BERRIES AND CREAM PINWHEEL CAKE
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....
Provided by Cynthia Guptill
Categories Cakes
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. Make cake as per directions here, https://www.justapinch.com/recipes/dessert/cake/albino-dragonfly-cake.html
- 2. After cake has cooled on racks (about 30 minutes), place in freezer while you prepare the filling and whip the cream.
- 3. 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.
- 4. To your mixer, add heavy cream, vanilla, 1 tbsp sugar, and tapioca starch. Whip until medium peaks form. Place in refrigerator until needed.
- 5. Remove cake from freezer and cut each layer in half.
- 6. Place 1st half layer on cake plate. Fill a pastry bag with whipped cream, and pipe it around edge. Fill with berry mixture. Repeat until you have 3 half layers edged with whipped cream and filled with berries.
- 7. 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.
- 8. Carefully fill the spaces in between with berry mixture. Spread or pipe remaining whipped cream on the sides of cake.
PINWHEEL CAKE AND CREAM
Get out the fresh fruit and fat-free pound cake to make this Pinwheel Cake and Cream. Orange zest adds some brightness to the whipped topping mixture that tops the pinwheel cake.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 12 servings.
Number Of Ingredients 7
Steps:
- Chop 1 peach; set aside.
- Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes or until slightly thickened. Gently stir in whipped topping, orange zest and chopped peach.
- Arrange pound cake slices on serving plate. Spoon pudding mixture evenly over cake. Slice remaining peach. Top cake with peach slices and remaining fruit. Serve immediately or cover and refrigerate.
Nutrition Facts : Calories 130, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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