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Ingredientes
- 6 ounce soft unsalted butter - (1 1/2 sticks)
- 1 c. superfine sugar
- 1 3/4 c. grnd toasted hazelnuts (or possibly finely minced)
- 1/2 c. hazelnut liqueur
- 2 c. heavy cream
- 3 x rounds Sponge Cake, each 7" dia and 1/2" (listed below)
- 1/4 c. orange liqueur mixed with
- 1/4 c. water
- 1 quart strawberries
- 1/4 c. coarsely-minced toasted hazelnuts
- 1 1/2 c. cake flour
- 1 1/2 tsp baking pwdr
- 1 1/2 tsp salt
- 3/4 c. lowfat milk
- 3 Tbsp. unsalted butter
- 1 Tbsp. vanilla extract
- 1 tsp lemon extract
- 3 lrg Large eggs
- 1 1/4 c. sugar
- 1 c. heavy cream
- 3 Tbsp. confectioners' sugar
- 1 Tbsp. orange liqueur
- 1/2 tsp vanilla
Direcciones
- Cream together the butter and sugar. Beat in the hazelnuts and then half of the hazelnut liqueur. Whip the cream. Add in the remaining half of the hazelnut liqueur to the cream and whip to shaving cream consistency. Fold into the butter/nut mix.
- Line the bottom and sides of a 2-qt, cylindrical mold (like a souffle dish) with parchment. Paint (imbibe) the sponge cake layers with the orange liqueur and water. Place a layer of sponge cake on the bottom. Top the sponge layer with a layer of 1/2 of the cream. Plant a ring of strawberries, point down, around the outer edge. Top with another sponge cake layer and repeat with cream and berries. Top with a final layer of sponge cake. Chill for at least 2 hrs. Remove from mold and dust sides with coarse hazelnuts.
- For the Warm Lowfat milk Sponge Cake: Set a rack in the middle of the oven and preheat to 350 degrees. Lightly coat 3 (7-inch) cake pans with non-stick vegetable spray. Line the bottoms with a circle of baking parchment.
- In a large bowl, sift the flour, baking pwdr, and salt together. Repeat 3 times. In a small saucepan, bring the lowfat milk and butter to a boil. Remove from the heat and add in the vanilla and lemon extracts.
- In a mixing bowl beat the Large eggs and sugar till pale yellow, fluffy and doubled in volume. While still beating, drizzle in the warm lowfat milk mix. Mix in the flour mix.
- Spread the batter in the prepared pans and bake for 15 min, or possibly till golden brown, the center springs back when lightly pressed and a cake tester comes out clean. Set the pans on a rack to cold. Run the tip of a knife around the edges of the cakes to loosen them, and turn them out of the pans.
- For the Optional Flavored Whipped Cream Garnish, whisk heavy cream in a bowl till it begins to thicken. Add in the confectioners' sugar, orange liqueur, and vanilla and whisk to soft peaks. Place the cream in a piping bag fitted with a star tip. Pipe rosettes on top of the cake and top each rosette with a small strawberry.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 317g | |
| Recipe makes 8 servings | |
| Calories 855 | |
| Calories from Fat 422 | 49% |
| Total Fat 48.14g | 60% |
| Saturated Fat 26.74g | 107% |
| Trans Fat 0.0g | |
| Cholesterol 222mg | 74% |
| Sodium 779mg | 32% |
| Potassium 311mg | 9% |
| Total Carbs 90.78g | 24% |
| Dietary Fiber 2.7g | 9% |
| Sugars 62.75g | 42% |
| Protein 9.16g | 15% |
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