Strawberry basket

Yield: 1 Servings

Measure Ingredient
\N \N Cake
2 cups All-Purpose Flour; sifted
1½ cup Sugar
2 teaspoons Baking Powder
1½ cup Heavy Cream
3 larges Eggs
1½ teaspoon Vanilla
½ pint Strawberries,; halved
\N \N Strawberry Mousse:
1 \N Env unflavored gelatin
¼ cup Amaretto
1 cup Heavy cream
1 pint Strawberries, sliced
½ cup Sugar
\N \N Icing:
2 cups Heavy cream
¼ cup Confectioner's sugar
2 teaspoons Vanilla extract

Preheat oven to 350F. Grease and flour 11"x5" loaf pan; set aside. On sheet of waxed paper combine flour, sugar, baking powder, ½ 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@...>

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