-SPONGE CAKE-
3 ea Eggs, separated 1 t Vanilla
1 x Pinch cream tartar 1/2 c All purpose flour
1/2 c Granulated sugar 1 x Pinch salt
1/4 t Grated lemon rind
———————–STRAWBERRY YOGURT MOUSSE———————–
1 1/2 ea Env unflavoured gelatin 2 T Lemon juice
1/4 c Cold water 1/2 c Plain yogurt
2 c Whole strawberries 1/2 c Whipping cream
1/3 c Granulated sugar
-SYRUP-
3 T Water 2 T Strawberry or kirsch liqueur
3 T Granulated sugar
———————-CREAM FROSTING AND GARNISH———————-
2 c Stawberries 2 T Granulated sugar
1 1/2 c Whipping cream
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