Stars And Stripes Grand Finale Cake
Serves: 3
Eloise Gerhold
1 January 1970
Based on User reviews:
43
Spice
47
Sweetness
47
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
White SugarDirections:
1
Mix in the remaining blueberries
2
Mix half of the strawberries, 1/2 cup of sugar, and 1 envelope of gelatin in a bowl
3
Set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve, about 15 minutes
4
Heat in the microwave for 2 minutes on full power, or until gelatin has dissolved
5
Stir to blend in the gelatin and then mix in the remaining strawberries
6
In a separate bowl, mash 1 cup of the blue berries with the back of a fork
7
Stir in 1/2 cup of sugar, and 1 envelope of gelatin
8
Set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve
9
Heat in the microwave for about 2 minutes to melt the gelatin, then stir to blend
10
Cover the bottom and sides of a springform or a tall, removable bottom tube pan tightly with aluminum foil to keep the juices from seeping out
11
Pour all of the strawberry mixture into the bottom of the cake pan, cover completely with slices of angel food cake, tearing or cutting pieces to fit in a tight layer
12
Spread 1 container of whipped topping over the first cake layer
13
Make a second layer of angel food cake, like the first, and pour the blueberry mixture evenly over the top
14
Arrange the angel food cake in a third layer on top of the blueberries, spread the remaining container of whipped topping on top
15
Finish the dessert with a final layer of angel food cake
16
The layered cake will be higher than the edges of your pan
17
Carefully lay a large piece of aluminum foil over the cake and place a baking sheet on top
18
Invert the cake, press the cake firmly onto the baking sheet
19
Weigh down the mold, using pie weights or bags of dry beans or rice; refrigerate 8 hours, or overnight
20
Soak a kitchen towel in very hot water, wring out excess water, and wrap the towel around the cake pan; let stand for 1 minute
21
Remove the towel
22
Holding the pan and plate together, shake the cake back and forth to release it from the sides of the pan
23
Open the springform ring carefully, or pull back the sides of the tube pan
24
Do not force the cake to release
25
If it continues to stick, repeat the procedure with the hot towel