This delectable dessert is perfect for a summer picnic or barbecue, but this cake must remain refrigerated until served.
(1) Make one recipe of Lemon Glow Chiffon Cake. Let cool completely.
(2) Whip until stiff:
- 2 cups heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon of pure vanilla extract
(3) Toss together in a bowl and let sit for 30 minutes at least:
- 1/2 pint fresh organic raspberries, washed and dried well
- 1/2 basket fresh organic strawberries, cleaned and sliced in half
- 1/2 pint fresh organic blackberries or olallieberries washed and dried well
- 2 tablespoons granulated sugar
- 2 tablespoons Grand Marnier
Hint: The best way to wash and dry delicate berries like raspberries is to gently swirl them in cold water and then drain well and spread them on a clean dry towel, single layer in the refrigerator overnight. They tend to hold water in the cavity and this may make your cream runny.
(4) To finish the cake:
- Gently remove the crust from the chiffon cake using a serrated knife.
- Place one layer on a cake plate large enough to have a one or two-inch edge around the cake.
- Take about one-fourth of your whipped cream and fold it into HALF the berry mixture.
- Drain the rest of the berries in a strainer and using the juice of the berries as a soak, pour it over the cake layer. You should have about ½ cup of juice. Use half for this layer and then the rest for the other layer. Spread the cream and berry mix over the soaked cake layer on the plate.
- Place the other layer on top and ice the cake with the rest of the cream. If you would like you can pipe a basketweave on the sides of the cake giving it more of a basket look. Save a little cream to pipe a border around the berries.
- Take the rest of the drained berries and pile them on top of the cake in a nice clean pile. Sift some powdered sugar over them and pipe a border around the edge.
SOURCE: Recipe courtesy of Pastry Chef Stefany Buswell
