Red, White, and Blue Layer Cake

By DreiFromBK

Colorful layers of red velvet cake make the perfect foundation for our Red, White, and Blue Layer Cake, the perfect Independence Day dessert. To get evenly cut cake layers, we used a long serrated knife to make a shallow cut around the cake to mark the cut line. We then halved the cake round through the equator, slowly rotating the cake as we cut. Fillings made from gelatin-stabilized whipped cream are creamier and smoother than those made with gelatin-stabilized egg whites, so we used the former for this layer cake recipe. After assembling the cake by alternating layers of cake and whipped cream filling, we garnished it with blueberries and strawberries (but any other fresh berries would also work.)

Ingredients

• Serves 8 to 10
• Ingredients
• 1 teaspoon unflavored powdered gelatin
• 2 tablespoons water
• 3 cups heavy cream
• 1/4 cup confectioners' sugar
• 2 (8-inch) red velvet cake rounds (see related recipe)
• Blueberries and strawberries for garnish

Details

Adapted from cookscountry.com

Preparation

Step 1

For the whipped cream filling: Combine gelatin and water in medium bowl. Let stand 5 minutes to soften gelatin. Bring 1/4 cup cream to simmer in small saucepan over medium heat, then whisk in gelatin mixture until no lumps remain; let cool 3 minutes. With electric mixer on medium-high speed, beat cooled gelatin mixture, sugar, and remaining cream to stiff peaks, about 2 minutes.

To assemble: Using serrated knife, cut each cake horizontally into 2 even layers. Place 1 cake layer on serving platter. Spread one quarter of whipped cream filling over cake. Repeat, alternating layers of cake and filling. Garnish with blueberries and strawberries and refrigerate until set, about 2 hours. Serve. (Cake can be refrigerated for up to 24 hours.)