2 (8 inch) white cake rounds, cooled completely and still in pans
4 cups lightly sweetened whipped cream
Instructions
For the Blueberry and Strawberry Syrups-
Cook blueberries, 3/4 cup water, and 2 tbsp sugar in medium saucepan over medium-low heat, covered, until blueberries are softened, about 8 mins. Strain through fine-mesh strainer into medium bowl; discard solids. Whisk berry flavored gelatin into juices and cook slightly, about 15 mins. Repeat cookin and straining using strawberries, remaining water, and remaining sugar. Whisk strawberry flavored gelatin into juices and cool slightly, about 15 mins.
To assemble- Using skewer, poke 25 holes in top of each cake, twisting gently to form slightly larger holes. Pour cooled blueberry syrup over 1 cake layer. Repeat with cooled strawberry syrup and second cake layer. Cover cakes with plastic wrap and refrigerate until gelatin is set, at least 3 or up to 24 hours. Run knife along interior of pans. Invert blueberry cake onto wire rack, then flip cake right side up onto serving platter. Spread 1 cup whipped cream over top. Invert strawberry cake and place, right side up, on whipped cream. Spread remaining whipped cream over top and sides of cake. Slice and serve.
Originally Submitted
8/31/2010
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