Whipped Cream Berry Cake
- 1 recipe Chef Gail’s Funfetti Cake (2 layers), baked and cooled
- 3 cups heavy cream, cold
- 1 ½ cups confectioners' sugar, sifted if lumpy
- 1 tablespoon pure vanilla extract
- 1 cup sour cream, cold
- ¾ cup raspberry preserves
- Approximately 3 pints fresh berries of your choice to go between the layers, washed and dried
- In the bowl of an electric mixer, using the whip attachment, beat the cream, sugar, and vanilla on high speed until stiff peaks form.
- In a large bowl, place the sour cream and stir to break up.
- Place whipped cream on top of sour cream, and using a rubber spatula, gently fold to combine.
- Place one of the cake layers on a 10-inch cardboard cake circle and place on a turntable if using.
- Using an offset spatula, cover the cake with a layer of whipped cream. Using a spoon, break up the raspberry preserves and dollop small spoonfuls on top of the whipped cream, and gently spread 1/3 cup of the preserves over the cream.
- Place the berries in one layer on top of the preserves in concentric circles, covering the entire cake.
- Gently cover the berries with another, thin layer of whipped cream.
- Place the second cake layer, bottom-side up, on top of the whipped cream and berries.
- Using an offset spatula, spread the remaining whipped cream over the entire top and sides of the cake.
- Place small spoonfuls of the remaining preserves on top of the cake, and using an offset spatula, swirl the preserves to create a marbleized pattern around the top and sides of the cake.
- Place the cake on a serving platter, and chill until ready to serve.
Makes 1 9-inch diameter, 2 layer cake