This is a simple recipe, a cake with whipped cream and fresh strawberries.
You can serve 8-12 people, and it should take you no more than 30 minutes of actual work, not counting the waiting time...
The Strawberries (2 lb):
1 lb of fresh strawberries for inside, 2/3 lb for the sauce and 1/3 lb kept whole for decorating the top of your cake.
8 hours before you are assembling your cake, clean and slice your strawberries into a bowl, pour in 1/2 cup to 1 cup of booze like Grand Marnier, Sambuca or even a fruity red wine for your fruit to soak in it.
Vanilla to taste
Using an electric mixer at high speed, beat the eggs to a thick foam,
add vanilla and sugar slowly while still mixing for a few more minutes. Stop the mixer and add the flour slowly with a spoon folding in more air inside, but not stiring circle.
Use a greased and floured pan for better result, bake at 350F in the middle of your oven. Check the cake with a tooth pick to see if it is ready, around 20-30 minutes. Cool off on a rack!
Drain you fruit, and keep the juice to moisten your cake layers.
Whipp 750 ml of 35% cream to a thick texture, with vanilla and add 1/3 cup of sugar half way through and reserve into a chilled bowl.
Cut your cake in three layered and soak one piece with the fruit juice that you kept from the strawberries.
Place half of your sliced up strawberries on your cake, and add a bit less than 1/3 of your whip cream on top, place your second piece of cake on top an repeat with the juice, sliced up strawberries and whip cream.
Place the last piece of cake on top and cover the whole thing with the rest of the whip cream.
Refregerate your cake until ready to serve.
This cake is best served with a sauce made with more strawberries.
Just put 1/2 lb of fresh strawberries in the blender and mix until desire texture, I like it a bit chunky... add a touch of sugar for a sweeter result.
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