7 Eggs; 1/2 ts Salt; to taste
5 ts Pure vanilla extract; 2 pt Strawberries; (divided use)
-(divided use) 1 tb Unflavored gelatin;
1 c + 2 tb sugar; (divided use) 2 tb Water;
1 1/2 c Walnuts; finely ground 2 c Whipping cream;(divided use)
2 tb Flour; 1/4 c Red currant jelly; melted
Preheat oven to 350 F. Grease two round 9: baking pans, line them
with wax paper. In the large bowl of your electric mixer, beat the
egg yolks until they’re light and lemon colored. Add 2 teaspoon
vanilla extract. Gradually beat in 1 cup of sugar; beat until mixture
is very thick and leaves a trail when beaters are lifted. Combine
walnuts ( use blender or processor to grind nuts), flour and salt;
fold into yolk mixture. Turn batter into prepared pans. Bake until a
cake tester, inserted in the center comes out clean, about 35
minutes. Turn out of pans onto racks; cool completely. Meanwhile,
hull and slice 1 pt strawberries; stir in 2 tablespoons sugar,
liqueur and 2 tablespoon vanilla; set aside. In a small saucepan,
sprinkle gelatin over water; let soften 5 minutes. Heat over low
heat to dissolve gelatin; remove from heat. Beat 1 cup cream until
it starts to thicken. Slowly pour gelatin mixture, beating until
cream thick. Fold in strawberry mixture. Spread over 1 cake layer.
Cover with second cake layer. Lightly brush with top melted jelly.
Hull remaining 1 pt strawberries, point side up, on top of cake.
Brush with remaining jelly. Add remaining 1 cup heavy cream; beat
until thick. Use to frost sides and pipe edge of cake.
Yields
12 servings