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Strawberry Summer Cake
modified from a recipe in Bon Appetit
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4
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cups |
Flour, all-purpose -- sifted |
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2
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teaspoons |
Baking soda |
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2
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teaspoons |
Baking powder |
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1
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teaspoon |
Salt |
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12
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ounces |
Butter, Unsalted -- softened |
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2
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cups |
Sugar |
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1/2
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cup |
Orange Juice --fresh squeezed |
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1
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tablespoon |
Orange Zest |
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1
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tablespoon |
Vanilla Extract |
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2
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cups |
Sour Cream |
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4
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whole |
Eggs |
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Filling
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3
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cups |
Whipped Creme
Fraiche |
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1
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pound |
Strawberries, Fresh -- sliced thin |
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2
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tablespoons |
Raspberry Jam -- seedless |
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1
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tablespoon |
Strawberry Jam -- seedless |
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1/4
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cup |
Sugar |
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Icing and Garnish
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4
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cups |
Whipped Creme
Fraiche |
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1
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pound |
Strawberries -- large, suitable for garnish |
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1/4
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cup |
Blueberries, Fresh |
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6
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sprigs |
Mint, Fresh |
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1
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tablespoon |
Strawberry Jam -- room temperature |
To prepare cake:
1. Preheat oven to 350.
2. In an electric mixer, cream together butter and
2 cups sugar.
3. Add orange juice, zest, vanilla
and sour cream. Beat well.
4. Add eggs, one at a time.
5. Scrape down sides of bowl if necessary and blend
together well.
6. Divide into 4 cake greased and floured
cake pans. (Each layer will be about 3/4 to 1" thick on cooling.)
7. Bake at 350 for approximately 25 minutes. Keep
a watchful eye on your oven starting around 20 minutes as oven do varying
in cooking times.
8. Cool. Set one layer aside.
To make strawberry filling:
1. Slice one pound of strawberries and place
in a large bowl.
2. Add 1 tablespoon strawberry jam, 2 tablespoons
rasberry jam and 1/4 cup sugar. Mix together well and let sit
at room temperature until a syrup forms.
To assemble:
1. Place one layer on cake plate. Top with a layer of
strawberries and syrup
2. Add a layer of the Creme Fraiche topping.
3. Place another layer of cake on top of this. Top with
a layer of strawberries and syrup.
4. Add a layer of the Creme Fraiche topping.
5. Place yet another layer of cake on top of this.
6. Frost cake with a thin layer of the whipped
topping. (Basically a crumb coat as most of it will be covered.)
7. Apply a basket weave to the sides of the cake.
Top the cake with a rim of frosting.
8 . Mound the remaining whole strawberries on the
top of the cake. Gloss with a small amount of strawberry jam applied
with a pastry brush.
9. Garnish bottom rim of cake intermittenly with mint
leaves and blueberries.
10. Keep cake chilled until service.
Yield: 4 cups
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