Yield: 6 servings
|\N \N||=== CAKE ===|
|⅝ cup||Butter -; (5 oz)|
|7 ounces||Sugar -; (15/16 cup)|
|1 teaspoon||Vanilla extract|
|1 \N||Lemon; zested|
|1 cup||Cake flour; sifted|
|⅓ cup||Fine semolina|
|⅓ cup||Fine cornmeal|
|2 teaspoons||Baking soda|
|½ cup||Sour cream|
|\N \N||=== LEMON GLAZE ===|
|1 cup||Lemon juice|
|\N \N||=== STRAWBERRIES AND CREAM ===|
|2 pints||Strawberries; cleaned, sliced 1/4\"|
|¼ cup||Mint chiffonade; plus 8 little sprigs|
|\N \N||Or leaves for garnish|
|¼ cup||Lemon Glaze; from above|
|½ cup||Heavy cream; whipped stiff peaks|
Using a mixer with a paddle, cream together the butter, sugar and eggs until smooth. Add the vanilla and zest and combine. Mix together the flours, salt and baking soda and slowly fold in using the paddle alternating with the sour cream. Mix until smooth, but do not over mix.
Spray 8 (4-ounce) ramekins and fill halfway up with the batter. Bake in a 350 degree oven for 15 minutes until a tester comes out clean. De-mold cakes onto a rack and glaze while still warm.
For the Lemon Glaze: Combine all and bring to a boil until completely dissolved. Pull off the heat and glaze each cake with 2 tablespoons.
For the Strawberries And Cream: In a bowl, mix the berries, mint and glaze.
For Plating: Slice the cake in half. Place the bottom on a plate and cover with berries then whipped cream. Top with cake and garnish with mint sprigs.
This recipe yields 6 to 8 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B42) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey - jcomiskey@..."
Per serving: 370 Calories (kcal); 13g Total Fat; (31% calories from fat); 5g Protein; 61g Carbohydrate; 98mg Cholesterol; 547mg Sodium Food Exchanges: 1 Grain(Starch); ½ Lean Meat; 0 Vegetable; 1 Fruit; 2½ Fat; 2 Other Carbohydrates Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.