When making this cake just a couple of things to keep in mind:
• You’ll need to plan for at least six hours from start to finish. After baking, the cake needs to cool completely, maybe for two hours. And then, after assembling, it needs another two or three hours to chill in the refrigerator before serving.
• Whenever baking, it’s best to have all the ingredients at room temperature.
The only difficult part of making this cake is slicing the layers in half (horizontally). You’ll need an extra long serrated knife, and take your time. Enjoy.
2 cups of All Purpose Gluten Free Flour
1 teaspoon of xanthum (omit if your flour contains this)
2 teaspoons of baking powder
1½ cups of sugar
½ teaspoon of salt
6 large egg whites (or duck egg whites)
¾ cups or (12 tablespoons) of sweet cream butter (unsalted)
2 teaspoons of vanilla extract
1 teaspoon almond extract
¾ cup of milk
Preheat your oven to 350° and with one rack in the middle of the oven. While the oven is preheating grease and dust two 9-inch cake pans with flour. Cut wax paper or parchment paper into circles to line the bottoms of the cake pans. (I use a compass to draw my circles, or you can trace them from the bottom of a pan.)
Sift the dry ingredients together into a bowl and set aside. In the bowl of your mixer combine the sugar and butter and beat with the paddle attachment on a high speed until light and creamy and then add the vanilla and almond extracts. Lower the speed and begin mixing the milk in, a quarter-cup at a time, alternating with the flour, a half-cup at a time, until all is blended. Occasionally scrape the sides of the bowl. Continue to let the batter mix on a low speed while in a separate bowl, with a hand mixer, whip the egg whites until white and fluffy. Once the egg whites are ready, fold them into the batter. Pour equal portions of the batter into the two cake pans.
Set the cake pans in the middle of the oven and bake for approximately 35 minutes. To test for doneness, take a toothpick and stick it in the middle of the cake. If the toothpick comes out cleanly, the cake is done. Once done, place the cake on racks to cool. Once the cakes have cooled remove from the pans and discard the paper liner. Wrap until you’re ready to assemble.
2 eight-ounce containers of mascarpone cheese
2 cups of heaving whipping cream
½ cup of sugar
1 tablespoon of vanilla extract
Before mixing the icing ingredients, chill the bowl and whisk of your mixer in the freezer. Beat all of the ingredients (starting on a low speed so as not to splash it all over, slowly increase the speed to high) until soft peaks start to form.
2 pints of strawberries
1/2 pint of raspberries
1/2 pint of black berries
1 pint of blueberries
Pansies or violets
A combination of fresh strawberries, blueberries, blackberries and raspberries will make the cake quite colorful and tasty. Clean the berries and slice three-quarters of the strawberries and keep the rest of them whole for the top of the cake. The flowers aren’t necessary, but they add a nice touch.
Assembly of the cake
Very carefully slice each layer in half (horizontally). This is the most difficult part of making the cake. Put the bottom of one layer on a serving plate and generously cover with the frosting (only on the top, not the sides). Add one-third of the various berries and place a layer of cake on the first layer and repeat this two more times. On the top layer use the whole strawberries along with the other berries. The final touch would be the flowers.