Strawberries And Cream Cake Recipe
Ingredients
4 egg yolks
2/3 cup sugar
1/3 cup water
4 teaspoons lemon juice
1 cup all-purpose flour
1 teaspoon baking powder
1/3 cup sugar
4 egg whites
1 cup whipping cream
1 cup Creme Fraiche
2 tablespoons sugar
1 teaspoon vanilla
2 to 3 tablespoons Kirsch
4 cups halved strawberries
Directions
In small mixer bowl beat egg yolks and 2/3 cup sugar for 10 minutes or till thick.
Add water and lemon juice.
Stir together flour and baking powder; stir into egg mixture.
Wash mixer beaters.
In large mixer bowl beat egg whites with 1/3 cup sugar till stiff; fold into batter.
Turn into ungreased 10-inch tube pan.
Bake in 325° oven about 50 minutes.
Invert; cool completely.
Loosen from pan; remove.
Combine whipping cream, Creme Fraiche, and the 2 tablespoons sugar; beat till very soft peaks form, being careful not to overheat.
Fold in vanilla.
Cut cake into three layers; sprinkle each layer with a little Kirsch.
Place the top layer, cut surface up, on serving plate.
Top with 1/3 of the strawberries and 1/3 of the whipped cream mixture.
Repeat twice.
Chill about 2 hours.
Add water and lemon juice.
Stir together flour and baking powder; stir into egg mixture.
Wash mixer beaters.
In large mixer bowl beat egg whites with 1/3 cup sugar till stiff; fold into batter.
Turn into ungreased 10-inch tube pan.
Bake in 325° oven about 50 minutes.
Invert; cool completely.
Loosen from pan; remove.
Combine whipping cream, Creme Fraiche, and the 2 tablespoons sugar; beat till very soft peaks form, being careful not to overheat.
Fold in vanilla.
Cut cake into three layers; sprinkle each layer with a little Kirsch.
Place the top layer, cut surface up, on serving plate.
Top with 1/3 of the strawberries and 1/3 of the whipped cream mixture.
Repeat twice.
Chill about 2 hours.
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