Thursday, 27 September 2012

Winter Berry cake

Winter Berry cake


  • 1 purchased cake base, such as "Bavarian" Sponge Cake
  • 2 T. liqueur, your choice, or sugar syrup
  • 1 package of 4 serving, vanilla pudding mix or 2 c. prepared vanilla pudding
  • 1 3/4 c. milk for vanilla pudding mix
  • 2 c. fresh fruit, such as strawberries, kiwi, or berries
  • 1 c. apple juice
  • 1 package gelatin (1/4 oz.)
  • Sugar to taste
  • Whipped cream for serving


Sprinkle or brush cake base lightly with fruit schnapps, liqueur or sugar syrup to moisten but not douse.
Prepare pudding according to directions for pie filling. Look at the following recipes if you would like to make vanilla pudding from scratch or if you would like to make pastry cream.
If it is cooked, then cool until thickened. If it is instant, let it set up a few minutes. Spoon into purchased sponge cake base and chill (Note, the German sponge cakes have a lip to hold in the pudding and fruit. They are baked in a special mold) .

Wash and prepare fresh fruit. Cut strawberries in half, peel and slice kiwi, etc. Arrange fruit decoratively on top of pudding. You can also overlap sliced fruit, if you wish. Place cake back in the refrigerator while you make the glaze.

To make the glaze shown here, sprinkle the package of gelatin over cold apple juice and let it swell for 5 minutes. Add 3/4 cup hot apple juice (plus 1 or 2 tablespoons sugar, as desired), stirring constantly until gelatin is dissolved. You may need to heat this mixture slightly but do not bring it to a boil or the gelatin loses the ability to gel. Place this mixture in the refrigerator until it starts to thicken.

Pour, spoon or brush the glaze over the cake. refrigerate the cake for at least 1 hour and make sure the glaze has set up before serving.

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