Party Cake Elegante Recipes
PARTY CAKE ELEGANTE
Number Of Ingredients 6
Steps:
- Prepare and bake cake mix using package directions for 2 (9-inch) cake pans. Remove layers to wire rack to cool. Split layers horizontally into halves. Combine yogurt, lemonade concentrate, and condensed milk in bowl; mix well. Spread mixture over cake layers. Stack cake layers with fruit between, alternating kiwi fruit and strawberries. Spread remaining lemonade mixture over top of cake; mixture will run down sides of cake. Decorate top of cake with concentric rings of remaining fruit. Chill until serving time.
Nutrition Facts : Nutritional Facts Serves
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- Center a rack in the oven and preheat oven to 350°F. Butter two 8 or 9-inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.
- Sift together the flour, baking powder and salt. Whisk together the milk and egg whites in a medium bowl. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is well combined, then add the last of the dry ingredients. Finally, give the batter a good 2 minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula.
- Put sugar and egg whites in a mixer bowl or other large heatproof bowl; fit the bowl over a pan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from heat.
- Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half. Put one layer cut-side-up on a cake plate surrounded by strips of waxed paper. Spread it with a light layer of buttercream. Spread the buttercream with 1/3 of the preserves. (SEE RECIPES NOTES BELOW IF YOU WANT TO ADD FRESH RASPBERRIES). Top with another layer, spread with buttercream and preserves and then do the same with the third layer (you'll have used all of the jam and have buttercream left over.) Place the last layer cut-side-down on top of the cake and use the remaining buttercream to frost the sides and the top. Alternately, you can make freshly whipped cream and cover the cake with that instead of the buttercream. Decorate top with raspberries. Keep refrigerated until serving.
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