California Strawberry Log Recipe
Ingredients:
3 c thinly-sliced strawberries
Strawberries; chopped coarsely
2 c cold whipped cream
3/4 powder sugar plus 2 Tbsps
1/3 c sugar (granulated) plus 1 Tbsp
2 tsps extract (vanilla)
1/3 c water
1/4 tsp salt
1/2 tsp baking-soda
1/3 c cocoa (Hershey’s)
1/2 c flour (all-purpose)
1/2 c sugar (granulated)
3 separated eggs
Instructions:
Have oven preheated to three hundred seventy-five degrees Fahrenheit. Line 15&1/2 x 10&1/2 x 1-inch jelly roll pan w/ foil. Grease the foil generously.
Have eggyolks beaten on high-speed of your mixture for 3 mins. Add gradually 1/2 c sugar then beat for 2 more mins. Stir salt, baking-soda, sugar, cocoa & flour.
Alternately add w/ 1 tsp vanilla into eggyolk mixture then beat it on low-speed ’til smoothened.
Separately beat eggwhites ’til foamy then add about 1 Tbsp sugar then beat ’til stiff-peaked.
Fold it into chocolate-mixture. You evenly spread your batter evenly onto greased pan. Bake for 15-18 mins ’til top springs-back once lightly touched.
Have it inverted on large towel that is sprinkled w/ 2 Tbsps sugar then carefully remove the foil. Roll the cake immediately from narrower end. Cool on wire-racks.
Beat whipped-cream, rest of sugar & 1 tsp vanilla w/ high-speed ’til stiff. You fold the strawberry slices into two cups of whipping-cream then set aside rest of cream.
You unroll the cake then spread w/ strawberry cream mixture, roll again. Frost w/ remaining cream then top w/ chopped berries as wanted. Have it refrigerated for 60 mins prior to serving.
>> California Strawberry Log Recipe
Annie Mae Jones’ Sponge Cake For Strawberry Sauce Recipe
Ingredients:
3/4 c milk
3 tsps baking-powder
1 & 1/2 c of cake-flour
1 c sugar
4 large eggs; kept at room-temp
Instructions:
Have oven preheated to three hundred twenty-five degrees Fahrenheit. You separate the eggs then place yolks into bowl then set eggwhites aside.
You beat eggyolks w/ sugar ’til fluffy & light. Add vanilla in. Have flour sifted w/ baking-powder into waxpaper. You alternately fold the dry components w/ milk onto sugar-egg mixture.
Separately beat eggwhites ’til stiff into prepared batter. You pour mixture into 9-inch tube bake pan then bake for 45-50 mins in previously heated oven.
Invert cake when cooled then remove it from the pan.
>> Annie Mae Jones’ Sponge Cake For Strawberry Sauce Recipe
Passover Strawberry-Kiwi Sponge-Cake Roll Recipe
Ingredients:
Fresh mint-leaves
2 kiwi (whole); peeled & sliced
A pinto strawberries; stemmed & sliced
2 c nondairy kosher topping
1/3 c confectioners, sugar
1/4 tsp salt
1/2 c matzo cake-meal
1/3 c starch (potato)
1 Tbsp juice of lemon
2/3 c sugar (granulated)
4 separated eggs
Instructions:
For cake-roll: Have oven preheated to three hundred fifty degrees Fahrenheit. Grease one 15×10-inch jelly-roll pan. Have it covered w/ greased waxpaper.
Beat eggwhites w/ mixer in bowl at hig-speed ’til soft peaked. Add gradually 1/3 cup sugar, beat ’til stiff peaked. Beat eggyolks w/ mixer at high-speed ’til lemon colored & thick for about 5 mins.
Add about 1/3 cup sugar gradually , stirring constantly. You add juice then fold eggyolk mixture onto eggwhites. Combine salt, cake-meal, & starch.
Fold dry components in slowly then add egg-mixture ’til blended well. Have batter spread evenly into pan then bake about 15 mins ’til cake test is completed.
You remove it from your oven then cool about 5 mins. You turn pan out into clean towel sprinkled w/ 1/3 cup confectioner’s sugar.
You roll your cake up then whirl it together starting from longer end. Completely cool then refrigerate.
Filling: Combine berries & nondairy topping into bowl. Add kiwi.
You unroll sponge-cake then spread fruit & cream filling all over your cake. Carefully roll your cake then transfer into cookie tin w/ seam-side-down.
Cover w/ plastic wrap then refrigerate. Cover w/ remaining topping prior to serving then garnish w/ berry & kiwi slices & mint-leaves.
>> Passover Strawberry-Kiwi Sponge-Cake Roll Recipe
Banana Cream Cake With Strawberry Cream Filling Recipe
Ingredients:
1 banana (large); sliced
3 Tbsps sugar powder
1 tsp marnier (ground)
3/4 c mashed strawberries
1 & 1/2 c whipped cream
4 Tbsps dream-de-banana
1/3 c water
1/3 c sugar
2 c thick cream
1 & 1/2 c sugar
1/2 tsp extract (banana)
1 & 1/2 tsp vanilla
1/2 tsp extract (almond)
1 tsp salt
1 Tbsp baking-powder
3 c flour; sifted
Instructions:
For the cake; You sift salt, baking-powder & flour together then set flour mixture aside. You beat the eggs ’til foamy & light then add the flavorings.
You gradually add the sugar. Alternately add dry mixture w/ cream then beat after every adding ’til smoothened. Your the batter slowly into 2 nine-inch buttered rounded bake pans.
Bake them in previously heated oven (350 degrees F) for about 40 mins ’til done. You cool them well on wire racks then you brush them w/ simple-syrup.
For the syrup: You combine water & sugar in thick saucepan. Heat ’til boiling over mid-heat. Constantly stir ’til sugar dissolves.
You remove pan from the heat then cool at room-temp. Stir creme-de-banana in.
For strawberry-frosting: Have cream whipped in chilled mixing-bowl on low-speed ’til soft-peaked. You add the sugar & marnier then beat mixture well on high-speed ’til desired consistency.
You fold the strawberries that have been mashed in then spread mixture between the layers then add banana slices on bottom & top layer. You add remainder mixture at the sides & top part of your cake.
>> Banana Cream Cake With Strawberry Cream Filling Recipe
Chocolate Strawberry Cheesecake Recipe
Ingredients:
8 tsps grand-marnier
1/2 c confectioners sugar plus 2 tsps
1/2 c chilled whipping cream
3 tsps water
1 c sifted confectioners sugar
1 tsp butter
2 ounces unsweetened chocolate
1 & 1/2 tsps vanilla
4 & 1/2 tsps flour
1 & 1/2 c sourcream
3/4 c sugar
3 large eggs
24 ounces softened creamcheese
2 tsps water
2 tsps cornstarch
1 qt stemmed strawberries
1 tsp cinnamon
1 c melted butter
1/2 c sugar
48 graham-crackers; crumbled
Instructions:
Crust; You combine 4 tsps liqueur, cinnamon, butter, sugar & crumbs, mix very well then press into sides & bottom of greased 10-inch springform-pan. Chill.
Strawberry-layer: Puree together berries, 4 Tbsps liqueur & confectioners-sugar in blender then set atop double-boiler.
You add water & cornstarch. Stir often while cooking ’til thickened. Cool then set mixture aside.
For cheesecake: You cut creamcheese into pieces then process w/ 3 Tbsps liqueur, 1 & 1/2 tsps vanilla, 4 & 1/2 tsps flour, 1 & 1/2 c sourcream, 3/4 c sugar & 3 eggs, blending ’til smoothened.
Pour one-half mixture onto the crust. Scoop strawberry-layer over your cheesecake, cover well but shouldn’t be overlapping the crust.
You pour remaining batter all over strawberry-layer. Bake it on flat bake sheet for 70-75 mins at three hundred fifty degrees Fahrenheit or ’til set. You put oven off then leave its door open for 60 mins.
Let cake remain in bake pan then cover w/ plastic-wrap then refrigerate it overnight. Remove it the next day then set it aside.
Chocolate-glaze: Have chocolate melted w/ 1 Tbsp butter in double-boiler. You add 1 c confectioners-sugar & 3 Tbsps water, mixing well, beating w/ whisk ’til smoothened. Spoon hot chocolate over your cheesecake then chill your cake ’til glaze will harden.
Whipped-cream: You put 1/2 c cream, 2 Tbsps sugar & 1 Tbsp liqueur into chilled mixing bowl. Whip ’til stiff w/ chilled baking beaters.
You spoon mixture onto pastry-bag attached w/ rosette-tip then decorate your cheesecake. Have cake served w/ fresh whole strawberries.
>> Chocolate Strawberry Cheesecake Recipe
Strawberry Cheesecake Recipe
Ingredients:
1/3 c water
3 Tbsps cornstarch
2 c sugar
1 c strawberries; mashed
3 eggs
1/4 tsp vanilla
2 tsps grated peel of lemon
19 ounces softened creamcheese
3 Tbsps melted butter
2 Tbsps sugar
1 & 1/2 c graham-crackers
Instructions:
Have oven preheated to three hundred fifty degrees Fahrenheit.
Combine sugar & crumbs then cut butter in. You press mixture into 9-inch spring-form pan then have it baked about 10 mins then cool. Adjust into three hundred degrees Fahrenheit.
Filling: You beat creamcheese in bowl then add sugar gradually, beating ’til fluffy. You add vanilla & peel then beat eggs in gradually.
You pour mixture into pastry shell then bake about 60 mins ’til center sets. Cool at room-temp. Spread w/ strawberry-glaze.
For the glaze: You blend cornstarch & sugar together in saucepan. Add berries & water. Stir often while cooking ’til mixture boils & thickens.
Thoroughly cool prior to spreading it over your cheesecake.
>> Strawberry Cheesecake Recipe
Strawberry Grand Marnier Cheesecake Dip Recipe
Ingredients:
1 c sourcream
1 c softened creamcheese
1/3 c grand-marnier liqueur
1/4 c dark-brown sugar
1/4 c finely-chopped walnuts
1/2 c crushed strawberries
Instructions:
Reserve about 1 Tbsp walnuts & 1 Tbsp berries.
Combine rest of berries, liqueur & brown-sugar in bowl then set mixture aside. You blend sourcream & creamcheese ’til smoothened. You add berry mixture then blend well. You fold nuts in.
You mound reserved berries at center & ring w/ reserved nut. Chill w/ cover.
>> Strawberry Grand Marnier Cheesecake Dip Recipe
Ultimate Strawberry Cheesecake Recipe
Ingredients:
A dash of food color (red)
1 tap juice of lemon
1/4 c strawberries; crushed
1/3 c light-corn syrup
1/4 c water
1/2 c cornstarch plus 1 Tbsp
A pint of dairy sourcream
1/2 c butter
2 Tbsps juice of lemon
4 eggs
1 & 1/2 c sugar
16 ounces softened creamcheese
1 pound curd cottage-cheese
1 & 1/4 c fine graham-cracker crumbs
Instructions:
Grease 9-inch spring-form pan then sprinkle w/ crumbs. Tilt pan, coating all sides. Mash cottage-cheese through fine sieve then add creamcheese.
You beat mixture on high-speed w/ mixer ’til blended well. Beat sugar in then add eggs. You reduce into slow-speed.
Add vanilla, juice & cornstarch. Beat continuously then add butter & sourcream, beating ’til smoothened.
Pour it into pan then bake about 70 mins at 325 degrees F ’til firm. You turn off oven then cool cake slightly. Take it out then chill.
Glaze: Mix syrup, water & cornstarch, stirring ’til smoothened. Add berries then boil about 60 secs then add juice of lemon then drop w/ food color.
Slightly cool then drizzle w/ glaze over.
>> Ultimate Strawberry Cheesecake Recipe
Lemon-Strawberry Pie Recipe
Ingredients:
1/2 c seedless strawberry-jam; melted
A pint of preserved strawberries
3 separated eggs (large)
1 c whole milk plus 3 Tbsps
1 Tbsp melted butter
1/4 c juice of lemon
2 tsps grated peel of lemon
1 & 1/2 c all-purpose flour plus 2 Tbsps
1 c granulated sugar plus 2 Tbsps
1/3 c veggie oil
1/2 tsp salt
Instructions:
Have oven preheated to three hundred twenty-five degrees Fahrenheit. Prepare one 9″ pie pan.
For the crust: You combine salt, sugar & flour in bowl then add milk & oil, stirring ’til blended well. Evenly scatter mixture over pie pan then press it over sides & bottom.
For lemon-filling: Combine peel, 2 Tbsps flour & 1 c sugar in bowl. Whisk eggyolks, milk, butter & juice of lemon together ’til blended.
Separately beat eggwhites in bowl w/ your mixer ’til stiff-peaked. Gently stir this into lemon-mixture. You pour batter into prepared crust.
Have it baked for 35-40 mins ’til cake test is completed & top turns golden. Completely cool on racks then refrigerate w/ cover.
Arrange berry slices on pie starting from outer area, leaving 2 & 1/2-inch circle, leave center empty.
Have circle filled w/ reserved berries that are whole. You brush the berry slices w/ jam. Have it refrigerated ’til ready to serve.
>> Lemon-Strawberry Pie Recipe
Mango Charlotte Strawberry Sauce Recipe
Ingredients:
2 Tbsps sugar
A pint of sliced strawberries
24 spongecake ladyfingers
1 & 1/3 c yogurt (plain)
2 Tbsps sugar
2 & 1/2 c diced & peeled ripened mangoes
1/4 ounce gelatin (unflavored)
1/2 c mango-nectar
Instructions:
Charlotte: Have nectar placed in saucepan then sprinkle w/ gelatin. Stand for 10 mins. Set over low-heat then stir ’til gelatin is dissolved. You remove it from the heat.
Place 2 c mangoes into processor then puree. Transfer into bowl then add nectar-mixture, juice & sugar. Have bowl set over another bowl that has been filled w/ cold water.
Occasionally stir mango-mixture for 10 mins ’til cold. Fold yogurt in & 1/2 c mangoes. Allow to chill for 5 more mins, stir often. You arrange landyfingers enough to cover springform-pan’s bottom, trim as needed.
Cut rest of ladyfingers into half then stand them around pan’s sides w/ edges close & rounded side out. You spoon mango-mixture onto pan. You cover it w/ plastic then chill ’til set for about 5 hrs.
Sauce: You puree sugar & berries in your processor. Then release sides of the pan from the charlotte then serve w/ strawberry-sauce.
>> Mango Charlotte Strawberry Sauce Recipe
Chocolate Strawberry Whipped Cream Cake Recipe
Ingredients:
1/4 c whipped cream
2/3 c hershey’s semisweet choco chips
1 c cold whipped cream
An envelope of gelatin (unflavored)
1/4 c hershey’s strawberry-syrup
1 fresh slices of strawberries
1/2 tsp salt
1 tsp baking-powder
1/4 c european-style cooca
3/4 c flour (all-purpose)
1 tsp extract (vanilla)
1/3 c water
1 c sugar
3 large eggs
Instructions:
Preheat oven into 375 degrees F. Grease jelly-roll pan then line w/ greased waxpaper.
Place eggs in bowl then beat them at high-speed ’til cream-colored & thick for 5 mins. Add sugar gradually while beating. set at low-speed then add vanilla & water.
Combine salt, baking-powder, cocoa & flour then add into egg-mixture gradually. Beat ’til combined then pour into pan. Bake for 10-13 mins ’til cake test is completed.
Invert pant into towel that was sprinkled w/ powder sugar then peel waxpaper off carefully. Invert it into racks lined w/ waxpaper then completely cool.
Strawberry-whipped cream-filling: Have cake cut onto four rectangles equally then divide prepared filling onto three then evenly spread it on three rectangles. Leave one plain cut for the top. Refrigerate w/ cover ’til firm.
Puree sliced berries in processor w/ its syrup ’til liquidized. Sprinkle gelatin all over the mixture. Stand ’til softened for 5 mins then puree quickly again.
Pour this mixture onto microwaveable bowl then microwave it at high-temp for a minute ’til heated through & gelatin has been dissolved then cool at room-temp.
Beat cream in another bowl ’til stiff then fold strawberry-mixture in.
Royal-glaze: Stack cake layers then top w/ royal-glaze. Have them refrigerated ’til serving time. Slice then refrigerate.
Place about 2/3 c choco chips & 1/4 c whipped-cream in microwaveable bowl then heat for about a minute ’til chips melt & mixture smoothens once stirred. Slightly cool for 5-10 mins ’til thick.
>> Chocolate Strawberry Whipped Cream Cake Recipe
Buttermilk Pancakes With Strawberry Sauce Recipe
Ingredients:
1/2 c blueberries
2 Tbsps butter
A pint of sliced strawberries
1/2 c orange-flavored juice
1 Tbsp cornstarch
3 Tbsps sugar (brown)
Strawberry-sauce
2 Tbsps melted butter
2 lightly-beaten eggs
Instructions:
Mix dry components then add butter, eggs & milk, stirring mixture ’til moistened. You use about 1/3 c batter in every pancake.
For the sauce: You combine juice, cornstarch & sugar. Have mixture heated in medium saucepan ’til thick then add berries in. Pour over pancakes then garnish w/ blueberries.
>> Buttermilk Pancakes With Strawberry Sauce Recipe
Yogurt-Topped Strawberry Pancakes Recipe
Ingredients:
Vanilla low-fat yogurt
8 ounces strawberry
1 c thinly-sliced strawberries
2 c buttermilk
1 & 1/2 c water
1/4 tsp cinnamon
2 Tbsps sugar
1 pancake-mix
Instructions:
Have skillet heated into 375 degrees Fahrenheit. Lightly grease it w/ oil. Combine water, cinnamon, sugar & pancake-mix in bowl, stirring ’til lumps have disappeared. You fold berries in.
You pour about 1/4 c batter for every pancake into heated skillet. Cook about 1-2 mins, turn onces edges are coked. Cook other side ’til golden-brown.
You spoon the yogurt into every serving then garnish w/ berries if you wish.
>> Yogurt-Topped Strawberry Pancakes Recipe
Chocolate Bread Pudding With Strawberry Sauce Recipe
Ingredients:
2 Tbsps brandy
2 Tbsps super-fine sugar
1 & 1/8 pound strawberries
1 & 1/2 c white breadcrumbs
3 tsps vanilla
1/4 pound unsalted butter; cut into smaller pieces
4 separated eggs
1/2 c super-fine sugar
3/4 c thick cream
1/3 lb dark chocolate
Instructions:
Place chocolate in processor then process ’til finely-chopped. Simmer cream in saucepan then pour warm cream into processor while chocolate is chopped. Process ’til smoothened.
You add 1/4 c sugar, butter, vanilla & eggyolks gradually then continue processing ’til combined. You mix choco mixture & crumbs in bowl, stir well.
Grease one 2-cm diametered cake pan then sprinkle w/ some castor sugar. Have eggwhites beaten ’til soft-peaked. Add rest of sugar gradually, beating ’til glossy & thick.
Fold eggwhites gently into choco mixture ’til well-combined. You spoon this mixture onto prepared pan. Bake for 45 to 50 mins at 180 degrees C ’til done.
Cool in pan about 10 mins prior to turning it out in platter. Can be served cold or warm w/ strawberry-sauce.
Sauce: Hull strawberries then process 250 grams berries w/ 2 Tbsps sugar & brandy ’til combined well & smooth.
Pour into saucepan then cook it over low-heat ’til simmering. You add remainder of berries then gently cook ’til heated thoroughly.
>> Chocolate Bread Pudding With Strawberry Sauce Recipe
Strawberry Shortcake Recipe
Ingredients:
A pint of strawberries
3/4 c milk
2 Tbsps melted butter
1/3 c plus 3 Tbsps brown-sugar
1/2 tsp salt
1 & 1/2 tsps baking-powder
3/4 c unbleached flour (white)
3/4 c whole-wheat flour
Instructions:
Have oven preheated to four hundred degrees Fahrenheit. Sift salt, baking-powder & flour together into bowl. Separately combine softened butter & 1/3 c sugar, stirring ’til butter dissolves.
Add milk then beat together wet & dry mixtures, ’til softened dough forms. You turn out dough onto floured working board then knead about 60 mins.
Have dough divided into two parts then form them into smoothened balls. Roll them out fitting pan’s bottom. You place these rounds into greased pie plates. Bake them for 12 to 15 mins ’til golden-brown.
Combine crushed berries w/ 3 Tbsps sugar. Cover. Cool dough then place a round into serving platter, spread w/ berries generously then top w/ 2nd dough round. Slice into wedges then top w/ cols stiff thick cream.
>> Strawberry Shortcake Recipe
Mini Pancakes With Strawberry Sauce Recipe
Ingredients:
2 tsps cornstarch
1 Tbsp sugar (granulated)
1/2 c water
A pinch of salt
1 pack of unsweetened strawberries (frozen)
1/2 c yogurt
1 tsp oil (canola)
A pinch of cinnamon
1 & 1/2 tsps baking-powder
1 c of flour (all-purpose)
1 tsp vanilla
1 eggwhites
1 c skimmed milk
Instructions:
Have berries spread all over the bottom part of buttered 8-inch square bake pan. Sift sugar, baking-powder & flour together in bowl.
You add the egg then mix using for ’til crumbly. You spread this mixture over strawberries. Dot w/ butter then bake for 45 to 50 mins at three hundred seventy-five degrees. Serve it warm w/ cream.
>> Mini Pancakes With Strawberry Sauce Recipe
Aunt Julie’s Strawberry Roll Recipe
Ingredients:
2 Tbsps ice water
1/4 tsp salt
3/4 c flour
1 tsp vanilla
4 separated eggs
3/4 c sugar
Instructions:
Whip eggwhites ’til stiff then add one-half sugar. You beat eggyolks ’til thick then add remaining sugar, salt, vanilla & ice water. You fold eggyolk mixture onto eggwhites.
Gradually add baking-powder & flour then you pour the batter onto oblong-shaped pan. Have it baked for 12 to 15 mins at three hundred seventy-five degrees Fahrenheit.
Start at narrower end then roll cake up w/ tea-towel then cool. You spread cream then top it w/ strawberry pcs. Flute w/ more cream then garnish w/ mint-leaves & strawberries.
>> Aunt Julie’s Strawberry Roll Recipe
All-American Strawberry Shortcake Recipe
Ingredients:
2 c whipped cream
1/4 c shortening
1/2 tsp salt
4 Tbsps baking-powder
2 c flour
1/4 tsp honey
4 Tbsps sugar
1/2 c sourcream
1/4 c butter
Orange rind; grated
4 Tbsps sugar
2 tsps juice of orange
3 pints strawberries (fresh)
Instructions:
Have cream whipped w/ sugar ’til soft-peaked. Combine juice, honey & berry slices. Stand mixture at room-temp about 60 mins.
You sift all of dry components together onto medium bowl then add rind. You then add shortening & butter then add into dry mixture, stirring well.
Mix lightly sourcream w/ fork forming soft-dough. You roll out dough into floured working surface into 3/4-inch thick. Slice it onto 4 four-inch wide circles.
Arrange them on bake sheet then bake for 20 minutes at four hundred degrees Fahrenheit ’til golden.
Split your cake into half while warm. Transfer into dessert platters then top w/ berried then cover w/ other cake half. Top w/ more berries w/ juice spread all over.
Garnish w/ cream & strawberries.
>> All-American Strawberry Shortcake Recipe
7-Up Lemon Cheesecake With Strawberry Glaze Recipe
Ingredients:
1/2 c melted strawberry-flavored jelly
Strawberries (whole)
3/4 c water
1 small-sized lemon-pudding w/ pie-filling
2 beaten eggs
1 & 1/2 c 7-up
6 Tbsps sugar
1 pack gelatin; unflavored
1 tsp cinnamon
1/2 c powder sugar
1/2 c melted butter
2 c graham-cracker crumbs
Instructions:
Crust: You combine crumbs, sugar & butter. Mix well then press mixture into sides & bottom of greased 9-inch springform bake pan then chill.
Have gelatin softened in 1/4 c 7-up about 4 mins. Combine water, eggs, sugar & filling in saucepan. Mix well. You add 1 & 1/4 c 7-up then heat ’til boiling over mid-heat, stir often then remove pan from the heat.
You add gelatin then cool about 3 mins. You add about 1/2 c of this mixture into creamcheese then mash. You add remaining 7 up mix then stir ’til blended well.
Pour into prepared crust then chill about 8 hrs. You then remove it from the pan then add the topping.
For topping: You brush the top part of cheesecake w/ jelly that had been melted. You arrange berries upright above cake then spoon extra jelly on top.
>> 7-Up Lemon Cheesecake With Strawberry Glaze Recipe
Strawberry Mousse Cake Recipe
Ingredients:
1/3 c sugar (granulated) plus 5 Tbsps
2 c whipped cream
2 c strawberries
2 Tbsps strawberry liqueur
3 Tbsps water
1/2 c yogurt (plain)
2 Tbsps juice of lemon
2 c strawberries (whole)
1/4 c ice water
1 & 1/2 envelope gelatin (unflavored)
Pinch of salt
1/2 c flour (all-purpose)
1 tsp vanilla
1/4 tsp of grated rind of lemon
1/2 c sugar (granulated)
A pinch of cream-of-tartar
3 separated eggs
Instructions:
For cake: Grease & sprinkle bottom part of springform pan w/ flour then set this aside. Beat cream-of-tartar & eggwhites in bowl ’til soft peaked. Add 1/4 c sugar gradually, beating continuously ’til peaks stiffen.
Beat eggyolks in another bowl w/ rest of sugar ’til thickened & light-yellow. Scrape eggyolks over eggwhites then add vanilla & rind folding them together.
Then sift salt & flour over batter, gently fold thoroughly. Pour this into pan then bake for about 25 mins at three hundred fifty degrees Fahrenheit. Cool.
Mousse: Sprinkle the gelatin all over the water & set this aside. You rinse & puree hulled berries. Combine juice, sugar & puree in saucepan. Heat slowly ’til sugar dissolves. Remove it from the heat.
Set over low-heat ’til syrups & clear. Add this into strawberry-mixture. You transfer this onto bowl then chill ’til raw eggwhite in consistency. Add yogurt then whip the cream, fold this into your mousse then refrigerate.
For syrup: You combine sugar & water in bowl. Heat ’til boiling. Remove it from the heat then cool & add liqueur.
To assemble: Use long serrated-knife cut cake onto two thin-layers. You place top-half but side-up in bottom part of clean springform pan.
You drizzle it w/ one-half of made syrup. You spoon mousse all over cake. Set other layer w/ cut-side over the mousse then gently press together. Chill w/ cover overnight.
You release pan sides then transfer onto plate using lifter.
Frosting & garnish: Slice rinsed & hulled berries. Whip your cream ’til firm & stiff, add some sugar then evenly spread over sides & top of you cake.
You arrange sliced berries around top & bottom of your cake, then refrigerate ’til ready to serve
>> Strawberry Mousse Cake Recipe