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Ärende: Pretty Cheesy #1
========================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Glorious Red, White & Blue Cake - Part 1
 Categories: Cakes, Desserts, Citrus, Cheese, Fruits
      Yield: 12 servings

MMMMM---------------------RED VELVET LAYERS--------------------------
  2 1/2 c  Sifted cake flour; not
           - self-rising
    1/4 c  Unsweetened natural cocoa;
           - not Dutch process or
           - extra-dark
      1 ts Baking soda
    3/4 ts Salt
    1/2 c  Unsalted butter; softened
  1 1/2 c  Granulated sugar
      1 c  Vegetable oil
      2 lg Eggs
      1    Ounce) bottle red food
           - coloring
  1 1/2 ts White or cider vinegar
  1 1/2 ts Vanilla extract
    3/4 c  Sour cream
           +=MIXED WITH=+
    1/4 c  Water

MMMMM------------------------WHITE LAYER-----------------------------
  1 1/3 c  Sifted cake flour; not
           - self-rising
    1/2 ts Baking soda
    1/4 ts Salt
      3 lg Egg whites
    1/4 c  Sour cream
      2 tb Water
      5 tb Unsalted butter; softened
    3/4 c  Granulated sugar
    1/3 c  Vegetable oil
      1 tb Grated lemon zest
      1 ts Vanilla extract

MMMMM--------------------------FROSTING-------------------------------
     20 oz Cream cheese; softened
  1 1/4 c  Unsalted butter; softened
  2 1/2 tb Fresh lemon juice
      2 ts Vanilla extract
    1/4 ts Salt
  3 1/4 c  Confectioners' sugar

MMMMM-----------------------FRUIT TOPPING----------------------------
      1 pt Small strawberries; halve or
           - quarter if large
      1 pt Blueberries
    1/2 pt Blackberries

  Special equipment: 2 or 3 (9-inch) round cake pans, large
  sifter or sieve, electric stand mixer (optional), pastry
  brush, offset metal spatula (for frosting cake)

  If you want a knockout ending to your July 4th feast, look
  no further. This three-layer red-and white-striped tall cake
  with its tumble of blue and red berries might just steal the
  show from the fireworks! Thankfully, it won't steal a lot of
  your time to make. I kept it simple with a cream cheese
  icing (no complicated French buttercream), easy red-velvet
  cake layers, and a streamlined lemony white-cake layer that
  does not require egg whites to be whipped and folded. Make
  it ahead, and you really are free to enjoy your own party.

  Make red velvet cake layers: Heat oven to 350øF/175øC.
  Butter two 9-inch round cake pans, then line bottoms with
  rounds of wax paper. Butter paper and dust pans with some
  additional flour, knocking out excess.

  Resift cake flour together with cocoa, baking soda, and salt
  into a bowl.

  Beat butter and sugar in a large bowl with an electric mixer
  (fitted with paddle attachment if using stand mixer) at
  medium-high speed until combined well, then add oil and beat
  until very pale and creamy, about 3 minutes.

  Add eggs, one at a time, beating well after each addition,
  and beat in food coloring, vinegar, and vanilla extract.

  Reduce speed to low and mix in flour mixture and sour cream
  mixture in batches, beginning and ending with flour mixture,
  and mixing until batter is smooth.

  CONTINUED TO PART TWO

  by Kemp Minifie

  Epicurious | June 2011

  Yield: Makes 12 servings

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Glorious Red, White & Blue Cake - Part 2
 Categories: Cakes, Desserts, Citrus, Cheese, Fruits
      Yield: 12 servings

           CONTINUED FROM PART ONE

  Divide batter between pans (about 3 cups in each) and
  smooth tops Rap pans on counter a couple of times to expel
  any air bubbles Bake in middle of oven until a wooden pick
  comes out clean and cake begins to pull away from sides of
  pans 25 to 30 minutes. Keep oven on

  Cool layers in pans on racks 10 minutes, then run a thin
  knife around edge of pans. Invert layers onto racks and peel
  off wax paper. Cool layers completely.

  Make white cake layer while red velvet layers cool: Butter
  one 9-inch round cake pan, then line bottom with wax paper.
  Butter paper and dust pan with some additional flour,
  knocking out excess.

  Resift cake flour together with baking soda and salt into a
  bowl. Whisk egg whites in another bowl with sour cream
  mixture until combined.

  Beat butter and sugar in a large bowl with an electric mixer
  (fitted with paddle attachment if using stand mixer) at
  medium-high speed until combined well, then add oil and beat
  until very pale and creamy, about 3 minutes. Beat in zest
  and vanilla extract.

  Reduce speed to low and mix in flour mixture and sour cream
  mixture in batches, beginning and ending with flour mixture
  and mixing until batter is smooth. Transfer batter to pan
  and spread evenly. Rap pan on counter a couple of times to
  expel any air bubbles.

  Bake in middle of oven until a wooden pick comes out clean
  and cake begins to pull away from side of pan, 25 to 30
  minutes. Cool in pan on a rack 10 minutes, then run a thin
  knife around edge of pan. Invert layer onto rack and peel
  off wax paper. Cool layer completely.

  Make cream cheese frosting: Beat together cream cheese and
  butter in a large bowl with an electric mixture until creamy
  and smooth. Beat in lemon juice, vanilla extract, and salt.

  Sift confectioners' sugar into a bowl and add to cream
  cheese mixture. Mix on low speed until incorporated, then
  increase speed to medium-high and beat until smooth.

  Frost cake: Brush loose crumbs from cake layers with a
  pastry brush.

  Put a red velvet layer, bottom side up, on a cake plate or
  stand. Spread 1 cup of frosting over layer. Cover with white
  layer, bottom side up, and spread with another cup of
  frosting. Top with second red velvet layer, bottom side up.

  Spread a thin layer of frosting around sides and over top of
  cake. (This is called crumb-coating. It tamps down any loose
  crumbs to keep them out of the top layer of frosting and
  fills in any crevices. This is particularly important with
  red velvet cake layers.) Chill or briefly freeze cake just
  until frosting is firm.

  Spread sides and top of cake with remaining frosting. Chill
  or briefly freeze cake just until frosting is firm.

  Make fruit topping: Toss together fruits in a bowl. Let cake
  come to room temperature before serving and top with about 1
  1/2 cups fruit. Serve remaining fruit on the side.

  Cooks' notes: Cake layers can be made 1 day ahead and
  chilled or 1 week ahead and frozen. Wrap well in wax paper
  and then in a heavy-duty sealable plastic bag. No need to
  thaw before assembling cake (cake is easier to frost when
  layers are chilled or frozen), but allow plenty of time for
  cake to thaw and come to room temperature after frosting it.

  Cake can be frosted 1 day ahead and kept in a cake keeper,
  chilled. Bring to room temperature.

  by Kemp Minifie

  Epicurious | June 2011

  Yield: Makes 12 servings

  MM Format by Dave Drum - 12 July 2011

  Uncle Dirty Dave's Archives

MMMMM

... What wondrous life is this I lead! Ripe apples drop about my head-A Maxwell

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