Fruits of the Forest Cake

Name: Fruits of the Forest Cake
Yield: Serves 10 to 12
Ingredients: 2 cups (8 ounces; 227 grams), cake flour; 1½ cups (10½ ounces; 298 grams), granulated sugar; 1 teaspoon, baking powder; ¼ teaspoon, baking soda; 3/4 teaspoon, salt; 3/4 cup, buttermilk; 5 large, egg yolks plus 3 large egg whites; 8 tablespoons, unsalted butter, melted and cooled; 3 tablespoons, vegetable oil; 1½ teaspoons, vanilla extract; ⅛ teaspoon, cream of tartar; 5 large, egg yolks; ½ cup (3½ ounces; 99 grams), granulated sugar; 3 tablespoons, cornstarch; 2 cups, whole milk; Pinch, salt; 4 tablespoons, unsalted butter, cut into 4 pieces and chilled; 1½ teaspoons, vanilla extract; 20 tablespoons (2½ sticks), unsalted butter, softened; 2½ cups (10 ounces; 283 grams), confectioners' sugar; ⅛ teaspoon, salt; 2 tablespoons, heavy cream; 2 teaspoons, vanilla extract; 2 tablespoons, grated lemon zest (2 lemons); 6 ounces (170 grams; 1¼ cups), blueberries; 8¾ ounces (248 grams; 1¾ cups), raspberries; 8¾ ounces (248 grams; 1¾ cups), blackberries; 1 teaspoon, confectioners' sugar

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By Katie Leaird

Appears in Cook's Country August/September 2018

Desserts or Baked Goods

Cakes

In the height of summer, it's hard to pick just one berry to feature in a cake. Taking a hint from a favorite Italian dessert called frutti di bosco, we used blueberries, raspberries, and blackberries in this pastry cream–stuffed showstopper.

SERVES10 to 12

TIME1¾ hours, plus 3 hours setting

WHY THIS RECIPE WORKS

Taking a cue from the Italian dessert frutti di bosco, we used three types of berries on top and around this summer showstopper cake: raspberries, blackberries, and blueberries. To make it really impressive, we alternated layers of vanilla ...

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