Ingredients:
- 1 cup cold heavy cream
- 1/4 cup confectioners’ sugar, plus more for dusting
- 1 Tbs. raspberry liqueur
- 1 tsp. vanilla extract
- 1 cup raspberries
- 1 cup blueberries
- 1 pound cake
Directions:
Make the filling
In a large bowl, using an electric mixer, beat together the cream, confectioners’ sugar, liqueur and vanilla on medium-high speed until stiff peaks form. Using a rubber spatula, gently fold in the raspberries and blueberries.
Assemble the cake
Using a large, thin-bladed serrated knife, cut the cake horizontally into 3 equal layers. Place the bottom cake layer on a serving plate and, using an icing spatula, spread with half of the whipped cream with berries. Place the middle cake layer on top of the cream and spread with the remaining half of the whipped cream. Top with the final cake layer. Refrigerate for at least 2 hours or up to 5 hours.
Just before serving, dust the top of the cake with confectioners’ sugar shaken through a sieve. Cut into slices and serve. Serves 8.
Adapted from Williams-Sonoma Food Made Fast Series, Desserts, by Elinor Klivans (Oxmoor House, 2007).
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