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Misc: Berry Cassette

Source of Recipe

"The Making of a Cook"


Recipe Introduction

One translation for cassette from French into English is "money box", which always reminds me of Moli�re's play, L'Avare and Harpagon's ch�re cassette. In this dessert the cake is scooped out, thus forming a "box" that is filled with a "treasure" of cream and berries.

List of Ingredients

For the Cake:

1/2 cup unsalted butter
3/4 cup sugar
1-7/8 cups sifted cake flour + 1 Tablespoon to flour the cake pan
pinch of salt
2 teaspoons baking powder
1/2 cup milk
2 large eggs
1-1/2 Tablespoons Kirsch (or 2 teaspoons vanilla extract)

For the Filling:
1 cup heavy cream
sugar to taste
1-1/3 cup each: sliced strawberries, raspberries, and blueberries
2/3 cup currant jelly, melted and cooled to luke warm
1 Tablespoon of Kirsch



Recipe

Grease and flour 9x9x2pan. Preheat oven to 350�F
1. Cream the butter and sugar with electric mixer about 2 minutes.

2. Sift together the flour, salt and baking powder.

3. Whisk the milk, eggs and kirsch together in another bowl.

4. Alternately blend in the flour and liquid ingredients into the butter/sugar mixture. Beat for 2 minutes on medium and pour into prepared pan.

5. Bake 30 minutes or until skewer comes out dry. Unmold and cool on a rack.

6. When the cake is cold, slice 1/4 inch piece of the top of the cake.

7. Using a fork, scoop out the inside, leaving a shell with the sides and bottom about 1/2-inch thick.

8. Whip the cream stiffly with sugar to your taste.

9. Fill the cake with the cream and top with the berries.



To serve:

Mix the jelly with the Kirsch. Just before serving, spoon some of the jelly/Kirsch mixture over each portion of the cake.