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Summer Layer Tart Recipe

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This recipe for Summer Layer Tart is from Mama Fish's Cookbook of Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lemon supreme cake mix
1 pkg vanilla pudding (3.5 oz)
⅓ cup oil
Juice of 1 lemon and water to equal 1 cup
4 eggs
1 tbsp. grated lemon rind
1 pint heavy whipping cream
1 tbsp sugar
2 pints fresh strawberries
1 pint fresh blueberries
1½ cup red current, raspberry, or apricot jelly
Directions:
Directions:
Preheat oven to 350 º Grease and flour 2 9-inch round cake pans.

Combine cake mix, pudding, oil, juice & water mixture, and eggs. Mix for 3 min on medium speed then stir in lemon rind. Pour into pans sprayed with cooking spray.

Bake 33-35 min. at 350 º.

Cool cake 15 min and remove from pans. Cool cake completely,

Melt jelly over low heat. Glaze cooled cake with ½ of melted jelly.

Whip cream with sugar added until stiff. Spread on cake layers leaving 1 inch band around top edge. Arrange berries on top. Spoon or paint remaining jelly over berries.

Serve immediately.
Personal Notes:
Personal Notes:
Garnished cake can be stored in refrigerator for up to 2 days. An extra layer, without garnish, can be wrapped securely and may be frozen for 3-4 months. If only making 1 layer then garnishing amounts should be halved.

 

 

 

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