Wednesday, July 3, 2013

My Flag Cake

Happy day before the fourth people, or as I like to call it national 'cruise the internet, counting down the minutes, until you can leave work' day.  This morning I have looked at Google images "cute puppies" and Pinterest "holidays" for the past hour.  Today is also the day where everyone starts making their flag cakes.  Ninety percent of the BBQs you go to on the fourth will have flag cakes.  These cakes are pretty standard - yellow cake with whipped cream (cool whip) topping and strawberries and blueberries arranged to look like a flag.  Well, I'm here to give you a bit of a twist on this classic flag cake.  I have to warn you it's not going to look like a flag (I know, you're disappointed.)  It will however be red, white and blue, and most importantly delicious.  Try this out at your families BBQ tomorrow!

Traditional Flag Cake

Strawberry/Blueberry Mascarpone Tart with Pretzel Crust

Pretzel Crust
2 1/2 cups of crushed pretzels
3/4 cup of softened butter (unsalted)
3 tablespoons brown sugar

Preheat oven to 350 F

Mix all ingredients in a medium bowl until combined.  Press into a 9 inch pie pan and place in oven for 10 minutes.  Allow to cool completely until adding pie filling

2 8 ounce containers of mascarpone cheese
4 tablespoons of powdered sugar
1/2 cup of sliced strawberries (long ways)
1/2 cup blueberries

Whip mascarpone cheese with powdered sugar.  Adjust sweetness to your preference. Spread into completely cooled pie crust.  Arrange strawberries and blueberries on top to make as patriotic as you like.  


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