A friend of mine ordered a cake for her Independence Day dinner party and said that she envisioned lots of layers and lots of fruit. When she told me to get creative and not worry about the budget, (a baker's dream!!!) I couldn't WAIT to start planning, couldn't wait to get to the local market and start selecting colorful, scrumptious ingredients. This cake was a basic home made yellow cake baked in 3 separate 9 in. rounds, filled with two thick layers of naturally sweet raspberry mousse. Not wanting to overpower the sweetness of the fruit with too much unnecessary sugar, I was careful to reduce the sugar in the cake by 25% and omit it entirely in the mousse. It was generously topped with a cream cheese frosting. The body of the frosting came from whipping the cream cheese and butter well and keeping it well chilled, not from overdoing the powdered sugar. The cake was finished off with, well, fruit. Lots and lots of fresh fruits selected that morning from the local market. The pomegranate came from our tree. This cake was a huge hit, and so much fun to make.
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