02
08/2013
Recipes

Strawberry and Cream Cake

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StrawCreamCake-e copy

 

Ingredients:

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups all-purpose flour (spooned and levelled), plus more for pan
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 2 eggs plus 2 egg yolks
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup Nada Fresh Milk
  • 500 grams strawberries, hulled and thinly sliced
  • 1 teaspoon unflavored gelatin
  • 1 1/2 cups cream

 

Directions:

    1. Preheat oven to 180C. Butter bottom of a 21 cm round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk flour, baking powder and salt; set aside.
    2. Using an electric mixer on high speed, beat butter and 1/2 cup of sugar in a large bowl 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.
    3. Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan for 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
    4. Make topping: In a large bowl, combine strawberries and 1/4 cup of sugar; set aside. Place 2 tablespoons of cold water in a small saucepan and sprinkle with gelatin; leave to soften for 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool.
    5. 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.
    6. 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 3 cm border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.