Fruit Basket Cake Pt 1

-PINEAPPLE CONSERVE-
1 Ripe pineapple; peeled,
-cored, and coarsely
-chopped, (about 1-1/4 lbs.
-fruit)
1/2 c Granulated sugar
1/2 c Water
1 tb Fresh lemon juice

STRAWBERRY CONSERVE
1/3 c Granulated sugar
1 pt Strawberries; hulled, (about
-1 pound)
1/4 ts Vanilla extract

TOPPING
2 c Heavy; (whipping) cream
1/4 c Confectioners’ sugar
2 Ripe bananas
Orange Juice; for dipping
-banana slices

From “The Neighborhood Bakeshop,” by Jill Van Cleave: “Frosted in white
cream, this tall and elegant creation features strawberry and pineapple
conserves sandwiched between layers of sponge cake. It’s definitely an
extravagant dessert for a special occasion. The conserves can be made a
week in advance and stored in the refrigerator, and the sponge cakes can be
baked up to a month in advance and frozen.”

Preheat the oven to 325F. Grease two 9-in round cake pans, 2 inches deep.
Cut and fit a round of parchment or waxed paper to line the bottom of each
pan.

Sift the flour, baking powder and salt goether into a medium-size bowl and
set aside.

Place the egg yolks in a large bowl and beat with an electric mixer at
medium-high speed until thick, about 4 minutes. Gradually add the cold
water – the mixture will look foamy. Slowly add the sugar, beating to
dissolve completely, about 3 minutes. Beat in the vanilla. Sift in the
flour mixture. Fold with a large rubber spatula.

In a medium-size bowl with a clean beater, beat the egg whites and cream of
tartar until stiff peaks form, shiny not dry. Thoroughly fold into the yolk
mixture.

Divide the batter equally between the prepared pans, smoothing the tops
evenly with a metal spatula. Bake for about 25 minutes, until the centers
are springly and a cake tester comes out clean. Cool in the pans on wire
racks for 10 minutes, then unmold the cakes onto the racks, inverting so
they sit on the paper pan liners. Allow to cool completely before peeling
the liners.

1. To make the pineapple conserve, combine the pineapple, granulated sugar,
water and lemon juice in a saucepan. Bring to a boil over medium heat and
boil until the fruit has softened, about 10 minutes.

2. Remove the pan from the heat. Fit a sieve over a medium bowl, transfer
the fruit to the sieve with a slotted spoon, and strain. Add the juice from
the bowl to the saucepan and return to medium heat. Bring the syrup back to
a boil and reduce the volume to 1/2 cup, 8 to 10 minutes. Remove from the
heat and stir in the pineapple from the sieve. Transfer the mixture to a
bowl and allow to cool to room temperature. Cover and chill; store in the
refrigerator until ready to use.

3. For the strawberry conserve, combine the granulated sugar and water in a
shallow pan. Bring to a boil over medium-high head, stirring to dissolve
the sugar. Boil for 1 minute, add the strawberries, and bring back to a
full boil. Boil for 5 minutes more. Remove the pan from the heat and
coarsely crush the berries with a potato masher or a large pestle.

4. Transfer the pulp with the slotted spoon to the sieve, set over a bowl
to collect the juice, and strain. Add the juice to the pan and return to
medium-high heat. Bring back to a boil and boil the syrup to thicken and
reduce the volume to about 1/3 cup, 12 to 15 minutes. Remove the pan from
the heat. Stir in the vanilla, then the strawberry pulp. Transfer to a bowl
and let cool. Cover, chill and store in the refrigerator until ready to
use.

5. While assembling the cake, drain the pineapple conserve.

6. Cut each sponge cake horizontally into 2 equal layers. Place a bottom
layer on a cardboard cake circle or a cake plate.

7. Whip the cream with the confectioners’ sugar until stiff peaks form.