Strawberry Marsala Cake Food

STRAWBERRY-MARSALA CAKE

Steps:

• Brown the butter: Melt the 9 tablespoons butter in a small saucepan over medium heat, swirling it occasionally. As it melts, the butter will sizzle and foam. Continue cooking until the foam dissolves and the solids turn golden brown, about 5 minutes. (If the butter is spattering too much, reduce the heat a bit, and watch carefully to make sure it doesn't burn.) Remove it from the heat and allow it to cool.
• Heat the oven to 400 degrees. Grease a 9-inch square cake pan with butter, line it with parchment, then grease the parchment.
• Hull the strawberries and slice them lengthwise, 1/4-inch thick. Toss them in a bowl with 2 tablespoons superfine sugar and set aside while you prepare the batter. (If strawberries aren't in season and yours are underripe or less sweet than they should be, you may want to add 1 to 2 additional teaspoons superfine sugar.)
• In a large bowl, whisk the egg yolks and 5 tablespoons superfine sugar together until pale. Whisk in the browned butter (scraping to include the solids, if you like), then whisk in the Marsala until incorporated. In a medium bowl, combine the flour, baking powder and salt. Sift over the batter and gently whisk to combine, smoothing out the lumps as best as you can.
• Using a stand mixer fitted with the wire whip on medium speed, or an electric beater, or simply a whisk and a bowl, beat the egg whites until they form soft peaks. Slowly add the remaining 5 tablespoons superfine sugar while beating to form a shiny meringue with stiff peaks, 5 to 7 minutes. Gently fold 1/3 of the meringue mixture into the batter, followed by the rest, then fold in the strawberries, using a slotted spoon to add the berries to the batter, leaving any strawberry juices behind.
• Pour the batter into the prepared pan and bake until the top is golden and the cake is springy to the touch, 30 to 33 minutes.
• Dust with confectioners' sugar and serve right away with some freshly whipped cream or vanilla ice cream.

STRAWBERRIES WITH MARSALA AND LEMON SAUCE

Steps:

• For the sauce: In a small saucepan, combine the wine, sugar, lemon zest, and lemon juice over medium-high heat. Bring the mixture to a simmer, stirring constantly until the sugar has dissolved. Cook until the liquid has reduced by half, 25 minutes. Remove the pan from the heat and stir in the nutmeg. Allow the sauce to cool for 30 minutes. Refrigerate for at least 1 hour before serving (can be made 3 days in advance).
• To serve: Scoop the gelato into 4 dessert bowls and arrange the strawberries on top. Drizzle with the sauce and top with the crushed cookies.

STRAWBERRY CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
• Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
• Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
• Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges.

MARSALA AND MASCARPONE MOUSSE WITH POUND CAKE AND BERRIES

Steps:

• Whisk sugar, 1/3 cup Marsala, and egg yolks to blend in large metal bowl. Set over pan of barely simmering water (do not allow bowl to touch water); whisk constantly until mixture thickens and thermometer registers 160°F, about 6 minutes. Place bowl over large bowl filled with ice; continue whisking until zabaglione cools, about 3 minutes.
• Whisk mascarpone to loosen in another large bowl; in 3 additions, foldin zabaglione. Whip cream, vanilla, and cinnamon in small bowl until soft peaks form; fold into zabaglione.
• Sprinkle pound cake strips with remaining 3 tablespoons Marsala. Arrange 4 strips in each of 6 goblets. Sprinkle a few raspberries over; top with 1/2 cup mousse. Sprinkle remaining raspberries over. Cover; chill 1 hour or overnight.

STRAWBERRIES MARSALA

Steps:

• Toss together strawberries, sugar, and Marsala until sugar is dissolved.
• Let macerate at room temperature, tossing occasionally, 30 minutes before serving- save it for a week and it tastes awesome!

SWEET MASCARPONE AND BERRIES WITH MARSALA

Steps:

• Mix cheese, confectioners' sugar and citrus zest until smooth and combined. Mix berries with sugar and Marsala and let stand for at least 10 minutes. Spoon berries into dessert dishes, then top with mascarpone and more berries.

RASPBERRY CAKE WITH MARSALA & CRèME FRAîCHE

Steps:

• Position rack in center of oven and preheat to 400°F
• Butter 10-inch-diameter springform pan.
• In medium bowl whisk first 5 ingredients to blend.
• In small bowl, combine Marsala and orange juice.
• In large bowl, beat 12 tablespoons butter and 1 cup sugar until well blended. Beat in eggs, vanilla, and lemon peel. Beat in Marsala mixture in 2 additions alternately with flour mixture in 3 additions.
• Transfer batter to prepared pan. Sprinkle with 1 1/2 cups raspberries (sometimes I sprinkle with 2 cups of raspberries).
• Bake cake until top is gently set, about 20 minutes.
• Reduce oven temperature to 375°F Dot top of cake with 2 tablespoons butter and sprinkle with 2 tablespoons sugar.
• Continue baking until tester inserted into center of cake comes out clean, about 15 minutes.
• Cool in pan on rack. Release pan sides; transfer cake to platter. Cool to room temperature.
• Mix crème fraîche and 2 tablespoons sugar in small bowl. (Cake and crème fraîche mixture can be made 8 hours ahead. Let cake stand at room temperature. Cover and chill crème fraîche mixture.)
• Cut cake into wedges. Top each with dollop of crème fraîche and fresh raspberries and serve.

STRAWBERRY CAKE FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
• In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
• Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.