Through the Looking Glass Layered Tea Cakes

Directions

1. 1

   Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. 2

   In a large bowl, whisk together flour, 1 cup sugar, baking powder, and salt.
3. 3

   Add softened butter, eggs, milk, and almond extract to the dry ingredients. Beat with an electric mixer on medium speed until well combined and smooth, about 2 minutes.
4. 4

   Divide batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
5. 5

   While cakes cool, prepare the berry coulis: In a small saucepan, combine mixed berries, 2 tablespoons sugar, and lemon juice. Bring to a simmer over medium heat, then reduce heat and cook, stirring occasionally, for 8-10 minutes, or until berries have broken down and sauce has thickened slightly. Strain through a fine-mesh sieve to remove seeds; set aside to cool completely.
6. 6

   For the mirroring glaze: In a heatproof bowl, combine white chocolate chips, heavy cream, and corn syrup. Heat gently over a double boiler or in 30-second intervals in the microwave, stirring until smooth and fully melted.
7. 7

   Divide the glaze into two bowls. Tint one bowl blue and the other purple with gel food coloring. Let glazes cool slightly, ensuring they are still pourable but not hot.
8. 8

   Once cakes are completely cool, level them if necessary. Place one cake layer on a wire rack set over a baking sheet. Spread half of the berry coulis over the top. Carefully place the second cake layer on top and spread with the remaining coulis.
9. 9

   Alternately pour spoonfuls of the blue and purple glazes over the top of the layered cake, allowing them to marble together and drip down the sides for a mesmerizing effect.
10. 10

    Refrigerate for at least 30 minutes to set the glaze before serving.
11. 11

    Slice with a hot, clean knife for the cleanest cuts, revealing the beautiful layers.