Berries And Cream Pinwheel Cake
Blue Ribbon Recipe
We loved this light and refreshing cake. The sweet and sour combination from the strawberries and blueberries is a wonderful combination. Using whipped cream as icing makes this cake very light. It's not overly sweet so pairs wonderfully with the berries. We did make Cynthia's cake and it was moist and delicious with the filling. But, you can use any white or vanilla cake recipe if you prefer. The Test Kitchen
1albino dragonfly cake, you can find it here, Albino Dragonfly Cake
1 1/2 cfresh or frozen strawberries
1 1/2 cfresh or frozen blueberries
2 Tbsptapioca starch
1 ptheavy cream, cold
1 tspvanilla extract
1 Tbsptapioca starch
How to Make Berries And Cream Pinwheel Cake
- After cake has cooled on racks (about 30 minutes), place in freezer while you prepare the filling and whip the cream.
- Add strawberries, blueberries, sugar and tapioca starch to food processor or blender. Chop on high for about a minute or until thoroughly blended.
Note: if you can't find tapioca starch, you can buy Minute Tapioca and grind it up in a spice or coffee grinder and use it as the starch. Set aside till needed.
- Place final half layer on top. Pipe whipped cream around edge. Then starting on the edge, pipe whipped cream in a curved line, stop in the center of cake. Continue until you have five curved lines ending in the center.