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Whipped Cream Cake With Lemon Curd And Berries

1/2 tsp unflavored gelatin
2 tsp water
1 cup sugar
2 Tbsp grated lemon peel
1/2 cup fresh lemon juice
6 large egg yolks
3/4 cup unsalted butter; diced

1/3 cup plus 1 Tbsp unbleached flour
1/3 cup plus 1 Tbsp potato starch
1 tsp baking powder
4 large eggs; room temperature
3/4 cup plus 1 Tbsp sugar
2 tsp grated lemon peel

3 1/2 cup chilled whipping cream
6 Tbsp sugar
1 pkg 10 oz frozen sliced sweetened strawberries; thawed
3 pint strawberries; hulled, sliced, and fanned
1/2 pint blueberries

Sprinkle gelatin over 2 tsp water in small bowl. Let stand 10
minutes to soften. Blend sugar and lemon peel in processor 2 minutes.
Transfer lemon peel mixture to heavy medium saucepan. Whisk in
lemon juice and yolks. Add butter and cook over medium heat until
mixture thickens and leaves path on back of spoon when finger is
drawn across, stirring constantly, about 7 minutes; do not boil.
Remove from heat. Add gelatin mixture and stir until dissolved.
Cover and refrigerate until well chilled.

Position rack in lowest third of oven and preheat to 350 F. Butter
and flour 9-inch-diameter springform pan with 23/2 3/4-inch-high
sides. Sift flour, potato starch and baking powder into medium
bowl. Using electric mixer, beat eggs and sugar in large bowl
until mixture is very thick and slowly dissolving ribbon forms when
beaters are lifted, about 7 minutes. Mix in lemon peel. Sift dry
ingredients over egg mixture in 3 additions, folding in after each
addition. Pour into prepared pan. Bake until tester inserted into
center comes out clean, about 30 minutes. Cool cake in pan on rack
20 minutes. Run small sharp knife around pan sides to loosen cake
if necessary. Release pan sides. Cool cake completely.

Beat cream and sugar in large bowl to stiff peaks. Run long thin
knife between cake and pan bottom to loosen cake. Cut cake horizontally
into 3 even layers. Place bottom cake layer on plate. Spoon 1/3
cup thawed sweetened berries with juices over cake. Carefully
spread generous 1/3 cup lemon curd over. Top with single layer of
sliced fresh strawberries. Spread 1 cup whipped cream frosting
over. Top with second cake layer and repeat layering process, using
1/3 cup thawed sweetened berries, generous 1/3 cup lemon curd,
single layer of sliced fresh berries and 1 cup whipped cream
frosting. Top with third cake layer. Spoon 3 tablespoons thawed
berry juices over. Spread 1/3 cup curd over top of cake.

Spread 2 1/2 cups whipped cream over top and sides of cake. Spoon
remaining whipped cream into pastry bag fitted with medium star
tip. Pipe cream in vertical columns around sides of cake from top
edge to bottom. Pipe rosettes of cream around top edge of cake.
Arrange 8 fanned strawberries around edge of cake. Fill center with
blueberries. Refrigerate at least 3 and up to 6 hours before serving.

A classic Swedish dessert. To create the decorative strawberry
fans, make several lengthwise cuts in each berry, starting just
below stem and extending through tip. Also serve butter cookies
and fresh fruit.

Serves: 10 SERVINGS

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