Quick Berry Cassette

Name: Quick Berry Cassette
Cuisine: France
Ingredients: 1 tablespoon unsifted cake flour to flour the cake pan; 1 tablespoon unsifted cake flour to flour the cake pan; ⅓ cup vegetable shortening or ½ cup unsalted butter; ⅓ cup vegetable shortening or ½ cup unsalted butter; 1⅞ cups sifted cake flour; Large pinch of salt; 2 teaspoons baking powder; ⅓ cup milk of your choice; 2 large eggs; 1½ tablespoons kirsch or 2 teaspoons pure vanilla extract; 1 cup heavy cream, whipped to the Chantilly stage; 1 cup heavy cream, whipped to the Chantilly stage; granulated sugar to your taste; 1 cup each ripe strawberries, raspberries, red currants, and wild blueberries; 1 cup each ripe strawberries, raspberries, red currants, and wild blueberries; 1 cup each ripe strawberries, raspberries, red currants, and wild blueberries; 1 cup each ripe strawberries, raspberries, red currants, and wild blueberries; ⅔ cup currant jelly, melted and cooled to barely lukewarm; 1 tablespoon kirsch

Preparation info

FFR—One 9 inch -square cake;
8 to 10
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Ingredients

1 tablespoon unsifted cake flour to flour the cake pan
⅓ cup vegetable shortening or ½

Europe
France
Cake
Vegetarian

Method

Grease and flour a 9 x 9 x 2-inch cake pan; Preheat the oven to 350°F.

Cream the chosen fat, then add the sugar and beat 2 minutes with an electric mixer until light, fluffy, and white