Raspberry Cake With 2 Berry Sauces

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 12
• 2 1/2 cups blueberries
• 3/4 cup sugar
• 1/2 cup water
• 1 teaspoon fresh lemon juice
• 2 cups raspberries
• 3/4 cup sugar
• 1/2 cup water
• 1/2 cup currant jelly
• 3 eggs
• 1 cup sugar
• 1 cup flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/3 cup cold water
• 2 teaspoons pure vanilla extract
• confectioners' sugar
• 2 cups raspberry jelly
• 3 cups whipped cream
• 1 pint fresh raspberry
• 1 pint fresh blueberries

Recipe

• 1 blueberry sauce: simmer 12 minutes or so and cool.
• 2 raspberry sauce: simmer 12-15 minutes and cool.
• 3 make a jelly roll using raspberry jelly.
• 4 preheat oven to 375 f and grease a 10 1/2 x 15 1/2 jellyroll pan.
• 5 beat wet ingredients until foamy.
• 6 add dry ingredients.
• 7 pour into jellyroll pan.
• 8 bake for about 12 minutes or until a toothpick comes out clean.
• 9 cool for a couple of minutes.
• 10 loosen the edges with a spatula until cake is loosened.
• 11 sprinkle a clean kitchen towel liberally with confectioners sugar.
• 12 quickly turn cake out unto kitchen towel.
• 13 cool and cover cake with a layer of raspberry jam.
• 14 roll up on the long side.
• 15 trim the crusty edges. slice and serve!
• 16 plating instructions: cut a slice of jellyroll and place on plate, sprinkle with confectioners sugar, and decorate plate with a swirl of raspberry sauce and then a swirl of blueberry sauce.
• 17 then top each slice of cake w/ whipped cream.
• 18 sprinkle with fresh raspberries and blueberries. serve.