WILDFARE

Layer Cake with Freeze Dried Fruit

A dessert that looks this stunning and tastes this delicious sends that message that it took a lot of time and baking talent. But when short on time or talent, or both, this is a dessert that will impress without the stress. The combination of deep, dark chocolate cake, pastry cream, and sweet, tart fruit (making an appearance and impact in two ways, no less) is a showstopper and a crowd pleaser. Scratch bakers, please do the wonderful things you do and forego the shortcuts. For the rest of us, there is no shame in taking a little help from quality mixes.

Ingredients

- Chocolate cake mix (enough to make 2 8” rounds)
- Instant pastry cream mix (a 10 oz. bag should yield 1-1/2 quarts)
- 1 jar Wildfare Raspberry Preserves*
- 1-2 packages Wildfare Freeze Dried Raspberries*
- Mint for garnish, if desired

Directions

1	Prepare the chocolate cakes per package instructions. Let cool.
2	Prepare the instant pastry cream per package instructions. Keep in the refrigerator if necessary. Use within one hour.
3	Cut each 8” round cake in half along the equator. This will give you four layers.
4	Place the first cake layer on a plate. Spread one third of the Wildfare Raspberry Preserves evenly on the cake.
5	Pipe or spread one quarter of the pastry cream evenly over the preserves.
6	Place the second cake layer on the pastry cream and repeat the process until the cake is finished with a top layer of pastry cream.
7	Decorate the top of the cake with Wildfare Freeze Dried Raspberries. Use as many or as few of you wish. The crunch and fresh burst of flavor of the freeze dried fruit finishes this cake in an extraordinary way. Serve immediately after placing the freeze dried fruit so they retain their crunch.
8	Garnish with mint, if desired. *Wildfare Preserves and Freeze Dried Fruits come in a variety of flavors. Mix and match to suit your tastes.