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Monday, July 9, 2018

Super Yummy Strawberry Cake Dessert #Recipe


Fresh strawberry season is always one of my favorites. I truthly just love strawberries, fresh ones, frozen ones, and even dried ones. Yummy!!!! The recipe I chose to share comes from the blog Tartelette and appeared on their blog a few years back. So now, onto the recipe

Pinch Cake Lemon Mousse Strawberry Trifle

Makes 6 to 8

Catalan Salt Pinch Cake, adapted from Rose's Heavenly Cakes:

1 cup + 2 tablespoons (112gr) unblanched sliced almonds
3/4 cup plus 2.5 tablespoons (180gr) sugar, divided
6 large eggs
2 large egg whites
1 teaspoon finely grated lemon zest
1/2 cup plus 1 tablespoons white rice flour

Preheat the oven to 325F/160C.
Line a quarter sheet pan with a sheet of parchment paper and slightly spray with cooking spray. Reserve.

Toast the almonds on a separate baking sheet until pale golden, about 7 minutes.
Cool completely and pulse the almonds with 2.5 tablespoons sugar until finely ground. Stop before the nuts start to form a paste.
Place the eggs into a 2-cup measure with a spout and whisk them just to break them up.
In a stand mixer fitter with the whisk attachment, beat the egg whites on medium low speed until foamy. Increase the speed and whisk until soft peaks. Gradually beat in the remaining cup of sugar. Continue beating until the meringue is thick and glossy. With the beater off, stir in the almond mixture until evenly incorporated.

Reattach the whisk and with the mixer on medium speed, add the beaten eggs to the meringue, 2 tablespoons at a time, beating for 2 minutes after each addition. It should take a total of 20-25 minutes but be sure to beat for a minimum of 20 minutes. Add the lemon zest.
Sprinkle the flour over the batter and fold until completely incorporated. Pour the batter onto the prepared baking sheet and bake for 15-20 minutes until a knife inserted near the center comes out clean.

For the lemon mousse:
grated zest of 1 lemon
1/2 cup (125 ml) lemon juice
1/4 cup (50gr) sugar
2 eggs
1 cup (250 ml)heavy cream

4 cups fresh strawberries

Combine the zest, sugar, juice in a saucepan, and bring to a simmer. In a small bowl, beat the eggs until light. Beat some of the lemon mixture into the eggs to temper. Scrape the mixture back into the saucepan and cook stirring constantly until it thickens up, about 5 minutes. Strain and let it cool to room temperature, covered with plastic wrap until ready to use.
In a stand mixer, whip the cream to medium stiff peaks. Incorporate the cooled lemon curd in three additions. Place in a piping bag.

To assemble:
Cut out rounds in the baked caked that will fit inside the glasses that you wish to use. I got enough rounds for 2 layers for six 3-inch wide glasses.
Place one round of cake at the bottom of the glass, position strawberry halves inside facing out on top, pipe some lemon curd in the middle and repeat the layers. Top with some extra whipped cream if desired.

shared at
pink saturday 

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