1 x ——–sponge cake———
3 ea Eggs, separated
1 x Pinch cream tartar
1/2 c Granulated sugar
1/4 ts Grated lemon rind
1 ts Vanilla
1/2 c All purpose flour
1 x Pinch salt
1 x –strawberry yogurt mousse–
1 ea
1 1/2 ea Env unflavoured gelatin
1/4 c Cold water
2 c Whole strawberries
1/3 c Granulated sugar
2 tb Lemon juice
1/2 c Plain yogurt
1/2 c Whipping cream
1 x ———–syrup————
3 tb Water
3 tb Granulated sugar
2 tb Strawberry or kirsch liqueur
1 x -cream frosting and garnish-
1 ea
2 c Stawberries
1 1/2 c Whipping cream
2 tb Granulated sugar
CAKE: Butter and flour the bottom and sides of a 9 inch spring form
pan; set aside. In a large bowl beat whites and cream of tartar to
soft peaks. Gradually beat in 1/4 cup of the sugar, continuing to
beat to stiff peaks. In a separate bowl beat the yolks with remaining
sugar until light yellow and thickened. Scrape yolks over whites, add
lemon rind and vanilla and fold together. Sift flour and salt over
batter, folding in gently but thoroughly. Transfer to prepared pan.
Bake at 350 degrees F for 25 minutes or until the top springs back
when lightly touched. Let cool in pan on wire rack. If making ahead,
remove from pan and wrap well for storage at cool room temperature
for one to two days or in the freezer for up to 2 months. MOUSSE: In
a very small saucepan sprinkle gelatin over water; set aside. Rinse,
hull and puree berries. In a small saucepan combine puree, sugar and
lemon juice and heat gently just long enough to dissolve sugar.
Remove from heat. Warm softened gelatin over low heat until clear
and syrupy. Stir into strawberry mixture. Transfer to a large bowl
and chill to consistency of raw egg white. Whisk in the yogurt. Whip
cream until form; fold into mousse and return to fridge. SYRUP: In a
small saucepan bring water and sugar to a boil. Remove from heat,
cool and stir in liqueur. ASSEMBLY: Using a long serrated knife, but
cake into 2 thin layers. Place top half, but side up, in the botton
of a clean 9 inch spring for pan. Drizzle half the syrup ivenly over
the cut side of each of the 2 halves. Spoon strawberry mousse over
cake in pan; don’t worry if mousse extends over the sides. Set
remaining layer, cut side over mousse, pressing gently. Cover and
chill thoroughly, overnight if possible. Release sides of pan, and
using a wide lifter, transfer cake to service plate, doily-lined if
you’ve thought that for ahead. CREAM FROSING AND GARNISH: Rinse and
hull berries. Slice thinly. Whip cream until it’s stiff and firm.
Sweeten with sugar and spread ivenly over top and sides of cake.
Arrange berry slices in circle around the top and bottom edges of the
cake. Refrigerate until serving time, which should be within the
following hour or two.
Yields
10 Servings