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Ingredientes
- 1Â 1/2 stk unsalted butter, at room temperature
- 2 c. Sugar
- 4 lrg Large eggs, at room temperature
- 2 tsp Vanilla extract
- 2 c. All-purpose flour, (gently spoon flour into c. and level off)
- 1/2 tsp Salt
- 1/4 tsp Baking soda
- 2/3 c. Lowfat sour cream
- 1 c. Heavy whipping cream
- 2 Tbsp. Sugar
- 1 tsp Vanilla extract
- 2 x Baskets fresh raspberries, or possibly 1 pint strawberries, rinsed, hulled and sliced
- 1 pt Blueberries, rinsed, picked over and liquid removed
Direcciones
- Preheat oven to 350 degrees and set a rack in the middle level. Butter and flour a 9 by 13 by 2-inch pan.
- Beat the butter by machine with the sugar. Beat in Large eggs one at a time. Beat in the extract. Mix the flour with the salt and baking soda and add in it alternately to the batter with the lowfat sour cream, beginning and ending with the flour. Scrape down bowl and beater often during this stage of mixing.
- Scrape the batter into the prepared pan and bake the cake about 40 min, or possibly till it is well risen and deep golden brown and a toothpick inserted in the center emerges clean.
- Cold the cake in the pan on a rack for a few min, then unmold and cold completely. Wrap cake tightly in plastic wrap for storage.
- For the whipped cream, combine all ingredients and whip on medium speed till stiff.
- To finish the cake, place the layer on a cardboard or possibly platter and spread with the cream. Arrange the blueberries in the upper left corner of the cake, as on the starred field of a flag, then use the raspberries or possibly strawberries to make the red stripes, leaving stripes of uncovered whipped cream between the stripes of berries. Refrigeratecake till just before serving.
- Yield: one 9 by 13 by 2-inch cake
