Berry Bonanza Cake

This is inspired by the Wilton's berry bonanza cake. I used by proven Chiffon cake recipe to make a 12"x12"x2" cake, and then the adapted a mixed berry filling recipe to make the filling.

Ingredients:

Cake (12" square)
Cake flour - 204 g
Egg - 12
Sugar for egg white - 144 g
Sugar for egg yolk - 72 g
Oil - 96 g
Milk - 96 g

Berry Filling
Frozen  mixed berry - 4 cups (about 1 lb)
Fresh raspberries - 12 oz
Sugar - 3/4 cup
Water - 1/2 cup (do not need if use frozen raspberries)
Corn Starch - 4-6 TBS

Whipped Cream Frosting
Heavy whipping cream - 6 cups
Powdered sugar - 1 and 1/2 cup
Gelatin - 1 pack
Gel color - green

Decorating
Fresh raspberries - some

Steps:

1. In a large pot and simmer the berries on med high for 30-40 minutes.

2. Add sugar, a little at a time, and let boil stirring occasionally for about 10 minutes.
3. Turn the heat down to medium low. Mix 2 TBS of the cornstarch with 1/3 cup cold water and then add to the boiling berry mixture, repeat until your mixture reach the desired consistency.
4. Let the mixture cool for 30 minutes then pour it into a gallon Ziploc bag and refrigerate at least 24 hours.
5. Bake a 12" square cake. Wait for cake to cool down and then split the cake into two layers.

6. Make whipped cream frosting, and build a barrier around the bottom layer cake. Then fill with raspberry gel.

7. Place the second layer of the cake on top, and decorate the cake with whipped cream frosting.