INGREDIENTS

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 <beck4@ASAN.COM>

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