Ingredients: |
Ingredients: For the berries:
2 pints peaches, blue berries, and strawberries, rinsed and sliced
2 tablespoons granulated sugar
1 tablespoon freshly squeezed lemon juice (from about 1/2 medium lemon)
1 1/2 teaspoons vanilla extract
1 teaspoon finely grated lemon zest
For the cake:
White Moist Cake Mix
For the filling:
1/2 cup ricotta cheese
1/2 cup heavy cream
For the frosting:
1 tablespoon vanilla extract
6 tablespoons granulated sugar
3 cups heavy cream
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Directions: |
Directions:INSTRUCTIONS
For the berries:
1. Combine all fruit ingredients in a medium nonreactive mixing bowl and toss to thoroughly coat fruit. Let macerate at room temperature at least 20 minutes before using.
2. Strain macerated berries and reserve syrup separately.
For the cake:
1. Heat oven to 350°F and arrange rack in upper third. Butter and flour two (8-inch) cake pans. Mix cake mix as directed on package.
2. In a clean bowl, whip egg whites to medium peaks. Add 1/4 cup sugar and continue whipping until stiff peaks form, about 1 minute.
3. Gently fold into cake batter.
4. Divide batter between prepared cake pans. Bake until surface of cakes springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 35 minutes. Remove cakes from the oven, and let cool 15 minutes. Run a knife around the perimeter of each, and turn them out onto wire racks to cool completely. Meanwhile, make the filling and the frosting.
For the filling:
1. Combine ricotta cheese and heavy cream in the bowl of a stand mixer fitted with the whisk attachment, and whip until stiff peaks form, about 2 minutes. Cover and refrigerate until ready to use.
For the frosting:
1. Place the cleaned bowl of the stand mixer and the whip attachment in the freezer for 10 minutes. Combine vanilla extract, sugar, and heavy cream in the chilled bowl and whip at medium speed until medium peaks form, about 2 minutes.
2. Cover and refrigerate until well chilled, at least one hour. (The frosting can be prepared up to 12 hours ahead.)
To assemble:
1. Using a long serrated knife, trim the tops of the cakes as necessary so they are level. Place cake rounds on a clean, dry surface and, cut each cake in half, length wise. Using a pastry brush, brush 1/3 of the reserved strawberry syrup on the cut side of the first cake round
2. Evenly spread 1/3 of the ricotta filling over the syrup. Arrange fruit mixture over the ricotta layer and trim as necessary to create an even layer. Cover berries with the remaining filling, being sure to fill in any empty space.
3. Repeat above procedure with remaining layers starting with the syrup then ricotta and finally the fruit, (do not top last layer Cut sides down, pressing gently to secure it.
4. Using an offset spatula or a long, thin spatula, spread 3/4 cup of the frosting in a thin layer over the top and sides of the cake.
5. Return remaining frosting and cake to the refrigerator until frosting on cake is set, about 15 minutes.
6. Spread the remaining frosting all over the top and sides of the cake. Let sit in the refrigerator at least 15 minutes before serving. |
This recipe for Italian fruit Cake is from