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On a cool and rainy summer’s night… there was Strawberry Cake! A three layer strawberry cake with whipped cream/yogurt frosting and strawberries from my balcony garden!

There was also a soccer game, but I was more interested in this cake!

 

 

 

 

 

This cake was super delicious and tasted even better the next day after having a chance to firm up in the fridge overnight.

Oh my, it’s getting smaller!

Strawberry Layer Cake

Adapted from Cook’s Illustrated

For the Cake

  • 1 1/4 cups cake Flour (about 140 grams)
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 cup Sugar (about 200 grams)
  • 5 large Eggs (2 whole and 3 separated), room temperature
  • 6 Tbs unsalted Butter (about 85 grams), melted and cooled slightly
  • 2 Tbs Water
  • 2 tsp Vanilla Extract or 1 packet of Bourbon Vanilla Aroma

For the Strawberries

  • 3 pounds fresh Strawberries (about 1.5 kilograms), washed, dried, and stemmed
  • 6 Tbs Sugar
  • 3 Tbs Kirsch Liquor
  • pinch of Salt

For the Frosting

  • 2 cups (about 500 grams) Unsweetened Yogurt strained* (see note)
  • 3 Tbs Sugar or 1 packet vanilla sugar**
  • 1 teaspoon Vanilla Extract or 1 packet vanilla sugar**
  • 2 cups (about 400 grams) Heavy Cream

*To strain the yogurt:

At least 1-3 hours before you want to make the cream, put the yogurt in a sieve lined with cheesecloth, coffee filters or heavy duty paper towels. Place on top of a large bowl with at least an inch of clearance on the bottom cover with cheesecloth and a plate and optionally a weight on top. Place in the fridge until you are ready to make the cream.

** Replacing vanilla extract with vanilla sugar:

If you are not using vanilla extract you can alternately use 2 packets of vanilla sugar in place of the vanilla extract and the sugar.

FOR THE CAKE:

  1. Preheat oven to 325° F. Grease a round 9 by 2-inch cake pan or 9-inch spring-form pan and line with parchment paper. Grease the parchment and dust the pan with flour.
  2. Whisk flour, baking powder, salt, and all but 3 tablespoons of sugar in a mixing bowl. In a separate bowl whisk 2 whole eggs and 3 yolks (reserving the whites), melted butter, water, and vanilla. Whisk the wet ingredients into the dry until smooth.
  3. With a hand mixer, in a small bowl (or in the bowl of a standing mixer) beat the remaining 3 egg whites at medium-low speed until frothy, about 1 to 2 minutes. While mixing gradually add the remaining 3 tablespoons sugar, then increase the speed to medium-high, and beat until soft peaks form, about 1-3 minutes.
  4. Stir one-third of the stiffened egg whites into the batter to lighten and then add the remaining whites by gently folding them into the batter until no white streaks remain.
  5. Pour the batter into the prepared pan and bake until a toothpick or skewer inserted into center of cake comes out clean, about 30 to 40 minutes.
  6. Cool the cake in the pan for 10 minutes and then invert the cake onto a greased wire rack to peel off the parchment. Invert the cake again and cool completely for about 2 hours.

FOR THE STRAWBERRY FILLING:

1. Halve 24 of the best-looking berries and reserve. Quarter the remaining berries; toss with 6 tablespoons of sugar in a medium bowl and let sit for at least 1 hour, stirring occasionally.

2. Strain the juices from the berries and reserve (you should have at least 1/2 a cup). In a food processor give the macerated berries six 1-second pulses (you should have at least 1 1/2 to 2 cups).

3. In a small saucepan over medium-high heat, simmer the reserved juices and Kirsch until syrupy and reduced to about 4 tablespoons, this should take about 5 minutes.
Pour the reduced syrup over the macerated berries, add a pinch of salt, and toss to combine. Set aside until the cake is cooled.

FOR THE FROSTING:

Whip the heavy cream along with the sugar and vanilla extract (or vanilla sugar) until stiff peaks form. Fold in the drained yogurt until well combined.

TO ASSEMBLE THE CAKE:

1. Using a large serrated knife, slice the cake into three even layers, rotating the cake as you slice inward.

2. Place the bottom layer on your cake plate and arrange a ring of strawberry halves, cut sides down and stem ends facing out, around the edge of the cake. Pour one half of the pureed berry mixture onto the cake and spread to cover the entire cake. Gently spread about one-third of the whipped cream over the berry layer. Place the middle cake layer on top and repeat the process with additional strawberry halves, remaining berry mixture, and half of remaining whipped cream.

3.Gently press last cake layer on top. Spread remaining whipped cream over top and the sides of the cake. Decorate the top of the cake with remaining cut strawberries. Serve, or chill in the refrigerator for up to 5 days.

Enjoy!

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