This berries smallness is beautiful and would be a beautiful centerpiece for your dessert table. It tastes just as good as it seems. The basis is a pre -made Angel Food Cake that is brushed with a spicy lemon simple syrup. In between, a layer of fresh blueberries and strawberries are a light and downy cream cheese whipped cream. Once assembled, this is a wonderful summer treat. Because it is red, white and blue, you can enjoy here on your Memorial Day, July 4 or Labor Day Cookout.
How to make a patriotic berry -wit
Ingredients
1 Angel Food Cake, sliced in front 1 inch
Syrup
- 1/4 cup of sugar
- 1/4 cup of fresh lemon juice
- 1/4 cup of water
- 1/4 TSP Almond extract
Sward Roomkaas
- 2/3 cup of sugar
- 1 pound of cream cheese, at room temperature
- 2 cups of heavy cream, at room temperature
Fruit for layering
- 2 pints of blueberries
- 2 pints of strawberries, caught and cut
Route description:
- Heat 1/4 cup of sugar, lemon juice and 1/4 cup of water in a pan over medium heat, stir until the sugar dissolves. Remove from the heat and stir in the almond extract.
- Brush both sides of each slice of cake with syrup.
- Cut the slices into 2-inch cubes.
- Beat 2/3 cup of sugar and the cream cheese with a mixer at average speed to smooth and light. Add the cream and beat medium speed to a smooth mixture and the consistency of whipped cream.
- Arrange half of the cake bubbles in the bottom of a reefil of 13 cups. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread.
- Top with a layer of strawberries.
- Place the remaining cake bubbles on top of the strawberries. Then sprinkle with more blueberries.
- Top with the remaining whipped cream and finish with the remaining strawberries and blueberries, arrange them in a decorative pattern. Cover and put in the fridge for 1 hour.
Hint: To get the starform for the blueberries, we pressed a star cookie cutter in the topping, placed the blueberries in it and then removed the cookie cutter.