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Ingredientes
- 2 Tbsp. Butter or possibly margarine
- 1/4 c. All purpose flour
- 1 c. (4 ounces) almonds (I use unblanched)
- 1 Tbsp. Cornstarch
- 1 c. Superfine or possibly verifine sugar, divided (3/4 c. and 1/4 c.)
- 6 lrg Egg whites, room temperature
- 1/4 tsp Cream of tartar
- 1/8 tsp Salt
- 1/8 tsp Almond extract
- 2 1/2 tsp Pure vanilla extract, divided (1 tsp. and 1/2 Tbsp.)
- 1/2 c. Red currant jelly
- 1/4 c. Granulated sugar (depending upon sweetness of berries) (up to 1/2)
- 2 Tbsp. Water
- 1 quart (20 ounces) strawberries, hulled and halved
- 1 1/2 c. (3/4 pint) heavy cream, cool
- 3 Tbsp. Powdered sugar (preferably 10X)
Direcciones
- This is delicious and impressive, yet very easy and fail-safe to prepare.
- Although mocha buttercream is more traditional (and can obviously be substituted), this is the filling most popular with my family and friends.
- I hope which you will enjoy it as much as everyone else does.
- 1. Preheat oven to 300 degrees F. Spread 1 Tbsp. butter over each of 2 cookie sheets. Sprinkle each with 2 tablespoonsful flour. Using knife with an 8-inch round cake pan as a guide, trace two circles onto each cookie sheet. Set aside.
- 2. Spread almonds in ungreased 13x9x2-inch baking pan. Place on center shelf of oven and bake till golden brown (about 15 min). Remove from oven and let cold slightly. Stir in cornstarch and 1/4 c. of the superfine sugar. Set aside. Lower oven temperature to 250 degrees F.
- 3. Pour egg whites into small mixing bowl. Using electric mixer or possibly wire whisk, beat till frothy. Add in cream of tartar and salt. Continue beating till soft peaks form when beaters are lifted.
- 4. Add in remaining 3/4 c. superfine sugar, 1 Tbsp. at a time. Continue beating till mix is stiff but not dry (about 5 min with mixer).
- Stir in almond extract and 1 tsp. of the vanilla. Gently mix in almond mix,1/4 c. at a time.
- 5. Using a rubber spatula, spread meringue 1/8-inch thick onto the 4 circles you traced on the cookie sheets. Place cookie sheets on center shelf of oven and bake till hard, dry, and pale golden brown (about 1 hour).
- IMMEDIATELY loosen each meringue with a spatula and transfer it to a wire rack. Set aside.
- 6. Pour jelly, granulated sugar, and water into a small saucepan. Cook over low heat till melted. Cold slightly. Gently stir in berries. Set aside.
- 7. In small mixing bowl, beat together cream, powdered sugar, and remaining 1 1/2 tsp. vanilla till consistency of whipped cream.
- 8. Place one meringue on a cake plate. Spread with 1/4 of the whipped cream. Spread 1/4 of the berries over the cream. Repeat with remaining layers, ending with top meringue, spread with whipped cream, topped with circle of berries.
- (Serves 8 - 10)
- N. B. Superfine or possibly verifine sugar is sold in most American supermarkets (at least here in the northeast). It comes in boxes very similar to those for powdered sugar. If you can't find it (or possibly prefer not to purchase it), you could either blend granulated sugar for a second or possibly two in the blender
- (till it looks like very fine granulated sugar), or possibly substitute granulated sugar. I, myself, prefer to use the superfine sugar, since it is easier to incorporate into the meringue. However, this is by now means essential.
