Strawberry Walnut Cream Cake 1956 Food

STRAWBERRY CAKE WITH CREAM CHEESE FROSTING

Steps:

• For the puree: Pulse the strawberries in a food processor, scraping as needed, until a smooth puree forms. Add the strawberry puree to a small saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer until the puree reduces by half (to about 1 cup). Transfer the puree to a bowl and set aside to cool.
• For the cake: Position a rack in the center of the oven and preheat to 350 degrees F. Lightly coat two 9-inch round cake pans with nonstick baking spray. Line the bottoms with parchment rounds; lightly coat parchment with nonstick spray.
• Whisk together the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Beat the butter, granulated sugar, oil and vanilla in another bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the whole eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl, until the batter is completely combined, smooth and creamy. With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Fold in 1/2 cup of the cooled strawberry puree. Reserve the rest of the puree for the frosting.
• Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
• For the frosting: Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy. Gradually beat in the butter, beating until smooth. Sift the confectioners' sugar into the bowl and beat until smooth. Add the vanilla and beat until light and fluffy. Remove 3 cups of the frosting to a medium bowl and set aside. Fold the reserved strawberry puree into the remaining frosting. Refrigerate both until slightly chilled and firm, about 20 minutes.
• To assemble the cake: Place one cake domed-side down on a platter. Spread 1 1/2 cups of the strawberry frosting evenly over the top. Place the remaining cake domed-side up on top. Spread the top and sides of the cake with 1 1/2 cups of the white frosting. Smooth out completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
• Spread the remaining white frosting on the top of the cake and the upper half of the sides. There should be a band all around the bottom of the cake with the crumb coat exposed. Fill in the exposed area with 1 cup of the strawberry frosting. Use a large offset spatula to smooth the top and sides of the cake. The strawberry and white frostings should blend together during smoothing to create an ombre effect. Transfer the remaining strawberry frosting to a piping bag or resealable plastic bag fitted with a medium star tip. Pipe 8 rosettes evenly spaced along the top border of the cake.

STRAWBERRIES AND CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
• In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans.
• Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.
• To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.
• To make the frosting: Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.
• Spread remaining whipped cream on cake top. Top with quartered strawberries.

STRAWBERRY CREAM CAKE

Steps:

• Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
• Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
• Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside. Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool.
• Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue to beat, and gradually add gelatin mixture; beat until soft peaks form.
• Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.

STRAWBERRY WALNUT TORTE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., Place walnuts and 1/4 cup sugar in a food processor; pulse until nuts are ground. In a small bowl, beat cream until stiff peaks form. Set aside walnut mixture and cream., In a large bowl, beat eggs and remaining sugar until thick and lemon-colored; beat in vanilla. In another bowl, mix flour, baking powder, salt and walnut mixture; fold into egg mixture alternately with whipped cream., Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a small bowl, beat cream until stiff peaks form. In a large bowl, beat cream cheese, sugar, vanilla and salt until blended. Fold in whipped cream., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Top with a second cake layer. Reserve 2 tablespoons preserves for strawberries; spread half the remaining preserves over top of cake to within 1/2 inch of edge. Repeat layers., Frost sides of cake with remaining frosting. For a basket weave design, run a small offset spatula around cake to form ridges, stopping and starting at short intervals. Arrange strawberries over top. In a microwave, melt reserved preserves; brush over strawberries. Refrigerate until serving.

STRAWBERRY CREAM CAKE

Steps:

• FOR THE CAKE:.
• Adjust oven rack to lower-middle position and heat oven to 325 degrees.
• Grease and flour round 9 by 2-inch cake pan (pan must be at least 2" high!) or 9-inch springform pan and line with parchment paper.
• Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl.
• Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.
• In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes.
• With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds.
• Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain.
• Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes.
• Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment.
• Invert cake again; cool completely, about 2 hours.
• FOR THE STRAWBERRY FILLING:
• Halve 24 of best-looking berries and reserve.
• Quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally.
• Strain juices from berries and reserve (you should have about 1/2 cup).
• In workbowl of food processor fitted with metal blade, give macerated berries five 1-second pulses (you should have about 1 1/2 cups).
• In small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes.
• Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine.
• Set aside until cake is cooled.
• FOR THE WHIPPED CREAM:.
• When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment.
• Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed.
• Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).
• TO ASSEMBLE THE CAKE:
• Using large serrated knife, slice cake into three even layers.
• Place bottom layer on cardboard round or cake plate and arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer.
• Pour 1/2 of pureed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake.
• Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge.
• Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge).
• Repeat with 20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top.
• Spread remaining whipped cream over top; decorate with remaining cut strawberries.
• Serve, or chill for up to 4 hours.

STRAWBERRY WALNUT CREAM CAKE 1956

Steps:

• Make 8 inch spring form cake;.
• Grease with butter an 8 inch spring form pan.
• Sprinkle first with granulated sugar.
• Then dust with flour, removing by tapping excess out.
• Set oven to 350 degrees.
• Beat the eggs and sugar, and coffee granules over a saucepot of hot water on medium heat.
• Beating with a rotary beater until mixture is thickend and leaves a ribbon like effect with beaters are lifted.
• Take from the heat and beat until cool.
• If you are using an electric beater, than the cooking process is not really necessary.
• Sift the measured flour and fold into the cooled egg mixture, alternating with the walnuts in three batches.
• Pour into the prepared sugared floured pan.
• Bake 350 degrees for 30 minutes or until tester comes away clean.
• Turn onto a wire rack and cool.
• Slice the berries reserving a few for decorations.
• Whip the heavy cream until it holds its shape.
• Can sweeten if desired with a tablespoon corn syrup.
• As you will notice the berries and cream is not sweetened.
• When the cake is cooled and about ready to serve, split cake into three layers.
• Remove 1/3 of the whipped cream for the top plain layer.
• Combine the remaining whipped cream with the berries.
• Place first layer onto serving dish and place 1/2 of filling .
• Top with second layer and another of filling.
• Top with final layer and and last of the whipped cream, garnish with a few whole berries.

CLASSIC STRAWBERRY SHORTCAKE

Steps:

• Preheat the oven to 350 degrees F. Butter an 8-inch-round cake pan, then line the bottom with parchment paper; butter the parchment and dust with flour, tapping out the excess.
• Make the cake: Whisk the flour, granulated sugar, baking powder and salt in a medium bowl until combined. Whisk the melted butter, vanilla bean paste, eggs, milk and lemon zest in a medium bowl until just smooth. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until incorporated. Pour the batter into the prepared pan and bake until a toothpick inserted into the middle comes out clean, 35 to 40 minutes. Transfer to a rack and let cool 10 minutes in the pan, then turn out of the pan onto the rack and let cool completely.
• Meanwhile, make the toppings and filling: Halve 16 strawberries. Whisk 1 tablespoon water and the strawberry jelly in a medium bowl until smooth. Add the halved strawberries and toss to coat; set aside. Thinly slice the remaining strawberries, then toss with 2 tablespoons confectioners' sugar and the lemon juice in another medium bowl; set aside. Beat the heavy cream, the remaining 1 tablespoon confectioners' sugar and the vanilla extract in a bowl with a mixer on medium-high speed until soft peaks form. Refrigerate the whipped cream until ready to assemble. Carefully cut the cake in half horizontally with a serrated knife. Place the bottom half cut-side up on a platter. Drizzle the juices from the sliced berries over the cut sides of both cake halves. Fold a few tablespoons of the whipped cream into the sliced berries; spoon over the bottom cake layer. Cover with the other cake layer, then top with the remaining whipped cream. Top with the halved strawberries and their juices. Photograph by Anna Williams

FROSTY STRAWBERRY DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir together the flour, brown sugar, walnuts, and melted butter in a bowl. Spread out on a baking sheet, and bake in preheated oven for 20 minutes until crispy, then remove from oven and allow to cool completely.
• Beat the egg whites to soft peaks; continue beating to stiff peaks while slowly adding sugar. Toss the strawberries in lemon juice, and stir into the egg whites until the mixture turns slightly pink. Fold in the whipped cream until incorporated.
• Crumble up the walnut mixture, and sprinkle 2/3 of it evenly on the bottom of a 9x13 inch dish. Spoon the strawberry mixture over the crumbs, then sprinkle the remaining crumbs over top. Place in freezer and freeze for two hours until hard. Remove from the freezer several minutes before serving to make it easier to slice.

STRAWBERRY CAKE

Steps:

• Butter and line the bases of three 18cm cake tins. Heat the oven to 180C/160C fan/gas 4. Blend the butter and sugar in a food processor until smooth and creamy. Add the eggs, flour and yogurt and blend again. Add 200g strawberries (save the best ones to decorate) and the vanilla. Blend once more, until the mixture is well combined.
• Divide the cake batter evenly between the three cake tins. Spread and smooth the tops with a spatula, then bake for 25-30 mins, until the cakes have risen and a skewer inserted into the centre comes out clean. Return to the oven for another 5 mins if any wet mixture clings to the skewer. Leave in the tins for 5 mins, then turn onto a wire rack and leave to cool completely. The cakes can be made up to two days before icing, or frozen for two months.
• For the icing, blend the butter and half the sugar until smooth and creamy, add the soft cheese and the remaining sugar and blend again. Be careful not to over mix as the icing will become runny. (If you do overmix, don't worry - keep mixing with an electric whisk and it'll thicken back up).
• Layer the cakes with the jam and half the icing. Invert the final cake on top, so the base of the cake it now the top, giving you a flat surface. Pile the rest of the icing on top of the cake, using a palette knife to spread the icing over the top and down the sides. Save a little icing to pipe rosettes around the edge of the cake, if you like. Top with the remaining strawberries. Can be made up to a day ahead of serving, keep somewhere cool or in the fridge. Will keep for three days.

STRAWBERRY MASCARPONE CAKE

Steps:

• In a large bowl, combine the first 5 ingredients. Refrigerate, covered, at least 30 minutes., Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 350°. Grease bottoms of two 8-in. round baking pans; line with parchment. Sift flour, baking powder and salt together twice; place in another large bowl., In a small bowl, whisk egg yolks, 1-1/4 cups sugar, oil, water, orange zest and almond extract until blended. Add to flour mixture; beat until well blended., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Gently transfer to prepared pans. Bake on lowest oven rack until top springs back when lightly touched, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., Meanwhile, for whipped cream, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Refrigerate, covered, at least 1 hour. For filling, in a small bowl, beat mascarpone cheese and cream until stiff peaks form. Refrigerate until assembling., Drain strawberries, reserving juice mixture. Using a serrated knife, trim tops of cakes if domed. Place 1 cake layer on a serving plate. Brush with half of reserved juice mixture; spread with 3/4 cup filling. Arrange half the strawberries over top, creating an even layer; spread with remaining filling. Brush remaining cake layer with remaining juice mixture; place layer over filling, brushed side down. , Gently stir whipped cream; spread over top and sides of cake. Just before serving, arrange remaining strawberries over cake.