Strawberry-Cream Gateau

Bahan-bahan

CHANTILLY CREAM

2 c. whipping cream

2-4 Tbsp. of sugar

3 Tbsp. maraschino cherry juice

3 c. fresh strawberries

SPONGE CAKE

3/4 c. sugar

1/4 tsp. Vanilla

6 eggs, separated

1-1/2 c. sifted cake flour

Arahan

Preheat oven to 325 degrees.

Butter & flour an 8-inch spring form pan. Beat together sugar, egg yolks and vanilla over a bowl of hot water. Beat egg whites until stiff but not dry; fold gently into sugar mixture. Sift flour & fold into mixture. Pour batter into prepared pan. Bake 40 minutes or until cake tests done.

Cool and cut into 3 equal layers with a long serrated knife, if possible. Sprinkle each layer with maraschino cherry juice.

Prepare Chantilly Cream: in large bowl, whip 2 c. whipping cream until soft peaks form. Beat in 2-4 Tbsp. sugar to taste until stiff peaks form. Makes about 3-1/2 cups.

Spread bottom layer of cake with ½ c. Chantilly cream. Top with half of sliced strawberries.

Place middle cake layer over bottom layer. Spread with cream and remaining halved strawberries.

Top with final cake layer. Reserve 1 c. Chantilly cream for decoration. Spread remaining Chantilly cream over top and side of cake. Decorate with reserved Chantilly cream and remaining strawberries.

Nota

From “Elegant Desserts, a very nice Easter cake, elegant and so fresh tasting