1recipe Chef Gail’s Funfetti Cake(2 layers), baked and cooled
3cupsheavy cream,cold
1 ½cupsconfectioners' sugar,sifted if lumpy
1tablespoonpure vanilla extract
1cupsour cream,cold
¾cupraspberry preserves
Approximately 3 pints fresh berries of your choice to go between the layers,washed and dried
Instructions
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.