Creamy Fruit And Cake Layers Recipes

Steps:

• Slice cake horizontally into 4 equal layers. Place bottom cake layer on freezer-safe serving plate; spread with raspberry sherbet. Top with second cake layer; spread with lime sherbet. Top with third cake layer; spread with orange sherbet. Place fourth cake layer on top. Freeze until sherbet is firm, about 1 hour.
• In large bowl, beat all frosting ingredients with electric mixer on low speed until soft peaks form. Beat on high speed until stiff peaks form, scraping side of bowl occasionally. Frost side and top of cake. Freeze until firm before serving, at least 30 minutes.

Steps:

• Mix juice and extract. Drizzle over cake cubes in large bowl; toss to coat.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP.
• Reserve a few berries for garnish. Place half the cake cubes in 2-qt. glass bowl; top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Refrigerate 2 hours. Top with remaining COOL WHIP and reserved berries just before serving.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Lightly grease a 9-inch springform pan with nonstick spray.
• In a medium bowl, whisk the flour, baking powder and salt to combine.
• In the bowl of a stand mixer fitted with the whisk attachment, whip the eggs and granulated sugar on low speed to thoroughly combine, about 1 minute. Raise the speed and whip until the mixture becomes pale and thick, 5 to 6 minutes. With the mixer running on low speed, add the cream in a slow, steady stream and mix to thoroughly combine. Add the vanilla and mix to combine.
• Add the flour mixture in 2 to 3 additions, mixing well to fully and smoothly combine. Pour the batter into the prepared pan and spread into an even layer, then sprinkle generously with turbinado or sanding sugar.
• Bake until a toothpick inserted into the center comes out clean (or with a few moist crumbs), 65 to 75 minutes. Transfer to a cooling rack and cool the cake completely in the pan.
• For the fruit: Combine the fruit and granulated sugar in a medium bowl and toss well to combine. Macerate at room temperature, stirring occasionally, for at least 30 minutes and up to 4 hours before serving.
• To unmold the cooled cake, run a small offset spatula around the outside edge, then release the outer ring of the pan. Slide an offset spatula under the cake all the way around and gently transfer to a serving platter. Serve slices of cake with a spoonful or two of fruit and their juices.

Steps:

• For the cake: Preheat oven to 400. Butter three 8-by-2-inch round cake pans. Line bottoms with parchment cut to fit, and butter parchment.
• Whisk together flours, confectioners' sugar, nutmeg, and salt in a bowl.
• Finely chop fruits and peels; coarsely chop almonds. Mix with brandy.
• In the bowl of a standing mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy. Gradually beat in granulated sugar. Raise speed to medium-high, beating until stiff peaks form. Transfer to a large bowl. Sprinkle a third of the flour mixture over the peaks, and fold with a spatula until just combined. Gently fold in another third of the flour mixture. Toss brandied fruits and nuts with remaining flour mixture, then fold into batter.
• Divide batter evenly among prepared pans, and smooth tops. Bake until golden brown and cakes pull away slightly from sides of pans, 15 to 17 minutes. Let cool in pans on wire racks for 20 minutes. Run a knife around edges to loosen, then invert cakes onto racks to cool completely. (Cakes can be wrapped in plastic and refrigerated overnight.)
• For the frosting: Beat cream cheese with a standing mixer on medium-high speed until soft, 3 to 4 minutes. Reduce speed to low, and beat in confectioners' sugar. Raise speed to medium-high, and beat until fluffy, about 3 minutes. Switch to the whisk attachment. With mixer on low speed, beat in 1 1/2 cups cream and the vanilla. Add creme fraiche, and beat until smooth, scraping sides of bowl as needed. (Frosting is best used the day you make it; refrigerate it in an airtight container until needed.)
• To assemble: Place 4 1/2 cups frosting in a large bowl, refrigerating remainder for glaze. Whisk until very stiff peaks form. Place 1 cake on an inverted baking sheet lined with parchment. Brush with 2 tablespoons jam. Using an offset spatula, spread 3/4 cup frosting over jam. Repeat with second cake, 2 tablespoons jam, and 3/4 cup frosting. Top with remaining cake. Refrigerate remaining 3 cups frosting. Freeze cake for 1 hour.
• Spread remaining 3 cups frosting over top and sides of cake, smoothing with an offset spatula. Freeze for 1 hour.
• For the glaze: Add remaining 1 1/2 cups cream to the refrigerated frosting, and whisk until combined. Place cake on a wire rack set on a parchment-lined baking sheet. Using a ladle, spoon glaze over cake, allowing it to drip down sides, until cake is covered. (You will have a generous amount of leftover glaze. The glaze on the cake will appear slightly translucent but will become more opaque when chilled.) Refrigerate, uncovered, at least 4 hours or overnight.
• Using 2 spatulas, transfer cake to a serving platter or a cake stand. Sprinkle sanding sugar over top, and gently toss it onto sides to coat entire cake. Wipe sugar from edges of platter. Garnish with sugared lemon zest if desired. Serve immediately.