Ingredients
The following ingredients have 1 Servings
- 12 eggs
- 1 1/4 cups confectioners' sugar
- 1 cup all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1 cup sugar
- 1 cup heavy whipping cream
- 1/2 tsp vanilla extract
- 1/4 cup powdered sugar
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding Mix
- 3/4 cups milk
- 1/3 cup granulated sugar
- 2 cups fresh strawberries, sliced (reserve 5-6 halved strawberries for garnish)
- 4 fresh kiwi, sliced
- 1 carton fresh blueberries
Instruction
- Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
- Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.
- Cut cake horizontally in half; stack layers on plate. Top the bottom layer with the pudding mixture, then the sliced strawberries, then another layer of the mixture. Smooth the remaining pudding mixture all over the cake, and garnish with fruit.
- Refrigerate up to one day, or serve immediately.
- In a chilled, medium-sized bowl and using chilled beaters, beat cream until it begins to thicken. Add powdered sugar and vanilla, and beat until soft peaks form. Store in the refrigerator.
- Beat pudding mix and milk in a medium-sized bowl with whisk for about 2 minutes. Stir in the whipped cream.
- Toss sliced strawberries with sugar. Set aside kiwi and blueberries.
