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Simple strawberry cream cake




Source of Recipe


published in Chatelaine's 02/2003 issue


List of Ingredients






500 mL container whipping cream, about 2 cups
1/3 cup (75 mL) sifted icing sugar
1 tsp (5 mL) vanilla
2 cups (500 mL) Balkan-style yogurt (5.9 per cent milk fat)
1 cup (250 mL) raspberry jam, preferably freezer jam or regular seedless raspberry jam
3 (9-inch/23-cm) store-bought, fluted flan cake bases
3 tbsp (45 mL) orange-flavoured liqueur (optional)
3 cups (750 mL) thickly sliced strawberries



Recipe



1. In a bowl, using an electric mixer, beat cream with sugar and vanilla until soft peaks form when beaters are lifted. In a small bowl, stir yogurt with 1/2 cup (125 mL) jam. Using a spatula, fold into cream. Refrigerate. Generously brush tops and sides of cakes with liqueur, if using. Divide and spread remaining jam over indented portion of cakes, spreading just to rim. Place 1 cake on a large plate. Spread a third of cream mixture just to rim. Sprinkle a third of berries overtop. Repeat with 2 more cake layers, cream and berries, ending with berries. Gently press cakes as they are layered. Refrigerate up to 4 hours. Refrigerating overnight is not recommended.