Re: The Red, White and Blue and Canada Day!
Berry Torte Cake
1 Moist White Cake Mix, 18.25 oz.
1 1/2 Cup whipping or heavy cream
1 1/4 Cup water
1/3 Cup vegetable oil
2 Cup fresh blackberries, whole or halved
2 Tablespoon powdered sugar
2 Cup fresh strawberries, hulled & sliced
2 Cup fresh blueberries
2 Cup fresh raspberries
3 egg whites
Prepare 13 x 9-inch cake according to package. Allow cake to cool 10 to 15 minutes in pan and then turn onto wire rack to cool completely.
Combine heavy cream and sugar, and whip until soft peaks form. Cover and refrigerate until ready to use. Rinse fresh berries and pat dry with paper towel. Cover the berries and refrigerate until ready to use.
Once cake is completely cool, cut in half to make two 6 1/2 x 9-inch sections. Cut each section in half horizontally, to produce four 6 1/2 x 9-inch layers that are one-half of the original height of the cake.
To assemble, place one cake layer on a cake plate. Spread evenly 1/4 of the whipped cream and arrange sliced strawberries. Repeat step with the next 3 layers, alternating berries.
Serving Ideas:
If desired, dust with powdered sugar and garnish with mint leaves.
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