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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Once you have this, you'll make it every holiday Ingredients:
1 3/4 cups flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup ground walnuts |
1 1/2 cups whipping cream |
1 1/2 cups sugar |
3 teaspoons vanilla |
3 eggs |
1 1/2 cups whipping cream |
1 (8 ounce) package cream cheese, softened |
1 cup sugar |
1/8 teaspoon salt |
1 teaspoon vanilla |
1 (12 ounce) jar raspberry preserves |
Directions:
1. Heat oven to 350 degrees.
2. Grease and flour two 9 inch round cake pans.
3. Lightly spoon flour into measuring cup; level off.
4. In a medium bowl, combine flour, baking powder, 1/2 teaspoon salt and ground walnuts.
5. In a small bowl, beat 11/2 cups of whipping cream until stiff peaks form.
6. In a large bowl, combine 11/2 cup of sugar, 3 teaspoons vanilla and eggs; beat for 5 minutes at highest speed.
7. Fold in dry ingredients and whipped cream alternately into sugar mixture beginning and ending with flour mixture.
8. Pour batter into the prepared pans.
9. Bake at 350 for 25-30 minutes or until a toothpick comes out clean.
10. Cool for 15 minutes; remove from pans.
11. Cool completely.
12. To prepare frosting, in another small bowl beat 11/2 cups of whipping cream until stiff peaks form.
13. In a large bowl, combine cream cheese, 1-cup sugar, 1/8-teaspoon salt and 1-teaspoon vanilla; blend well.
14. Fold in whipped cream.
15. To assemble cake, split each layer in half horizontally to form 4 layers.
16. Place one layer on a serving plate, spread with 1/2 cup of frosting.
17. Top with second layer; spread with 1/2 cup of raspberry preserves.
18. Top with third layer, spread 1/2 cup of frosting.
19. Top with fourth layer.
20. Frost sides of cake with frosting reserves and keep about 1 cup for decorating.
21. Top fourth layer with raspberry preserves.
22. Pipe lattice design on top and bottom using remaining frosting Store in refrigerator.
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