Text 30367, 98 rader
Skriven 2015-08-30 04:43:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 2016
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Strawberry & Cream Cake w/Cardamom Syrup
 Categories: Cakes, Desserts, Fruits, Wine, Dairy
      Yield: 10 servings
 
MMMMM----------------------------CAKE---------------------------------
      8 lg Egg yolks
  1 1/2 c  Sugar
    1/4 c  Whole milk
      1 ts Vanilla
    1/2 ts Fine grated fresh lemon
           - zest
      1 c  All-purpose flour
    1/2 ts Salt
      4 lg Egg whites

MMMMM---------------------------SYRUP--------------------------------
  1 1/2 c  Muscat de Beaumes-de-Venise
           Or Essensia (orange
           - flavored Muscat wine)
    1/4 c  Sugar
    3/4 ts Ground cardamom

MMMMM--------------------------FILLING-------------------------------
      2 c  Chilled heavy cream
    1/2 c  Sour cream
      2 tb Sugar
      1 ts Vanilla
  1 1/2 lb Strawberries; 5 left whole,
           - remainder trimmed, cut
           - lengthwise in 1/4" slices
 
  SPECIAL EQUIPMENT: 3 (9" by 2") round cake pans; parchment paper
  
  MAKE CAKE LAYERS: Put oven racks in upper and lower thirds
  of oven and preheat oven to 350øF/175øC. Butter cake pans.
  Line bottom of each with a round of parchment paper, then
  butter parchment and dust cake pans with flour, knocking
  out excess.
  
  Whisk together yolks, 1 cup sugar, milk, vanilla, and zest
  in a large bowl until smooth. Whisk in flour and salt
  until combined (batter will be thick).
  
  Beat whites with a pinch of salt in a bowl using an
  electric mixer at medium-high speed until they just hold
  soft peaks. Add remaining 1/2 cup sugar, a little at a
  time, beating at medium speed, and continue to beat until
  whites hold stiff glossy peaks, about 2 minutes more.
  
  Fold about one third of whites into batter to lighten,
  then fold in remaining whites gently but thoroughly.
  
  Divide batter among cake pans and bake, switching position
  of cake pans halfway through baking, until cakes are
  springy to the touch and a wooden pick or skewer inserted
  in center of each comes out clean, 20 to 25 minutes. Cool
  cakes in pans on racks 10 minutes, then invert onto racks.
  Carefully peel off parchment, then cool cakes completely.
  
  MAKE SYRUP WHILE CAKES COOL: Bring wine, sugar, and
  cardamom to a boil in a 1-quart heavy saucepan, stirring
  until sugar is dissolved, then boil until reduced to about
  1 cup, 6 to 8 minutes. Strain syrup through a fine-mesh
  sieve and cool completely.
  
  MAKE FILLING ONCE CAKES AND SYRUP ARE COOL: Beat together
  heavy cream, sour cream, sugar, and vanilla in a bowl with
  cleaned beaters until cream just holds stiff peaks.
  
  ASSEMBLE CAKE: Prick cake layers all over with wooden pick
  or skewer, then brush or pour syrup, little by little,
  evenly over each layer, letting syrup be absorbed before
  adding more.
  
  Transfer 1 layer (flat side up) to a cake stand or plate,
  then spread with a rounded cup of cream. Arrange some
  sliced strawberries in 1 layer over cream. Turn second
  layer over and spread a thin layer of cream over top, then
  place it, with the aid of a spatula, cream side down, over
  layer of strawberries. Continue making layers with cream,
  strawberries, and cake in same manner. Spread top with
  remaining cream and decorate with remaining strawberries.
  
  Gourmet | April 2004
  
  Yield: Makes 10 servings
  
  MM Format by Dave Drum - 26 June  2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I never cared much for fish-it floats in the belly as much as in the pond.
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