|One batch yellow cake, baked|
|In two 9-inch pans|
|Strawberry filling and|
|2 teaspoons||Lemon juice|
|2½ cup||Heavy whipping cream|
|2 teaspoons||Vanilla extract|
|Toasted, sliced almonds for|
Bake and cool cake layers. For the strawberries, reserve 6 perfect berries and leave the hulls intact. Rinse, hull and slice the remaining berries. Combine them with the sugar and lemon juice in a bowl and let them macerate for a few hours. When ready to assemble the cake, drain the berries, reserving the juice. For the whipped cream, combine all ingredients in the bowl of an electric mixer and whip cream until it holds a firm peak. To assemble, place one of the cake layers on a platter or cardboard and spread with whipped cream.
Spread with the drained strawberry filling, then with another thin layer of whipped cream. Place second layer on and mask outside of cake with whipped cream. Press the sliced almonds against the side of the cake. To decorate, pipe 12 rosettes of the remaining whipped cream at the top border of the cake. Decorate each rosette with a halved strawberry, cut side up. ---Chocolate Raspberry Cream Cake Version---
1½ cups cream 2 tablespoons butter 2 tablespoons light corn syrup 1 pound finely cut chocolate Fresh raspberries Milk chocolate shavings
Omit whipped cream. Bring cream, butter and light corn syrup to a boil and remove from heat. Add chocolate and whisk until smooth. Cool until thickened. Beat on mixer with a paddle and use instead of the whipped cream. Decorate with raspberries instead of strawberries and use chocolate shavings instead of almonds.
COOKING LIVE SHOW #CL8948
All recipes courtesy of Nick Malgieri
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