Berries & cream almond cake
Cakes
This cake is basically an excuse to eat berries covered in piles of decadent whipped cream. (Using an immersion blender to whip the cream is key. It creates a thick, stable whipped cream that holds up extremely well, even overnight.) Chocolate bits and coconut flakes add texture, and the layers of light, tender almond cake (originally a New York Times recipe: http://cooking.nytimes.com/recipes/8588-almond-berry-layer-cake) hold everything together.
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