Ingredients
1-1/2 cups heavy whipping cream3 eggs1-1/2 cups sugar3 teaspoons vanilla extract1-3/4 cups all-purpose flour1 cup ground walnuts, toasted2 teaspoons baking powder1/2 teaspoon saltFROSTING:1-1/2 cups heavy whipping cream1 package (8 ounces) cream cheese, softened1 cup sugar1/8 teaspoon salt1 teaspoon vanilla extract1 jar (12 ounces) raspberry preserves
Preparation
In a small bowl, beat cream until stiff peaks form; set aside. In a large bowl, beat the eggs, sugar and vanilla until thick and lemon-colored. Combine flour, walnuts, baking powder and salt; fold into egg mixture alternately with whipped cream.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small bowl, beat cream until stiff peaks form; set aside. In a large bowl, beat the cream cheese, sugar and salt until fluffy. Beat in vanilla. Fold in whipped cream.
Cut each cake horizontally into two layers. Place bottom layer on serving plate; spread with about 1/2 cup frosting. Top with second cake layer; spread with half of the raspberry preserves. Repeat layers. Frost sides of cake with frosting.
Cut a small hole in the corner of a pastry or plastic bag; insert ribbon tip #47. Fill bag with remaining frosting; pipe a lattice design on top of cake. Using star tip #32, pipe stars around top and bottom edges of cake. Store in the refrigerator.
