Merry Berry Eggnog Cake3 Parchment Paper circles
Cake:1 cup heavy cream
2 Tbsp milk
1 whole egg
1 1/2 tsp vanilla
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
1 cup butter, softened
2 cups granulated sugar
3 cups cake flour
1 Tbsp baking powder
4 egg whites
1 cup fresh cranberries
1 cup frozen raspberries
1 cup frozen strawberries
1/2 cup sugar
3 Tbsp water
2 Tbsp cornstarch
1 Tbsp cold water
2 Tbsp butter
Frosting:1 cup butter, softened
1/4 tsp kosher salt
4 cups powdered sugar
1/4-1/2 cup milk
1 Tbsp vanilla extract
For the Filling:
In a heavy bottomed sauce pan combine the cranberries, 1/2 cup sugar, and 3 Tbsp of sugar.
Cook over medium heat stirring until the cranberries begin to pop about 4-5 minutes. Whisk together cornstarch and cold water to make a slurry. Add to the cranberries and cook stirring constantly for 1 minute until thick.
Add the strawberries and raspberries.
Add the butter and stir until melted.
Cool for about 30 minutes until the filling reaches room temperature.
Cover and chill in the refrigerator at least 3 hours until set.
For the Cake:
Preheat oven to 350˚ F or 325˚ F if using dark pans. Stack 3 sheets of parchment paper on top of each other. With a pencil trace the bottom of your 8" cake pans.
Cut out the circles. Spray a small amount of non-stick cooking spray in the bottom of the cake pans, then place the parchment paper circles in each pan and liberally spray each pan with non-stick cooking spray.
Stir together the cream, milk, whole egg, vanilla, nutmeg, and cinnamon.
In a kitchen aid beat the butter until creamy. Add the sugar and beat for 2 minutes until the mixture is light and fluffy.
In a separate bowl sift together the cake flour and the baking powder.
Add the cream and the flour in three additions mixing just until incorporated and scraping the sides of the bowl with a rubber scraper after each addition.
With an electric mixer beat the 4 egg whites to medium peaks.
Gently fold the egg whites into the cake batter.
Divide the batter into the 3 pans.
Bake for 20-23 minutes until a toothpick inserted in the center of each round comes out clean. Cool the cake in the pans for 10 minutes then remove to a wire rack to cool completely.
For the Frosting:
Add the butter salt and vanilla to a large mixing bowl and beat with an electric mixer for 2 minutes until creamy. Add 2 cups of the powdered sugar with 1/4 cup of the milk. Beat until smooth. Add 1 cup of powdered sugar with 1 Tbsp of milk and beat until smooth. Add in the final cup of powdered sugar and more milk 1 Tbsp at a time if needed to reach desired spreading consistency beating well.
If the cake layers are rounded, choose the nicest one and set aside. For the other two layers, use a bread knife and cut off the excess cake leaving a flat surface. Place the bottom cake layer on your serving dish. For easy cleanup cut strips of wax paper and slide just under the edges of the cake.
Spread filling evenly between each layer of cake.
Generously frost the sides of the cake and the top.
Use an offset spatula to create a desired pattern in the icing.
Top with fresh cranberries and red sugar sprinkles as a garnish.
* Recipe Adapted from December 2012 Southern Living pg.133 Mrs. Billet's White Cake with Merry Berry Filling