If you like STRAWBERRIES and CREAM CHEESE frosting
this is the cake for you! This recipe is from the bon appetit May 2009. It
severs about 12 people . I would give this recipe 5 stars !!
Ingerdenits
Frosting
•
(2) 8-ounce packages cream cheese, room temperature
•
1 cup (2 sticks) unsalted butter, room temperature
•
4 cups powdered sugar
•
1/2 cup seedless strawberry jam
•
3/4 cup chilled heavy whipping cream
Cake
•
3 cups cake flour
•
3/4 teaspoon salt
•
1/2 teaspoon baking powder
•
1/2 teaspoon baking soda
•
3 cups sugar
•
1 cup (2 sticks) unsalted butter, room temperature
•
7 large eggs
•
2 tablespoons vanilla extract
•
1 cup sour cream
•
6 tablespoons vanilla extract
•
1 cup sour cream
•
6 tablespoons plus 1/3 cup seedless strawberry jam
•
2 and 1/4 pounds strawberries hulled, sliced (
about 6 cups), divided
Recipe:
Frosting/ Using mixer, beat cream cheese and butter in large bowl untilsmooth, stopping to scrape down sides of bowl. Beat in sugar, then jam. Beat cream in medium bowl until is peaks form. Fold whipped cream into frosting. Cover; chill until firm enough to spread, about 2 hours.
Cake/ Preheat oven to 325 degrees ferenheit. Butter and flour two 9-inch cake pans with 2 inch high sides. Sift floud, salt, baking powder, and baking soda into mdeium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffle. And eggs 1 at a time, beating to blend after each addition. beat in vanilla. Add sour creaml beat 30 seconds and flour mixture in 3 additions, beating to blend after each addition. Divide batter between prepared pans.
Bake cakes until tester inserted into center comes out clean, about 50 minutes. Cool in pans on rack 10 minutes. Run small sharp knife around pan sides, then turn out cakes onto racks and cool completely.
Using large srrated knife, cut each cake horizontally in half. Place 1 cake half, cut side up, on cake plate. Spread 2 tablespoons of strawberry jam over, then 3/4 cup frosting. Top with 3/4 cup of sliced berries, arranging in single layer. Repeat 2 more times with cake layer, jam, frosting, and berries. Top with remaining cake layer, cut side down. Spread 2 cups frosting over top and sides of cake in thin layer to coat completely. Spread remaining frosting over top and sides of cake. Stir remaining 1/3 cup jam to loosen. Spoon teaspoonfuls onto top and sides of cake, then use back of spoon to swirl jam decoratively into frosting. DO AHEAD Can be made 8 hours ahead. Cover with cake dome and refridgerate. Cut cake into wedges. Serve with remaining sliced strawberries alongside.
Recipe:
Frosting/ Using mixer, beat cream cheese and butter in large bowl untilsmooth, stopping to scrape down sides of bowl. Beat in sugar, then jam. Beat cream in medium bowl until is peaks form. Fold whipped cream into frosting. Cover; chill until firm enough to spread, about 2 hours.
Cake/ Preheat oven to 325 degrees ferenheit. Butter and flour two 9-inch cake pans with 2 inch high sides. Sift floud, salt, baking powder, and baking soda into mdeium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffle. And eggs 1 at a time, beating to blend after each addition. beat in vanilla. Add sour creaml beat 30 seconds and flour mixture in 3 additions, beating to blend after each addition. Divide batter between prepared pans.
Bake cakes until tester inserted into center comes out clean, about 50 minutes. Cool in pans on rack 10 minutes. Run small sharp knife around pan sides, then turn out cakes onto racks and cool completely.
Using large srrated knife, cut each cake horizontally in half. Place 1 cake half, cut side up, on cake plate. Spread 2 tablespoons of strawberry jam over, then 3/4 cup frosting. Top with 3/4 cup of sliced berries, arranging in single layer. Repeat 2 more times with cake layer, jam, frosting, and berries. Top with remaining cake layer, cut side down. Spread 2 cups frosting over top and sides of cake in thin layer to coat completely. Spread remaining frosting over top and sides of cake. Stir remaining 1/3 cup jam to loosen. Spoon teaspoonfuls onto top and sides of cake, then use back of spoon to swirl jam decoratively into frosting. DO AHEAD Can be made 8 hours ahead. Cover with cake dome and refridgerate. Cut cake into wedges. Serve with remaining sliced strawberries alongside.
No comments:
Post a Comment