Side Pannel
Strawberry Basket
Ingredients List
- Cake
- 2 c All-Purpose Flour; sifted
- 1 1/2 c Sugar
- 2 ts Baking Powder
- 1 1/2 c Heavy Cream
- 3 lg Eggs
- 1 1/2 ts Vanilla
- 1/2 pt Strawberries,; halved
- Strawberry Mousse:
- 1 Env unflavored gelatin
- 1/4 c Amaretto
- 1 c Heavy cream
- 1 pt Strawberries, sliced
- 1/2 c Sugar
- Icing:
- 2 c Heavy cream
- 1/4 c Confectioner's sugar
- 2 ts Vanilla extract
Directions
Preheat oven to 350F. Grease and flour 11"x5" loaf pan; set aside. On
sheet of waxed paper combine flour, sugar, baking powder, 1/2 tsp. salt;
set aside. In large bowl at high speed beat cream until stiff; set aside.
In medium bowl, at high speed beat eggs and vanilla, until thick and lemon
colored; fold into whipped cream. With spatula fold into flour mix and pour
into pan. Bake 45-50 minutes. Cool on wire rack. Cut and remove 1" slice
from top of cake. Take knife with serrated edge and remove cake to make a
shell with 1" walls. Fill cake shell with strawberry mousse.* (Recipe
follows) Put on top. Cover cake with icing* (recipe follows) ; garnish
with strawberries. Place rest of icing in pastry bag with weave tip;
decorate sides of cake with basket pattern. With star tip use remaining
icing to decorate top edge of cake.
Strawberry Mousse: In small glass measure, sprinkle gelatin over amaretto
and set aside for 5 minutes until gelatin softens. In small bowl, at high
speed beat cream until stiff; refrigerate. In large skillet over low heat
toss strawberries with sugar until sugar dissolves (about 3 minutes) Remove
from heat, stir in gelatin mixture until blended. Cool to room
temperature; fold into whipped cream.
Icing: In large bowl at high speed, beat ingredients until mix is stiff
sheet of waxed paper combine flour, sugar, baking powder, 1/2 tsp. salt;
set aside. In large bowl at high speed beat cream until stiff; set aside.
In medium bowl, at high speed beat eggs and vanilla, until thick and lemon
colored; fold into whipped cream. With spatula fold into flour mix and pour
into pan. Bake 45-50 minutes. Cool on wire rack. Cut and remove 1" slice
from top of cake. Take knife with serrated edge and remove cake to make a
shell with 1" walls. Fill cake shell with strawberry mousse.* (Recipe
follows) Put on top. Cover cake with icing* (recipe follows) ; garnish
with strawberries. Place rest of icing in pastry bag with weave tip;
decorate sides of cake with basket pattern. With star tip use remaining
icing to decorate top edge of cake.
Strawberry Mousse: In small glass measure, sprinkle gelatin over amaretto
and set aside for 5 minutes until gelatin softens. In small bowl, at high
speed beat cream until stiff; refrigerate. In large skillet over low heat
toss strawberries with sugar until sugar dissolves (about 3 minutes) Remove
from heat, stir in gelatin mixture until blended. Cool to room
temperature; fold into whipped cream.
Icing: In large bowl at high speed, beat ingredients until mix is stiff
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