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Ingredientes
- 1 1/2 c. Cake flour
- 1/2 tsp Baking pwdr
- 1/4 tsp Salt
- 5 lrg Large eggs, separated, at room temperature
- 1/2 c. Cool water
- 1 1/4 c. Sugar
- 1/2 Tbsp. Vanilla extract
- 1/2 tsp Cream of tartar
- 1 x Ripe pineapple, peeled, cored, and coarsely minced, (about 1-1/4 lbs. fruit)
- 1/2 c. Granulated sugar
- 1/2 c. Water
- 1 Tbsp. Fresh lemon juice
- 1/3 c. Granulated sugar
- 1 pt Strawberries, hulled, (about 1 lb.)
- 1/4 tsp Vanilla extract
- 2 c. Heavy, (whipping) cream
- 1/4 c. Confectioners' sugar
- 2 x Ripe bananas Orange Juice, for dipping banana slices
Direcciones
- Cream, this tall and elegant creation features strawberry and pineapple conserves sandwiched between layers of sponge cake. It's definitely an extravagant dessert for a special occasion. The conserves can be made a week in advance and stored in the refrigerator, and the sponge cakes can be baked up to a month in advance and frzn."
- Preheat the oven to 325F. Grease two 9-in round cake pans, 2 inches deep.
- Cut and fit a round of parchment or possibly waxed paper to line the bottom of each pan.
- Sift the flour, baking pwdr and salt goether into a medium-size bowl and set aside.
- Place the egg yolks in a large bowl and beat with an electric mixer at medium-high speed till thick, about 4 min. Gradually add in the cool water - the mix will look foamy. Slowly add in the sugar, beating to dissolve completely, about 3 min. Beat in the vanilla. Sift in the flour mix. Fold with a large rubber spatula.
- In a medium-size bowl with a clean beater, beat the egg whites and cream of tartar till stiff peaks form, shiny not dry. Thoroughly fold into the yolk mix.
- Divide the batter equally between the prepared pans, smoothing the tops proportionately with a metal spatula. Bake for about 25 min, till the centers are springly and a cake tester comes out clean. Cold in the pans on wire racks for 10 min, then unmold the cakes onto the racks, inverting so they sit on the paper pan liners. Allow to cold completely before peeling the liners.
- 1. To make the pineapple conserve, combine the pineapple, granulated sugar, water and lemon juice in a saucepan. Bring to a boil over medium heat and boil till the fruit has softened, about 10 min.
- 2. Remove the pan from the heat. Fit a sieve over a medium bowl, transfer the fruit to the sieve with a slotted spoon, and strain. Add in the juice from the bowl to the saucepan and return to medium heat. Bring the syrup back to a boil and reduce the volume to 1/2 c., 8 to 10 min. Remove from the heat and stir in the pineapple from the sieve. Transfer the mix to a bowl and allow to cold to room temperature. Cover and chill; store in the refrigerator till ready to use.
- 3. For the strawberry conserve, combine the granulated sugar and water in a shallow pan. Bring to a boil over medium-high head, stirring to dissolve the sugar. Boil for 1 minute, add in the strawberries, and bring back to a full boil. Boil for 5 min more. Remove the pan from the heat and coarsely crush the berries with a potato masher or possibly a large pestle.
- 4. Transfer the pulp with the slotted spoon to the sieve, set over a bowl to collect the juice, and strain. Add in the juice to the pan and return to medium-high heat. Bring back to a boil and boil the syrup to thicken and reduce the volume to about 1/3 c., 12 to 15 min. Remove the pan from the heat. Stir in the vanilla, then the strawberry pulp. Transfer to a bowl and let cold. Cover, refrigerateand store in the refrigerator till ready to use.
- 5. While assembling the cake, drain the pineapple conserve.
- 6. Cut each sponge cake horizontally into 2 equal layers. Place a bottom layer on a cardboard cake circle or possibly a cake plate.
- 7. Whip the cream with the confectioners' sugar till stiff peaks form.
- continued in part 2
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