.
7. Place cake in refrigerator and covered until a few hours before serving. When it is within a few hours to serve, it is time to make the homemade whipped cream and decorating.
8. Make the homemade whipped cream. In order for cream to whip as nicely as possible, chill the bowl and mixing utensils for about twenty minutes before making the whipped cream.
9. While my sugar to cream ratio is less different from Paula's, I used Ms. Deen's directions here. Pour 2.5 c. heavy cream into chilled bowl. Start mixing on low speed with hand mixer. Slowly add 1/4 c. sugar and 1 tbsp. vanilla. As cream thickens, raise the speed of the mixer. Keep mixing until the cream is fairly thick, but be careful not to go too far or you will get butter.
10. Spread whipped cream over cake. You will have extra whipped cream to put on the side with fresh berries.
11. Decorate the cake with the berries.
12. Chill, slice, and serve. It's light and rich at the same time, so be ready for a serious treat.
Ingredients
Cake
2 boxes baked Trader Joe's All Natural Vanilla Cake in a 13 x 9 pan, cooled
Filling
1 10-16 oz. bag Trader Joe's Very Cherry Berry Mix, defrosted
1/4 c. water
2 tbsp. sugar
2-3 tbsp. flour
Whipped Cream
2.5 c. Heavy Cream
1/4 c. sugar
1 tbsp. vanilla
Toppings
Whole Lotta Strawberries, hulled and sliced thin
Plenty o' blueberries, preferably organic
Directions
1. Once the cake is baked, start working on the filling. Pour the thawed berries into a large sauce pan, add sugar, add water, and bring to a simmer. Once simmering, let the berries cook for about ten minutes. I was inspired to make my own filling after reading this raspberry filling recipe.
2. Pour hot berry mixture into food processor and pulse until it turns into a puree.
3. Push puree through sieve to rid the berries of seeds.
4. Pour the puree back into the sauce pan and begin heating again. Add flour to thicken. Once heated and thicker (filling should not slip through fork), pour into bowl and set aside.
5. While the filli
ng cools, slowly release cake from 13 x 9 pan in order to slice it. Cut it in half. Then, turn knife sideways and slice cake in half so that filling can be placed between layers.6. Return the bottom layer of the sliced cake to the pan, and spread the filling. Once the filling is spread, place the top layer of the cake back into the pan.
7. Place cake in refrigerator and covered until a few hours before serving. When it is within a few hours to serve, it is time to make the homemade whipped cream and decorating.
8. Make the homemade whipped cream. In order for cream to whip as nicely as possible, chill the bowl and mixing utensils for about twenty minutes before making the whipped cream.
9. While my sugar to cream ratio is less different from Paula's, I used Ms. Deen's directions here. Pour 2.5 c. heavy cream into chilled bowl. Start mixing on low speed with hand mixer. Slowly add 1/4 c. sugar and 1 tbsp. vanilla. As cream thickens, raise the speed of the mixer. Keep mixing until the cream is fairly thick, but be careful not to go too far or you will get butter.
10. Spread whipped cream over cake. You will have extra whipped cream to put on the side with fresh berries.
11. Decorate the cake with the berries.
12. Chill, slice, and serve. It's light and rich at the same time, so be ready for a serious treat.
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