FRUITY FROSTED CAKE
MAKES 8 SERVINGS.
1 orange
3 1/2 cups sugar
2 pounds rhubarb, trimmed, sliced
1 pound strawberries, trimmed, chopped
4 egg yolks
2 eggs
1 cup milk
3 tsp vanilla
3 cups cake flour
1 tbs baking powder
12 tbs butter, cut up
1 1/4 cups powdered sugar
8 oz cream cheese
2 cups heavy cream
Into pan, squeeze juice from orange. Stir in 2 cups sugar. Cook until sugar dissolves. Add rhubarb, cook until tender. Transfer to bowl, cool slightly. Refrigerate 2 hours. Stir in strawberries, refrigerate. HEAT oven to 350 degrees. Grease and line bottoms of three 8" cake pans with parchment. Grease and flour parchment. In bowl, whisk yolks, eggs, 1/4 cup milk and 2 tsp vanilla. In bowl, mix flour, baking powder, remaining sugar and 1/2 tsp salt. Beat in butter and remaining milk. Add egg mixture, beat well. Divide batter among pans. Bake 30 min. or until done. Cool 10 min. Invert cakes onto rack. PLACE 1 cake on plate. Strain liquid from rhubarb mixture, discard. Spread half of rhubarb on cake. Repeat with second cake and remaining rhubarb. Top with third cake. IN bowl, whisk powdered sugar, cream cheese and remaining vanilla until fluffy. Drizzle in cream. Whisk until stiff peaks form. Cover cake with frosting. Garnish with berries. SERVE immediately & ENJOY...
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