Raspberry Cake with 2 Berry Sauces

Submitted by Aroostook

"Wow! Is this pretty!!! Feel free to substitute homemade jellyroll w/a yellow cake mix-(slice two layers into four and stack) OR do the same w/ a ready made angel cake. All make a fabulous dessert."

 

• Ready In: 1hr 20mins
• Ingredients: 20
• Serves: 12

ingredients

• Blueberry sauce

• 2 1⁄2 cups blueberries
• 3⁄4 cup sugar
• 1⁄2 cup water
• 1 teaspoon fresh lemon juice

• Raspberry sauce

• 2 cups raspberries
• 3⁄4 cup sugar
• 1⁄2 cup water
• 1⁄2 cup currant jelly

• Jelly roll

• 3 eggs
• 1 cup sugar
• 1 cup flour
• 1 teaspoon cream of tartar
• 1⁄2 teaspoon baking soda
• 1⁄3 cup cold water
• 2 teaspoons pure vanilla extract
• confectioners' sugar
• 2 cups raspberry jelly
• 3 cups whipped cream
• 1 pint fresh raspberry
• 1 pint fresh blueberries

directions

1. Blueberry sauce: Simmer 12 minutes or so and cool.
2. Raspberry sauce: Simmer 12-15 minutes and cool.
3. Make a jelly roll using raspberry jelly.
4. Preheat oven to 375 F and grease a 10 1/2 x 15 1/2 jellyroll pan.
5. Beat wet ingredients until foamy.
6. Add dry ingredients.
7. Pour into jellyroll pan.
8. Bake for about 12 minutes or until a toothpick comes out clean.
9. Cool for a couple of minutes.
10. Loosen the edges with a spatula until cake is loosened.
11. Sprinkle a clean kitchen towel liberally with confectioners sugar.
12. Quickly turn cake out unto kitchen towel.
13. Cool and cover cake with a layer of raspberry jam.
14. Roll up on the long side.
15. Trim the crusty edges. Slice and serve!
16. Plating instructions: Cut a slice of jellyroll and place on plate, sprinkle with confectioners sugar, and decorate plate with a swirl of raspberry sauce and then a swirl of blueberry sauce.
17. Then top each slice of cake w/ whipped cream.
18. Sprinkle with fresh raspberries and blueberries. Serve.