Description
This stunning multi-layered dessert features light almond-scented white cake interspersed with thick, homemade strawberry and blueberry compotes. Finished with a stabilized whipped cream frosting and fresh berries, it offers a sophisticated balance of textures and vibrant flavors perfect for any celebration.
Ingredients
- 6 ounces frozen strawberries
- 6 ounces frozen blueberries
- 2 1/6 cups granulated sugar, divided
- 1/2 cup plus 2 tablespoons water, divided
- 1 teaspoon vanilla extract, divided
- 2 tablespoons cornstarch
- 1 cup plus 1 tablespoon unsalted butter, softened and divided
- 3/4 cup plus 3 tablespoons egg whites, room temperature
- 345 grams cake flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup 2% milk
- 1 teaspoon almond extract
- 3 cups heavy whipping cream, cold
- 1/3 cup powdered sugar
- Fresh berries for garnish
Instructions
- In a saucepan over medium heat, combine 3/4 cup strawberries, 1/3 cup sugar, and 1/4 cup water until boiling. Reduce heat and add 1/2 teaspoon vanilla.
- Whisk 1 tablespoon cornstarch with 1 tablespoon cold water; stir into strawberry mixture for 3-4 minutes until thick. Remove from heat, stir in 1/2 tablespoon butter, cool for 15 minutes, then stir in remaining strawberries and refrigerate. Repeat for the blueberries.
- Whip egg whites in a stand mixer to stiff peaks, then transfer to a separate bowl and refrigerate.
- Beat 1 cup butter for 2 minutes on medium speed, then cream with 1 1/2 cups granulated sugar until light and fluffy.
- Whisk together flour, salt, and baking powder. Combine milk and almond extract. Alternately add dry and wet ingredients to the butter mixture, beginning and ending with dry.
- Gently fold chilled egg whites into the batter in three additions. Divide among three greased and floured 8-inch pans and bake at 350°F for 20 minutes. Cool completely.
- In a chilled bowl, whip cold heavy cream and powdered sugar until stiff peaks form.
- Assemble by layering cake, whipped cream, and strawberry filling, followed by the second cake layer, whipped cream, and blueberry filling. Top with the third layer and frost the entire cake with remaining whipped cream.
Notes
For the best structural integrity, ensure all fruit fillings are completely chilled before assembly. If your kitchen is warm, keep the whipped cream frosting in the refrigerator between applications to prevent it from softening. Using a kitchen scale for the cake flour is highly recommended to achieve the specific tender crumb described.
- Prep Time: 45 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American