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Strawberries and Cream Cake Spectacular!
2 1/2 cups (625 ml) sifted cake flour
1 2/3 cups (400 ml) sugar
4 tsp (20 ml) baking powder
1 tsp (5 ml) salt
1/2 cup (125 ml) butter
1 1/4 cup (300 ml) milk
1 tsp (5 ml) lemon extract
1/2 tsp (2 ml) vanilla extract
5 egg yolks
4 cups (1 liter) strawberries
2 cups (1/2 liter) heavy cream, whipped with 1/4 cup (50 ml) sugar and
1 tsp (5 ml) vanilla extract
3/4 cup (175 ml) red current jelly
Sift together the cake flour, sugar, baking powder and salt into
a mixing bowl. Add the butter and half the milk. Beat with an
electric mixer at medium speed for two minutes, scraping the bowl
occasionally. Add the remaining milk, the lemon extract, the
vanilla extract and the egg yolks. Beat with the electric mixer
for another two minutes.
Pour the batter into two buttered layer-cake pans that have been
lined with parchment paper. Bake in a preheated 350F oven (180 C)
for 30 minutes, or until a cake tester inserted in the centers of
the layers comes out clean.
While the cake is cooling, wash and hull the strawberries. Chop
enough strawberries to make one cup (1/4 liter); reserve the
remaining berries. Fold the chopped strawberries into one cup (1/4
liter) of the whipped cream. Place one cake layer, top side down,
on a serving plate. Spread it with the strawberry-cream filling.
Top with the second cake layer, top side up (I'd put the bottom
side up myself, in order to make a flat surface).
Slice the reserved strawberries lengthwise. Arrange the sliced
straberries on top of the cake, starting at the outer edge and
placing the slices with their pointed ends toward the edge of the
cake. After the first circle of berries is complete, continue
placing the berries in this manner until the top is covered.
Refrigerate the cake for 10 minutes.
Melt the red currant jelly in a small saucepan over low heat,
stirring constantly. Carefully spoon or brush the hot jelly over
the strawberries. Spread some of the remaining whipped cream around
the sides of the cake.
Spoon the rest of the whipped cream into a pastry bag fitted with
a No. 190 drop flower tube. Pipe rosettes between the strawberry
points around the rim of the cake. Then change to a No. 24 star
tube and fill in the spaces. Finally, change to a No. 71 leaf
tube, and pipe a border around the bottom edge of the cake.
If you do not wish to decorate the cake with decorating tips, spoon
the remaining cream in small puffs on the top of the cake between
the strawberries. Refrigerate the cake until time to serve it.
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