1 x ——–sponge cake——— 3 ea Eggs, separated
1 x Pinch cream tartar 1/2 c Granulated sugar
1/4 ts Grated lemon rind 1 ts Vanilla
1/2 c All purpose flour 1 x Pinch salt
1 x –strawberry yogurt mousse– 1 ea
1 1/2 ea Env unflavoured gelatin 1/4 c Cold water
2 c Whole strawberries 1/3 c Granulated sugar
2 tb Lemon juice 1/2 c Plain yogurt
1/2 c Whipping cream 1 x ———–syrup————
3 tb Water 3 tb Granulated sugar
2 tb Strawberry or kirsch liqueur 1 x -cream frosting and garnish-
1 ea 2 c Stawberries
1 1/2 c Whipping cream 2 tb Granulated sugar
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