Whipped Cream Cake With Lemon Curd And Berries

–CAKE–
1/3 c Plus 1 Tbsp unbleached flour
1/3 c Plus 1 Tbsp potato starch
1 ts Baking powder
4 lg Eggs; room temperature
3/4 c Plus 1 Tbsp sugar
2 ts Grated lemon peel

-WHIPPED CREAM FROSTING-
3 1/2 c Chilled whipping cream
6 tb Sugar
1 pk 10 oz frozen sliced
-sweetened strawberries;
-thawed
3 pt Strawberries; hulled,
-sliced, and fanned
1/2 pt Blueberries

FOR LEMON CURD FILLING: Sprinkle gel a tin over 2 tsp water in small bowl.
Let stand 10 minutes to soften. Blend sugar and lemon peel in processor 2
minutes. Transfer lemon peel mixture to heavy medium saucepan. Whisk in
lemon juice and yolks. Add butter and cook over medium heat until mixture
thickens and leaves path on back of spoon when finger is drawn across,
stirring constantly, about 7 minutes; do not boil. Remove from heat. Add
gelatin mixture and stir until dissolved. Cover and refrigerate until well
chilled. (Can be prepared 3 days ahead; keep refrigerated.)

FOR CAKE: Position rack in lowest third of oven and preheat to 350oF.
Butter and flour 9-inch-diameter springform pan with 23/2 3/4-inch-high
sides. Sift flour, potato starch and baking powder into medium bowl. Using
electric mixer, beat eggs and sugar in large bowl until mixture is very
thick and slowly dissolving ribbon forms when beaters are lifted, about 7
minutes. Mix in lemon peel. Sift dry ingredients over egg mixture in 3
additions, folding in after each addition. Pour into prepared pan. Bake
until tester inserted into center comes out clean, about 30 minutes. Cool
cake in pan on rack 20 minutes. Run small sharp knife around pan sides to
loosen cake if necessary. Release pan sides. Cool cake completely. (Can be
made 1 day ahead. Wrap tightly and let stand at room temperature.)

FOR FROSTING: Beat cream and sugar in large bowl to stiff peaks. Run long
thin knife between cake and pan bottom to loosen cake. Cut cake
horizontally into 3 even layers. Place bottom cake layer on plate. Spoon
1/3 cup thawed sweetened berries with juices over cake. Carefully spread
generous 1/3 cup lemon curd over. Top with single layer of sliced fresh
strawberries. Spread 1 cup whipped cream frosting over. Top with second
cake layer and repeat layering process, using 1/3 cup thawed sweetened
berries, generous 1/3 cup lemon curd, single layer of sliced fresh berries
and 1 cup whipped cream frosting. Top with third cake layer. Spoon 3
tablespoons thawed berry juices over. Spread 1/3 cup curd over top of cake
(reserve any remaining curd for another use).

Spread 2 1/2 cups whipped cream over top and sides of cake. Spoon remaining
whipped cream into pastry bag fitted with medium star tip. Pipe cream in
vertical columns around sides of cake from top edge to bottom. Pipe
rosettes of cream around top edge of cake. Arrange 8 fanned strawberries
around edge of cake. Fill center with blueberries. Refrigerate at least 3
and up to 6 hours before serving.

A classic Swedish dessert. To create the decorative strawberry fans, make
several lengthwise cuts in each berry, starting just below stem and
extending through tip. Also serve butter cookies and fresh fruit.

Serves: 10 SERVINGS