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Ingredientes
- 4 lrg Large eggs, at room temperature
- 2/3 c. Sugar
- 1 tsp Vanilla extract
- 2/3 c. All-purpose flour
- 1/3 c. Plus 3 Tbsp. sugar
- 1/4 c. Fresh lemon juice
- 2 c. Heavy (whipping) cream
- 1/2 c. Strawberry jam
- 3 c. Sliced strawberries Shortbread Hearts (in Cookies folder) and strawberries
Direcciones
- Prep: 20 minutes Bake: 20 minutes Total Cost: $4.65
- 1. Heat oven to 350 F. Grease two 8-inch round layer-cake pans. Line bottoms with waxed paper; grease paper.
- 2. Cake: Beat Large eggs and 2/3 c. sugar in a large bowl with electric mixer 8 to 10 min till very thick and tripled in volume. (This is important to assure high layers.) Beat in vanilla. Put flour in a medium-size strainer and sift over batter. Gently stir (fold) with a rubber spatula just till thoroughly blended. Pour into prepared pans.
- 3. Bake 18 to 20 min till golden brown around the edges and a pick inserted in centers comes out clean.
- 4. Cold cakes on wire rack 10 min. Loosen edges from pans, invert on rack and let cold completely. When cold, carefully slice each layer in half, using a long serrated knife.
- 5. Heat 1/3 c. sugar and the lemon juice till boiling. Stir till sugar dissolves. Brush warm syrup over cut surfaces of cake layers till all syrup is absorbed. Cold completely.
- 6. Beat cream and remaining 3 Tbsp. sugar with electric mixer till stiff peaks form when beaters are lifted (you'll have 4 c.). Spoon off 1 c. and reserve. Stir strawberry jam, then stir jam into remaining whipped cream.
- 7. To assemble: Place 1 cake layer cut side up on a serving plate. Top with 1 c. sliced strawberries, then 1 c. whipped-cream mix. Repeat with remaining layers, putting last layer cut side down. Spread with reserved whipped cream. Decorate with Shortbread Hearts and berries.
- * Serves 10.
- 3 2/3 fat
