Directions (continued)
- Pour into prepared pans. Bake at 350° for 25-30 minutes or until
- a toothpick inserted near the center comes out clean. Cool
- completely in pans on wire racks.
- For strawberry gelatin, in a small saucepan, combine the
- strawberries, water and sugar; bring to a boil. Reduce heat; simmer,
- uncovered, for 2-3 minutes or until berries are soft. Strain into a
- small bowl, pressing berries lightly; discard pulp. Add gelatin to
- syrup, stirring to dissolve completely. Cool to room temperature.
- Repeat steps to make blueberry gelatin.
- Using a wooden skewer, pierce tops of cakes to within 1 inch of edge;
- twist skewer gently to make slightly larger holes. Gradually pour
- cooled strawberry mixture over one cake, being careful to fill each
- hole. Repeat with blueberry mixture and remaining cake. Refrigerate,
- covered, overnight.
- In a large bowl, beat cream until it begins to thicken. Add
- confectioners' sugar; beat until soft peaks form.
- Run a knife around edges of pans to loosen cakes. Remove strawberry
- cake from pan; remove paper. Place cake on a serving plate. Spread
- with 1 cup whipped cream.
- Remove blueberry cake from pan; remove paper. Place cake over whipped
- cream layer. Frost top and sides with remaining cream. Chill for at
- least 1 hour before serving. Yield: 12 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.