Strawberry Cream Cake
Source of Recipe
Everyday Food
Recipe Introduction
This is a very impressive looking cake that also tastes wonderful! The cake part is sturdy and buttery tasting. Perfect for soaking up the strawberry juices.
Recipe Link: http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=9760a247aea4a110VgnVCM1000003d370a0aRCRD&vgnextfmt=default List of Ingredients
1/2 cup unsalted butter -- (1 stick) room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled) -- plus more for pan
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs plus 2 large egg yolks
1/2 teaspoon pure vanilla extract
1/2 cup whole milk
For the strawberry and whipped cream filling/topping:
1 pound strawberries -- hulled and thinly sliced (I used closer to 2 lbs. of strawberries)
1/4 cup sugar
1 teaspoon unflavored gelatin (from a 1/4-ounce envelope) -- I omitted
1 1/2 cups heavy cream -- (I didn't use all the whipped cream and think you could get by with using only about 1 1/4 cups of heavy cream)
1/4 cup sugar -- I used powdered sugar
splash of vanilla -- my additionRecipe
Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides (I just used non-stick spray). In a medium bowl, whisk together flour, baking powder, and salt; set aside.
Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla.
With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally (next time I will cut it so the bottom half is slightly thicker than the top, so it has more cake for soaking up the strawberry juice. When I made it, I tried to cut it equally but the top half was bigger); place bottom half, cut side up, on a serving plate.
In a large bowl, combine strawberries and 1/4 cup sugar; set aside.
Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool. (I skipped this part)
Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue to beat, and gradually add gelatin mixture; beat until soft peaks form.
Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). (I just served it right after I assembled it, but it does set up a bit better if you chill it for a bit. And it also gives it a chance for the strawberry juice to soak in). Just before serving, spoon strawberries over cake.
Prep: 25 minutes
Total: 1 hour plus chilling
Helpful Hint
Nothing says summer quite like this easy but remarkably grand strawberry dessert. Even better, it can wait patiently in the refrigerator for up to a day.
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