Shelly's Recipe

STRAWBERRIES AND CREAM CAKE

Category: Cakes

Cake
6 eggs, separated
1/4 cup unsalted butter, melted, cooled slightly
1/2 tsp almond extract
1 cup sugar
3/4 cup cake flour, divided
1/4 cup sliced almonds, toasted, ground*

Cream
2 cups heavy whipping cream, chilled
2 tbsp sugar
1/2 tsp almond extract

Strawberries
2 cups sliced strawberries, divided
12 whole strawberries for garnish, halved

Heat oven to 350. Spray 9 inch round cake pan with nonstick cooking spray; line bottom with parchment paper. In small bowl, whisk together egg yolks, butter and 1/2 tsp almond extract. In large bowl, beat egg whites at high speed until soft peaks form.

Gradually add 1 cup sugar in a steady stream. Beat 3 minutes or until shiny, stiff peaks form. Pour yolk mixture over egg white mixture; immediately sift about half of the flour over eggs. Gently fold together. Sift remaining flour over batter; fold in. Fold in almonds, being careful not to deflate egg whites. Pour batter into pan. Bake 30 to 40 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack.

Meanwhile, in large bowl, beat all cream ingredients at medium-high speed until stiff peaks form.

When cake is cool, remove from pan; slice horizontally into 3 layers. To assemble cake, place one layer on 9 inch cardboard round or cake platter. Spread with 1 cup cream; cover with 1 cup of the sliced strawberries.

Place second cake layer on strawberries. Spread with 1 cup cream; cover with remaining 1 cup strawberries. Top with third cake layer; spread sides and top with remaining cream.

Decorate top with halved strawberries. Store in refrigerator.

TIP *To toast almonds, place on baking sheet; bake at 350 for 6 to 9 minutes or until light golden brown.