Yield: 1 Servings
|2 cups||All-Purpose Flour; sifted|
|2 teaspoons||Baking Powder|
|1½ cup||Heavy Cream|
|½ pint||Strawberries,; halved|
|\N \N||Strawberry Mousse:|
|1 \N||Env unflavored gelatin|
|1 cup||Heavy cream|
|1 pint||Strawberries, sliced|
|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@...>