Post by Loupy on Jun 24, 2015 23:28:15 GMT -7
FINNISH STRAWBERRY WHIPPED CREAM CAKE
From: Alanna Kellogg @ www.kitchenparade.com/
Adapted from a recipe brought home from Finland way back in 1976-1977!
A real celebration cake, layers of moistened sponge cake with strawberries and cream between and spilling out the sides in joyful berry abandon.
Hands-on time: 20 minutes for cake, 30 minutes for frosting
Time to table: about 4 hours, can make ahead
Serves 10
Ingredients:
CAKE
6 large eggs, room temperature
1 1/3 cups (265g) sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
1-1/3 cups (165g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon table salt
WHIPPED CREAM
2 cups heavy cream
1/2 cup sour cream
1 teaspoon vanilla
1/2 teaspoon almond extract
4 tablespoons sugar
TO ASSEMBLE
3 – 6 tablespoons fruit juice or milk
2 pounds (900g) strawberries
Instructions:
CAKE
Heat oven to 350F/175C.
Line bottoms of two nine- or ten-inch cake pans with parchment.
Spray sides and bottom with baking spray.
In a large bowl, use an electric mixer to blend the eggs until just fluffy.
A tablespoon at a time, add the sugar, letting the mixer run the entire time.
Add the vanilla and almond extract, then increase the mixer speed to high and mix until eggs have doubled or tripled in volume, about 10 minutes.
Reduce mixer speed to low.
Stir together the flour, baking powder and salt in a small bowl, then pour into mixing bowl, mix just until flour disappears.
Divide cake batter between pans.
Bake for 20 – 25 minutes until cakes pull away from edges and the center springs from the touch.
Let cool.
Can be made a day before, just wrap and refrigerate.
WHIPPED CREAM
Whip cream, sour cream, vanilla and almond extract until just beginning to thicken.
Slowly add sugar, then finish whipping until thick.
TO ASSEMBLE
With a serrated knife, cut each cake into two layers.
Place one layer cut-side up on a cake platter.
Drizzle a tablespoon or two of juice or milk.
Chop 1 – 2 cups strawberries, stir in 1 – 2 cups whipped cream.
Spread on the first layer, letting cream spill loosely over the sides. (Oh yeah.)
Repeat with second and third layers.
Place last layer on top, this time cut-side down.
Mound whipped cream on top, then top with whole berries.
Refrigerate until ready to serve.
To serve, cut the cake in half to form a half moon, then cut four rectangular pieces from the middle of the half moon, leaving two odd-shaped pieces on the outer edges.
NUTRITION INFORMATION
Per Slice:
405 Calories
5g Total Fat
2g Sat Fat
131mg Cholesterol
218mg Sodium
58g Carb
2g Fiber
42g Sugar
6g Protein
WEIGHT WATCHERS POINTS
Old Points 8
WW Points Plus 8
From: Alanna Kellogg @ www.kitchenparade.com/
Adapted from a recipe brought home from Finland way back in 1976-1977!
A real celebration cake, layers of moistened sponge cake with strawberries and cream between and spilling out the sides in joyful berry abandon.
Hands-on time: 20 minutes for cake, 30 minutes for frosting
Time to table: about 4 hours, can make ahead
Serves 10
Ingredients:
CAKE
6 large eggs, room temperature
1 1/3 cups (265g) sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
1-1/3 cups (165g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon table salt
WHIPPED CREAM
2 cups heavy cream
1/2 cup sour cream
1 teaspoon vanilla
1/2 teaspoon almond extract
4 tablespoons sugar
TO ASSEMBLE
3 – 6 tablespoons fruit juice or milk
2 pounds (900g) strawberries
Instructions:
CAKE
Heat oven to 350F/175C.
Line bottoms of two nine- or ten-inch cake pans with parchment.
Spray sides and bottom with baking spray.
In a large bowl, use an electric mixer to blend the eggs until just fluffy.
A tablespoon at a time, add the sugar, letting the mixer run the entire time.
Add the vanilla and almond extract, then increase the mixer speed to high and mix until eggs have doubled or tripled in volume, about 10 minutes.
Reduce mixer speed to low.
Stir together the flour, baking powder and salt in a small bowl, then pour into mixing bowl, mix just until flour disappears.
Divide cake batter between pans.
Bake for 20 – 25 minutes until cakes pull away from edges and the center springs from the touch.
Let cool.
Can be made a day before, just wrap and refrigerate.
WHIPPED CREAM
Whip cream, sour cream, vanilla and almond extract until just beginning to thicken.
Slowly add sugar, then finish whipping until thick.
TO ASSEMBLE
With a serrated knife, cut each cake into two layers.
Place one layer cut-side up on a cake platter.
Drizzle a tablespoon or two of juice or milk.
Chop 1 – 2 cups strawberries, stir in 1 – 2 cups whipped cream.
Spread on the first layer, letting cream spill loosely over the sides. (Oh yeah.)
Repeat with second and third layers.
Place last layer on top, this time cut-side down.
Mound whipped cream on top, then top with whole berries.
Refrigerate until ready to serve.
To serve, cut the cake in half to form a half moon, then cut four rectangular pieces from the middle of the half moon, leaving two odd-shaped pieces on the outer edges.
NUTRITION INFORMATION
Per Slice:
405 Calories
5g Total Fat
2g Sat Fat
131mg Cholesterol
218mg Sodium
58g Carb
2g Fiber
42g Sugar
6g Protein
WEIGHT WATCHERS POINTS
Old Points 8
WW Points Plus 8
