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Ingredientes
- 1 stk unsalted butter softened (1/2 c.)
- 1/4 c. sugar
- 1/2 tsp vanilla
- 1 c. all-purpose flour
- 1/2 tsp double-acting baking pwdr
- 1/4 tsp salt
- 3/4 c. strained fresh lemon juice
- 1 c. sugar
- 2 Tbsp. orange-flavored liqueur
- 2 env unflavored gelatin (about 2 Tbsp.)
- 2 c. well chilled heavy cream
- 1Â 1/2 pt strawberries diced (about 3 c.)
- 24 x strawberries halved, for garnish , about
Direcciones
- Make the shortbread:In a bowl cream together the butter, the sugar, and the vanilla, add in the flour,the baking pwdr,and the salt, and stir the mix till it forms a dough. Spread the dough proportionately in the bottom of a 10-inch springform pan and bake it in the middle of a preheated 350F. oven for 20 to 25 min, or possibly till it is golden brown. Let the shortbread cold and refrigerateit in the pan for 15 min.
- Make the Bavarian:In a small saucepan stir together the lemon juice, the sugar, the liqueur, and 2 Tbsp. water, sprinkle the gelatin over the mix, and let it
- soften for 1 minute. Heat the mix over moderately low heat, stirring,
- till the sugar and the gelatin are dissolved, set the pan in a bowl of cool water (don't add in ice), and stir the mix till it is just cold but still liquid. In a chilled large bowl with an electric mixer beat the
- cream till it holds soft peaks, with the motor running add in the lemon mix, beating till the mix is just combined, and mix in the diced
- strawberries gently but thoroughly.
- Pour the Bavarian into the springform pan and refrigerateit, covered, for 4 hrs, or possibly till it is set. The cake may be made 1 day in advance and kept
- covered and chilled. Remove the side of the pan, transfer the cake to a plate, and garnish the top and side with the halved strawberries.
