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Gallery Mother’s Day Cake Credit: Bryan Gardner Recipe Summary Servings: 16

Ingredients Ingredient Checklist 1 quart heavy cream 1/2 cup confectioners’ sugar, sifted 1 vanilla bean, seeds scraped 2 recipes Yellow Sponge Cake 6 cups mixed fresh berries, such as strawberries (cut in half if large), blueberries, raspberries, and blackberries

Gallery Mother’s Day Cake Credit: Bryan Gardner

Recipe Summary Servings: 16

Mother's Day Cake      Credit: Bryan Gardner  

Mother’s Day Cake

Credit: Bryan Gardner

Mother’s Day Cake

Recipe Summary Servings: 16

Recipe Summary

Servings: 16

Servings: 16

16

Ingredients

Ingredients

  • 1 quart heavy cream 1/2 cup confectioners’ sugar, sifted 1 vanilla bean, seeds scraped 2 recipes Yellow Sponge Cake 6 cups mixed fresh berries, such as strawberries (cut in half if large), blueberries, raspberries, and blackberries

Directions

In the bowl of an electric mixer fitted with the whisk attachment, combine cream, confectioners’ sugar, and vanilla seeds. Starting on low speed and gradually increasing to medium-high, whip until stiff peaks form, about 2 minutes.

Invert one cake onto a parchment-lined cutting board, then peel parchment from bottom of cake. Using a serrated knife, trim 1/4 inch from short sides of cake. Cut in half crosswise. Repeat with second cake.

Place one cake half on a serving platter. Using an offset spatula, spread top with one-fourth of whipped cream; arrange one-fourth of berries over cream. Repeat process with remaining cake halves, cream, and berries. Refrigerate until ready to serve. To serve, cut cake in half lengthwise, then cut each half crosswise into 1 1/2-inch-thick slices.

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All Reviews for Mother’s Day Cake

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Mother’s Day Cake

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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