• Cooking Time:
  • Servings:
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  • 1 box yellow cake mix
  • 4 eggs (separated)
  • 2/3 cups sugar
  • 2 tablespoons sugar
  • 1/4 cup blanched almonds (slivered)
  • 1 pkg. frozen raspberries or strawberries (sweetened) defrosted and drained (reserve liquid)
  • 1/2 pkg. Knox Gelatin (or equivalent unflavored gelatin)
  • 1 cup whipped whipping cream
  • 2 tablespoons sugar


  • Follow the directions on the cake package, using 4 eggs in place of 3 eggs as directed.
  • Spread batter into 3 greased and floured 9 inch pans.
  • Beat the four egg whites with a few grains of salt until frothy. Gradually beat in 2/3 cup sugar and continue beating until egg whites are stiff. Spread the meringue over the top of the batter of each pan. Sprinkle the tops of all 3 pans with the 2 tablespoons sugar and the 1/4 cup of slivered almonds.
  • Bake at 350° for 35 to 40 minutes. Cool in pans for 15 minutes. Remove from pans and cool on rack, meringue side up.
  • Heat the drained liquid from the defrosted berries and stir in 1/2 pkg. Knox Gelatin. Allow the heated mixture to cool completely, then mix in the berries. Fold the whipped cream into the berry mixture.
  • Cover the meringue top of each cake layer with the whipped cream berry mixture, saving an appropriate amount to cover the top of the cake

Categories: Easter 
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