Muscat Berry Layer Cake
Enjoy this dessert with the 2016 Muscat Canelli.
1 Quart of Fresh Strawberries, stemmed and sliced thin
1 Pint of Fresh Raspberries
1 Package of Prepared Ladyfingers (approx. 40 cakes)
1 Quart of Bakers Cream,
2 cups of Husch Muscat Canelli
approximately 2 cups Lemon Custard
Fresh Mint for garnish
Lightly drizzle lady fingers with the Muscat and place them around the edge of a spring form pan, standing up. Place eight more on the bottom of the pan in a star pattern. Sprinkle ½ of the raspberries over the cakes in the bottom of the pan. Gently spread ½ of the whipped cream over the cakes and raspberries. Carefully spread the lemon custard evenly over the layer of whipped cream.
Toss sliced strawberries with 3 tablespoons of the Muscat. Layer the sliced strawberries over the custard evenly. Spread the remaining whipped cream over the strawberries. Place eight ladyfinger cakes on the top of the cake, repeating the star pattern on the bottom of the pan.
Cover with plastic wrap and allow to chill for at least 4 hours before serving. Gently invert cake onto a serving dish and remove springform pan. Garnish with the remaining raspberries and fresh mint.
(Submitted by Husch's favorite chef Cory Morse.)