My friend Sherry made a cake for my birthday a few years ago that was so exquisite and delicious, I think angels created it.
It’s full of richness and silky flavor. There’s no baking, it’s really just an assembly process – whip and layer. This delicacy won’t be on any diet plan; however enjoying once it a while will just make your life dreamier. I find making it for crowd a of 6-10 works best, because I’m forced to share and not devour the whole thing by myself. Here’s how you do it.
INGREDIENTS for Dream Cream Cake
1 1/2 blocks cream cheese softened
1 pint heavy whipping cream
1 C. sugar
1 t. vanilla
2 pkgs pound cake loaves
1 can fruit pie filling (strawberry, blueberry, mixed berry)
Lay 1/2 inch slices of cake in the bottom of a springform. pan. Add cake to the sides, filling in the gaps as needed with smaller pieces of cake. Smoosh cake pieces together to create a uniform “crust.”
Whip cream until stiff peaks form. In a separate bowl, whip the cream cheese with the sugar and vanilla until thinner, and smooth. Fold the whipped cream into the cream cheese mixture. Spread half of the cream filling over the prepared crust. Layer more pound cake slices on the cream.
Spread the remaining cream filling over of the second layer of cake.
Spoon the gel (NOT the actual fruit pieces) from the pie filling over the cream filling. Dot it over the filling, so there’s not too much spreading needed. (You don’t want the gel pulling on the cream filling and mixing the two.) Use all the gel you can get from the can. With an offset spatula, gently spread the gel over the cream filling to the cake border on the sides.
Cover the top of the gel with matching FRESH fruit – sliced strawberries for strawberry filling; blueberries or blackberries for blueberry/mixed berry filling. Refrigerate overnight.
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Easy as pie, which I’ve not actually found to be easy. I don’t know why people say that. Boiling water is easy; pie is not. I digress.
Enjoy this luscious treat!