Rainbow Dessert
Source of Recipe
Betty Crocker
List of Ingredients
1 sponge cake, 10-inch round
Whipped Cream for Filling and Frosting
3 cups heavy cream
6 tablespoons powdered sugar
Pineapple Filling
1 cup crushed pineapple -- drained
green food coloring
Apricot Filling
1 cup apricots -- mashed and sweetened
Raspberry Filling
1 cup raspberry jam -- thick type
Gelatin Thickener
2 teaspoons gelatin powder
1 tablespoon fruit juice
Cut the sponge cake into four 1-inch layers. Put layers together with 3 different fillings.
On bottom layer, spread Pineapple Filling. Place second layer on top and spread with Apricot Filling. Place third layer and spread with Raspberry Filling.
Add a fourth layer and cover top and sides of cake with sweetened whipped cream. Sprinkle with green pistachio nuts (blanched and shaved). Chill 3 hours before serving. Arrange apricot halves, rounded-side-out, around base of cake.
Frosting: Beat whipped cream and powdered sugar until fluffy.
To make fillings:
Soften the gelatin powder in fruit juice. Dissolver over hot water. Stir into fruit. Chill. When partially set, fold in 1 cup of the sweetened whipped cream (1 cup each).
Pineapple Filling: Add gelatin mixture according to directions. Tint green with food coloring.
Apricot Filling: Add gelatin mixture according to directions. Use 1 cup mashed and sweetened apricot pulp.
Raspberry Filling: Use a thick raspberry jam.
- - - - - - - - - - - - Recipe
|
|
member logon
