INGREDIENTS

INSTRUCTIONS

Wash and cut up l pint hulled strawberries into a flat dish. Mash with a
fork until well broken up. You should have about l cup mashed strawberries.
Set aside 1/4 cup and bring rest to a boil in a small saucepan. Thoroughly
combine cornstarch and 1/4 cup sugar and gradually stir into boiling
berries. Stir just until clear and slightly thickened, then remove from
heat. Add a little red food coloring if desired. Stir in half the Cointreau
and let stand at room temperature until needed for filling. Combine icing
sugar, butter, vanilla and enough of the 1/4 cup strawberry pur.e to make
an icing that is easy to spread. Beat until fluffy and set aside. Heat red
currant jelly and remaining Cointreau over lowest heat until jelly melts.
Keep just barely warm until needed. Split cake layers to make 4 thin
layers. Put first layer on a serving plate. Spread with half of Orange
Butter Cream. Top with second layer and spread with strawberry filling. Top
with third layer and spread with remaining butter cream. Top with last
layer. Chill for about l0 min. if butter cream seems very soft. Set aside
about 1/2 cup strawberry icing and thinly ice sides of cake with part of
remainder. Press pistachios into icing. Turn a 5-inch plate or saucer
upside down in centre of top layer and ice all around it with rest of
strawberry icing. This will make a nice, even iced edge about 2 inches
wide. Lift plate or saucer with tip of knife and remove. Fill un-iced
centre of the cake with the whole strawberries. Spoon some of the melted
currant jelly over each berry, letting it run down to cover the berry and
fill the spaces around it. Put the 1/2 cup icing in a decorating bag or
tube with a rosette tip and pipe small rosettes all around strawberry
centre to cover joint between icing and glazed berries. Chill until shortly
before serving time.Serves 12.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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