HAPPY 4TH OF JULY!
The Big Day has finally arrived and with a full weekend of celebrations ahead of us – and the weather on our side – I’m sure everyone has already made some serious plans on how to make the most out of it. Even if you’re opting for an outdoor celebration with your friends or just trying to enjoy it from the intimacy of your house with your family, we can all agree that food is an important part of the festivities. With this in mind and knowing that nobody wants to spend too much time in the kitchen and miss all the fun, I made an easy cake recipe perfectly able to impress even the fanciest guests.
I’ll share it with you, hoping you would find it as delicious as I am.
HAPPY 4TH OF JULY!
INGREDIENTS:
FOR THE CAKE
2 PRE-BAKED CHOCOLATE CAKES
3 CUPS COLD WATER
3 TBS SUGAR
2 TEASPOONS PURE VANILLA EXTRACT
1 TEASPOON PURE ALMOND EXTRACT
FOR THE FROSTING
3 PACKAGES (OR 500 ML) CREAM, AT ROOM TEMPERATURE
3 PACKAGES (OR 750 ML) MASCARPONE, AT ROOM TEMPERATURE
250 GR ICING SUGAR
3TEASPOONS PURE VANILLA EXTRACT
FOR THE DECORATIONS
1 1/2 PINTS RASPBERRIES (about 3 cups total)
1/2 PINT BLUEBERRIES (about 1 cup total)
PREPARATION:
Mix together the water, the sugar and the vanilla and almond extracts, than pour the syrup on the pre-baked cake, making sure every layer is moisturized. Leave to rest for about 10 minutes. In the meanwhile prepare the frosting by mixing in a large bowl the three packages of cream with the icing sugar; in another bowl, mix the mascarpone with the vanilla extract then, combine it with cream mixture whisking the whole time. Leave to rest in the refrigerator for about 20 minutes.
ASSEMBLE THE CAKE:
Frost the top and sides of the cake with 2 1/2 cups of the frosting. Transfer the remaining frosting to a pastry bag fitted with the star tip.
Using a toothpick or small knife, outline a 4 1/2-inch-long by 3 1/2-inch-wide rectangle in the top left corner of the cake. This area will be reserved for blueberries.
Starting with the longer side of the cake that is closest to you, pipe a line of frosting along the top edge of the cake then arrange two horizontal rows of raspberries directly above the line of frosting. Pipe a second line of frosting above the raspberries and arrange two more horizontal rows of raspberries directly above the frosting. Repeat this process two more times, making sure to exclude the top left corner that is reserved for the blueberries. Arrange the blueberries in horizontal rows in the top left corner of the cake.
Slice and serve the cake immediately or store it, covered securely in plastic wrap, in the refrigerator until ready to serve.
