Directions:
Prepare and bake the Vanilla Sponge Cake layers according to the recipe
directions, placing two-thirds of the batter in one pan and one-third
of the batter in the other pan, so that you can slice the larger cake
layer in half to make 2 layers.
Prepare the Blueberry Sauce at least 1 hour in advance so that it will
be well chilled when needed. Prepare the Red Glaze and let it come to
room temperature.
Quickly wash the strawberries by dipping them in cool water and
removing them immediately. Dry the berries in a single layer on a clean
kitchen towel. Keep the leaves on 5 to 6 perfect strawberries to use
for garnishing the top of the cake. Use the tip of a vegetable peeler
to remove the hulls from the rest of the berries.
Trim the cake layers so that you have 3 level and equal-size layers of cake.
Place the Blueberry Sauce in a strainer to drain the liquid from the
berries, saving it for another use. Prepare the Whipped Cream/Cream
Cheese Frosting.
Place one layer of cake, preferably one with the bottom still intact,
on a cardboard circle, with its bottom side down. With a cake spatula,
spread a thin layer of Red Glaze on the cake. Next spread on a
1/8-inch-thick layer of frosting. Then place a closely touching layer
of sliced strawberries on top of the frosting and cover them with
another layer of frosting. Top with a second layer of cake and repeat
the process, this time using the drained blueberries. Then top with the
last layer of cake.
Spread Red Glaze thinly over the top and sides of the cake. Cover the
cake closely with plastic wrap and refrigerate for at least a couple of
hours to overnight.
After the cake has chilled, smoothly frost the top and sides of the
cake with the rewhipped Whipped Cream/Cream Cheese Frosting, reserving
1 cup for piping the garnish. Place the reserved frosting in a pastry
bag and decoratively pipe it around the top edge of the cake.
Cut the reserved 5 to 6 whole strawberries in half lengthwise through
their leaves, leaving them intact. Heat the Red Glaze in a small pan.
Holding the berries by their leaves, dip them one at a time into the
hot glaze, and put them on a plate to dry for a moment. Place the
drained blueberries in the center of the cake, forming a 3-1/2-inch
circle. Pipe a circle of frosting around the blueberry circle. Then
pipe 10 to 12 rosettes of cream on the top of the cake in the space
between the blueberries and the edge of the cake. Place a shining
strawberry half on each rosette.
Refrigerate the cake for at least 1 hour before serving. |
Glaze