CATEGORY |
CUISINE |
TAG |
YIELD |
Fruits, Dairy, Eggs |
|
Cakes, Fruit |
1 |
Servings |
INGREDIENTS
|
|
Cake |
2 |
c |
All-Purpose Flour; sifted |
1 1/2 |
c |
Sugar |
2 |
ts |
Baking Powder |
1 1/2 |
c |
Heavy Cream |
3 |
lg |
Eggs |
1 1/2 |
ts |
Vanilla |
1/2 |
pt |
Strawberries,; halved |
|
|
Strawberry Mousse: |
1 |
|
Env unflavored gelatin |
1/4 |
c |
Amaretto |
1 |
c |
Heavy cream |
1 |
pt |
Strawberries, sliced |
1/2 |
c |
Sugar |
|
|
Icing: |
2 |
c |
Heavy cream |
1/4 |
c |
Confectioner's sugar |
2 |
ts |
Vanilla extract |
INSTRUCTIONS
Preheat oven to 350F. Grease and flour 11"x5" loaf pan; set aside. On
sheet of waxed paper combine flour, sugar, baking powder, 1/2 tsp. salt;
set aside. In large bowl at high speed beat cream until stiff; set aside.
In medium bowl, at high speed beat eggs and vanilla, until thick and lemon
colored; fold into whipped cream. With spatula fold into flour mix and pour
into pan. Bake 45-50 minutes. Cool on wire rack. Cut and remove 1" slice
from top of cake. Take knife with serrated edge and remove cake to make a
shell with 1" walls. Fill cake shell with strawberry mousse.* (Recipe
follows) Put on top. Cover cake with icing* (recipe follows) ; garnish
with strawberries. Place rest of icing in pastry bag with weave tip;
decorate sides of cake with basket pattern. With star tip use remaining
icing to decorate top edge of cake.
Strawberry Mousse: In small glass measure, sprinkle gelatin over amaretto
and set aside for 5 minutes until gelatin softens. In small bowl, at high
speed beat cream until stiff; refrigerate. In large skillet over low heat
toss strawberries with sugar until sugar dissolves (about 3 minutes) Remove
from heat, stir in gelatin mixture until blended. Cool to room
temperature; fold into whipped cream.
Icing: In large bowl at high speed, beat ingredients until mix is stiff
Recipe By : Little Mom
Posted to EAT-L Digest 20 Sep 96
Date: Sat, 21 Sep 1996 18:34:06 -0400
From: Eileen & Bob Holze <[email protected]>
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