Adding the grated zest of 1 orange rather than 1 lemon to
the sponge cake batter will lend this cake a more pronounced orange scent.
For the strawberry cream:
- 3 pints strawberries, hulled and quartered,
or 1 pound frozen strawberries, thawed
- 1 cup sugar
- 2 tablespoons orange liqueur
- 3 cups whipping cream
For the garnish:
- 31/2 cups whipping cream
- 1/4 cup sugar
- 3 strawberries, cut into fans
- 5 mint sprigs
Make the sponge cakes, cool on a rack, and cut each into 3
horizontal layers with a serrated knife. You will need 5 layers out of 6 for
Meanwhile, make the strawberry cream: Purée the strawberries,
sugar, and liqueur in a blender until smooth.
Beat the cream until soft peaks form in an electric mixer.
Fold the strawberry purée into the whipped cream; refrigerate until needed.
Make the garnish: Beat the cream until soft peaks form; add
the sugar by the spoonful, and beat until firm. Refrigerate until needed.
Layer the cake: Place the bottom layer of one cake on a serving
platter. Brush with 2 tablespoons of the orange liqueur using a pastry brush.
Top with one-quarter of the strawberry cream, spreading it almost to the edges.
Add another bottom cake layer. Brush with 2 tablespoons of the orange liqueur.
Spoon on one-third of the remaining strawberry cream, spreading it almost to
the edges. Add a middle cake layer, brush with 2 tablespoons of the orange liqueur,
and spoon on half of the remaining strawberry cream, spreading it almost to
the edges. Add another middle cake layer, brush with the remaining 2 tablespoons
of orange liqueur, and spoon on the remaining strawberry cream, spreading it
almost to the edges. Finish with a top cake layer, turning it upside down first.
Garnish the cake: Using a metal spatula, cover the top and
sides with three-quarters of the whipped cream. Spoon the remaining whipped
cream into a pastry bag fitted with a star tip and pipe rosettes of whipped
cream around the edges of the top of the cake. Arrange the strawberries in the
middle, garnish with the mint, and serve. Serves 16
Copyright © 2006, Italian Cooking and Living. All rights reserved.
Print Friendly Version / E-mail to a Friend
• Back to Recipe Listing / • Restart Recipe Browser