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1
Preheat oven to 350F.
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2
Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides.
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3
Line bottoms with parchment.
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4
Using electric mixer, beat butter until light.
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5
Add 1 cup plus 2 tablespoons sugar and beat until fluffy.
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6
Beat in eggs 1 at a time.
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7
Beat in 2 teaspoons vanilla.
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8
Sift flour, baking powder, 1 teaspoon nutmeg and salt into medium bowl.
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9
Fold into butter mixture.
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10
Gently mix in milk.
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11
Divide batter between prepared pans.
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12
Bake cakes until firm to touch about 30 minutes.
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13
Cool cakes in pans on racks 15 minutes.
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14
Turn out cakes onto racks and cool completely.
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15
Split each cake into 2 layers, using serrated knife.
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16
Combine cream, 6 tablespoons sugar, 1 teaspoon vanilla and 1 teaspoon nutmeg in bowl.
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17
Beat to stiff peaks.
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18
Place 1 cake layer, cut side up, on platter.
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19
Spread with 3/4 cup compote, then 1 cup cream.
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20
Repeat layering with 2 more cake layers, compote and cream.
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21
Top with last cake layer, cut side down.
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22
Cover cake and chill 1 hour.
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23
(Can be prepared 6 hours ahead.
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24
Keep refrigerated.)
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25
Dust with powdered sugar.
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26
Arrange berries atop cake.
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27
Serve, spooning some of remaining compote over each slice.
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28
Combine rhubarb, sugar and water in heavy medium saucepan.
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29
Bring just to boil.
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30
Reduce heat, cover and cook just until rhubarb is tender, about 5 minutes.
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31
Remove from heat; mix in berries, vanilla and nutmeg.
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32
Chill until cold.
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33
(Can be made 1 day ahead.
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34
Keep chilled.)
