Creamy Berry Mosaic Cake Recipes

Steps:

• Line 2-1/2-qt. bowl with plastic wrap; spray with cooking spray. Cut cake into 12 slices. Trim crusts; discard. Line bowl with cake slices, cutting to fit, if necessary.
• Stir boiling water into dry gelatin mix in bowl 2 min. until completely dissolved. Stir in cold water. Remove 1-1/2 cups of the gelatin; place in large bowl. Refrigerate until slightly thickened. Meanwhile, pour remaining gelatin over cake in bowl.
• Stir whipped topping into thickened gelatin. Reserve 3 raspberries for garnish. Gently stir in remaining mixed berries. Spoon over cake in bowl. Refrigerate 4 hours or overnight until firm.
• Invert bowl onto moistened plate; shake to loosen gelatin. Gently remove bowl. Remove plastic wrap. Garnish with reserved 3 raspberries and fresh mint, if desired.

Steps:

• Line 2-1/2-qt. bowl with plastic wrap; spray with cooking spray.
• Cut cake into 12 slices. Trim crusts; discard or eat while no one is looking; line bowl with cake slices, cutting to fit if necessary.
• STIR boiling water into dry gelatin mix in bowl 2 min until completely dissolved; stir in cold water.
• Remove 1-1/2 cups of the gelatin; place in a large bowl & refrigerate until slightly thickened; meanwhile, pour remaining gelatin over cake in bowl.
• Stir whipped topping into thickened gelatin; gently stir in mixed berries& spoon over cake in bowl.
• Refrigerate 4 hours or overnight until firm.
• Invert bowl onto moistened plate; shake to loosen gelatin; gently remove bowl. Remove plastic wrap; garnish with extra berries and fresh mint, if desired.

Steps:

• Preheat oven to 300 degrees Fahrenheit.
• Line an 8 x 8-inch baking pan with foil paper.
• Cream butter with sugar in a mixing bowl.
• Beat in eggs, one at a time.
• Stir in flour and baking powder.
• Add the red cherries, green cherries, chopped pineapple, dates, and pecans.
• Mix ingredients together.
• Scrape batter into prepared pan.
• Bake for about 1-1/2 to 1-3/4 hours until a wooden pick inserted comes out clean.
• Can be served immediately.

Steps:

• Make Berry Sauce: Bring all sauce ingredients just to a boil in a 1 1/2 to 2 quart heavy saucepan over high heat, stirring occasionally, then reduce heat and simmer, uncovered, stirring occasionally, 15 minutes.
• Transfer to a shallow bowl and cool to romm temperature stirring occasionally, about 30 minutes.
• Chill, covered, until cold about two hours.
• Make Almond Layers:.
• Put oven racks in upper and lower thirds of oven and preheat to 350°F.
• Butter cake pans and line bottom of each with a round of parchment or was paper, then butter paper.
• Pulse almonds with 1/4 cup sugar in a food processor until finely ground.
• Beat together eggs and remaining 1 1/4 cups sugar in a large bowl with an electric mixer at high speed until pale, fluffy, and tripled in volume, about 6-8 minutes.
• Beat in vanilla and salt until combined well.
• Stir together ground almonds and melted butter (1 1/4 sticks).
• Fold one third of egg mixture into almond mixture to lighten, then fold in remainder, gently but thoroughly.
• Divide batter among pans (batter should be about 1/2 inch deep).
• Put 2 pans in lower third of oven and 1 pan in upper third (do not put directly above lower pans).
• Bake, switching position of pans (from lower to upper and vice versa) halfway through baking, until a golden crust forms on top and cake begins to pull away from sides of pans ( cake will rise, them collapse slightly) 18 to 25 minutes total.
• Cool in pans on racks 10 minutes, then run a small knife around edge of each pan and carefully invert onto racks.
• Cool completely about 15 minutes.
• Carefully peel off parchment.
• Make Mascarpone Cream.
• Stir together all mascarpone cream ingredients with a rubber spatula until smooth.
• Chill, covered.
• Assemble Cake.
• Center 1 almond layer on cake plate.
• Spoon 1/2 cup berry sauce onto center of layer. Spread evenly, leaving a 1/2 inch border around edge of cake.
• Spoon 3/4 cup mascarpone cream on top of berry sauce layer and smooth top (berry sauce will swirl into mascarpone cream).
• Repeat procedure with remaining almond layers, berry sauce, and mascarpone cream, ending with mascarpone cream ( for a total of three layers).
• Chill cake while making frosting.
• Frost Cake.
• Beat cream with sugar, vanilla, and salt in a large bowl using an electric mixer with cleaned beater at high speed until it just hold stiff peaks.
• Frost cake with whipped cream smoothing top and sides (there will be generous amount) then chill, uncovered, 1 hour.
• Just before serving, sift cocoa powder over top of cake using a sieve.
• Cook's Notes: Almond layer can be made ahead and cooled completely, then wrapped well in plastic wrap and chilled 3 days or frozen up to 1 month.
• Frosted cake can be made 1 day ahead (without cocoa powder) and chilled covered loosely with plastic wrap.