STARS AND STRIPES GRAND FINALE CAKE
This beautiful red, white, and blue cake is perfect for any 4th of July gathering. This fun recipe is a great make ahead dessert; strawberries, blueberries, whipped cream, and angel food cake are layered and refrigerated to set overnight. The cake can be made with any macerated fruit.
Provided by Robin Lee Starnes
Categories Desserts Cakes Blueberry Cake Recipes
Time 8h45m
Yield 16
Number Of Ingredients 8
Steps:
- Mix half of the strawberries, 1/2 cup of sugar, and 1 envelope of gelatin in a bowl. Set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve, about 15 minutes. Heat in the microwave for 2 minutes on full power, or until gelatin has dissolved. Stir to blend in the gelatin and then mix in the remaining strawberries.
- In a separate bowl, mash 1 cup of the blue berries with the back of a fork. Stir in 1/2 cup of sugar, and 1 envelope of gelatin. Set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve. Heat in the microwave for about 2 minutes to melt the gelatin, then stir to blend. Mix in the remaining blueberries.
- Cover the bottom and sides of a springform or a tall, removable bottom tube pan tightly with aluminum foil to keep the juices from seeping out.
- Pour all of the strawberry mixture into the bottom of the cake pan, cover completely with slices of angel food cake, tearing or cutting pieces to fit in a tight layer. Spread 1 container of whipped topping over the first cake layer. Make a second layer of angel food cake, like the first, and pour the blueberry mixture evenly over the top. Arrange the angel food cake in a third layer on top of the blueberries, spread the remaining container of whipped topping on top. Finish the dessert with a final layer of angel food cake.
- The layered cake will be higher than the edges of your pan. Carefully lay a large piece of aluminum foil over the cake and place a baking sheet on top. Invert the cake, press the cake firmly onto the baking sheet. Weigh down the mold, using pie weights or bags of dry beans or rice; refrigerate 8 hours, or overnight.
- Soak a kitchen towel in very hot water, wring out excess water, and wrap the towel around the cake pan; let stand for 1 minute. Remove the towel. Holding the pan and plate together, shake the cake back and forth to release it from the sides of the pan. Open the springform ring carefully, or pull back the sides of the tube pan. Do not force the cake to release. If it continues to stick, repeat the procedure with the hot towel.
Nutrition Facts : Calories 277.8 calories, Carbohydrate 50.5 g, Fat 7.8 g, Fiber 2.5 g, Protein 4 g, SaturatedFat 6.3 g, Sodium 295.2 mg, Sugar 25.3 g
GRANDFAN'S TRIFLE
A rich trifle is made with pound cake, sherry and custard layered in a bowl and topped with a lightly sweetened whipped cream. This trifle is the special recipe from my grandmother and has been perfected over the years by other family members as well. It is a must have dessert during the holiday season. Make a huge batch, serve and if you don't eat it all, stick it in the fridge and it tastes even better the second day!
Provided by Lisawas
Categories Trifles
Time 4h40m
Yield 12
Number Of Ingredients 7
Steps:
- Pour the milk into a microwave proof pitcher, and cook in the microwave on high until the milk begins to simmer, 4 to 5 minutes depending on the microwave. Meanwhile, whisk the eggs together with 1/4 cup sugar in a large bowl. Once the milk is hot, slowly drizzle into the eggs while whisking until all of the milk has been incorporated. Scrape the custard into a saucepan. Cook over medium heat, stirring frequently, until the custard has thickened enough to coat the back of a metal spoon, about 5 minutes. Pour the custard into a bowl, cover with plastic wrap, and refrigerate several hours until cold.
- Whip the cream with the remaining 2 tablespoons of sugar to firm peaks; set aside. Line the bottom and sides of a trifle bowl with half of the pound cake slices. Drizzle the pound cake slices with half of the sherry. Pour 1/3 of the cold custard into the trifle dish and smooth the top. Repeat to make two more layers of pound cake, sherry, and custard. Top with whipped cream.
- Cover the dish with plastic wrap, and refrigerate at least 2 hours before serving to allow the flavors to blend.
Nutrition Facts : Calories 316.8 calories, Carbohydrate 29.8 g, Cholesterol 180.9 mg, Fat 19.2 g, Fiber 0.2 g, Protein 7.2 g, SaturatedFat 11 g, Sodium 243.9 mg, Sugar 20.7 g
THE GRAND FINALE GRAND TRIFLE
Number Of Ingredients 9
Steps:
- In 8 large brandy sniffers or a 2-quart clear glass bowl, layer ingredients in order given, and garnish with cherries. Chill about an hour to blend flavors.
Nutrition Facts : Nutritional Facts Serves
GRAND FINALE CAKE
I got this from a TV show years ago and haven't tried it yet, but it sounds yummy. The cheesecake part ends up on the bottom. You can serve it as is or topped with strawberries or blueberries.
Provided by Mrs. Ed
Categories Dessert
Time 1h25m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Prepare cake mix according to package directions and pour in sprayed 9x13 pan.
- Mix the rest of the ingredients and pour on top the cake mix in the pan.
- Bake at 350 degrees for 60 to 70 minutes.
- Chill before serving.
Nutrition Facts : Calories 470.3, Fat 23.1, SaturatedFat 8.6, Cholesterol 144.4, Sodium 383.7, Carbohydrate 52.6, Fiber 0.4, Sugar 40.5, Protein 13.6
THE GRAND FINALE GRAND TRIFLE
Number Of Ingredients 9
Steps:
- In 8 large brandy snifters or a 2-quart clear bowl, layer ingredients in order given and garnish with cherries. Chill about an hour to blend flavors.
Nutrition Facts : Nutritional Facts Serves
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