-FOR THE SPONGECAKE-
6 lg Eggs
1 c Sugar
1 c All-purpose flour; sifted
1/4 ts Salt
1 tb Grated orange peel
6 tb Clarified butter; melted and
-cooled
1 1/2 ts Vanilla extract
FOR THE WHIPPED CREAM FROSTI
1 1/2 c Chilled heavy cream
1 1/2 ts Vanilla
1/2 ts Gelatin softened in 1
-tablespoon water
3 c Fresh strawberries; hulled
-and halved
Toasted sliced almonds to
-taste
FOR THE SUGAR SYRUP
1/2 c Sugar
1/2 c Water
1/4 c Orange-flavored liqueur
Make the genoise: Preheat the oven to 350 degrees. Butter two 9-inch cake
pans, line them with wax paper and butter and flour the paper, shaking out
the excess.
In a metal bowl set over simmering water combine the eggs and sugar and
whisk the mixture until the sugar is dissolved. With an electric mixer beat
the eggs at moderate speed for 8 to 10 minutes, or until the batter triples
in volume and forms a ribbon when the beaters are lifted.
Onto a piece of wax paper sift the flour and salt. Sift and fold the flour
mixture, in batches, into the egg mixture until just combined. In a small
bowl combine the orange peel, clarified butter and vanilla. Stir 1/4 of
batter into butter mixture and fold butter mixture quickly into batter.
Evenly divide batter between pans, spooning it into pans and hollowing
center slightly. Rap pans on table to knock out any large air bubbles.
Bake for 20 to 25 minutes, or until golden and cake tester inserted in
center comes out clean. If top browns too quickly cover loosely with foil.
Let rest in pan for 5 minutes, invert onto racks to cool completely.
Make the whipped cream frosting:
In a chilled bowl with chilled beaters whip cream to very soft peaks. Add
the confectioner’s sugar, gelatin, heated until clear, and vanilla and beat
the cream to firm peaks.
Make sugar syrup:
In a saucepan set over moderate heat combine sugar, water and liqueur.
Simmer until clear. Cool.
Split cake layers horizontally. Dab a round of cardboard with some of the
cream.
Cut each layer horizontally to make 4 layers. Arrange one half-layer, cut
side up, on cardboard and brush with some of the sugar syrup. Cover with a
layer of cream (about 1/4-inch thick), layer of berries and sprinkle with
some toasted sliced almonds. Set second half layer, bottom side up, on
cream, moisten top with sugar syrup and spread with cream. Top with berries
and almonds and set third cake layer on cream, cut side up, moisten top
with sugar syrup and spread with cream. Top with berries and almonds and
set fourth cake layer, bottom side up, on cream.
Spread cream on top and sides of cake, reserving some for decoration. Press
toasted almonds around sides of cake and decorate top with rosettes and
berries. Chill until ready to serve.
Yields
1 servings