BBS:      TELESC.NET.BR
Assunto:  3/21 California Strawberry 2
De:       Ben Collver
Data:     Sat, 21 Mar 2026 14:21:06 -0700
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*  Exported from  MasterCook  *

            Ann Kathleen McKay's Strawberry Cake A La Dacquoise

Recipe By     : Great Chefs of San Francisco, 1984
Serving Size  : 16   Preparation Time :0:00
Categories    : Cakes                            Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Genoise (9")
   2       c            Buttercream
     1/4   c            Eau de Vie Framboise
                        - (raspberry brandy)
   1       c            Creme fraiche
     1/2   c            Heavy cream
   1       pt           Strawberries
                        Strawberry leaves and flowers
  12                    Fraise des bois with stems
                        - (wild strawberries)
                        - (optional)
  
  Preparation time: 1-1/2 hours

  Cut one of the two 9" genoise in two. These "half-layers" will be
  the top two layers of the cake. The whole genoise will be the
  bottom. Sprinkle each of the three genoise layers lightly with 2 tb
  Framboise.
  
  Flavor 2 cups of buttercream with 1 tb Framboise.
  
  Whip the creme fraiche and heavy cream together to form stiff
  peaks. Add 1/4 cup creme anglaise and 1 tb Framboise and continue
  whipping until stiff peaks form again.
  
  If the strawberries are small, slice them in half lengthwise. If
  they are larger, slice them crosswise into 1/2" slices.
  
  Spread the full thick layer of genoise, which will be the bottom
  of the cake, with 1/3rd of the buttercream. Arrange sliced berries
  around the perimeter of the cake, with the cut side out. Continue
  to cover the bottom of the cake with half of the berries and spread
  with half of the whipped cream-creme anglaise mixture.
  
  Repeat the same process for the 2nd layer of genoise then place the
  final layer on top and spread with a thin layer of buttercream.
  Smooth nicely.
  
  With a small star tip on a pastry pipe, make an attractive border
  around the top of the cake with the remaining buttercream. You can
  add food coloring to the buttercream at this point if desired.
  
  Arrange the fraise des bois (wild strawberries with their stems)
  along the perimeter of the cake then garnish with strawberry leaves
  and flowers.
  
  Refrigerate for 2 to 4 hours before serving.
  
  Chef: Bruce LeFavour
  Pastry Chef: Ann Kathleen McKay
  Rose et Le Favour, St. Helena, Napa Valley, CA
 

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