MY COOKBOOK

MY COOKBOOK
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9.7.13

STRAWBERRY SHORTCAKE


Strawberry shortcake is a seasonal dessert, it is best when the local strawberries finally arrive in the stores. The year around supply of California strawberries lack the intensity of flavour necessary for this simple dessert. I realize shortcake is a biscuit, but the way I like mine is with soft piskóta.  The basis was my swiss roll recipe; except I used 8 instead of 6 eggs and I added 1/2 tsp of baking powder. The rest was sweetened whipped cream and fresh, sliced strawberries. We shared the cake and the portion I kept in the fridge lasted for 3 days.
 
8 eggs separated
8 Tbsp sugar
8 Tbsp cake flour
1/2 tsp baking powder
1 Tbsp lemon zest, finely grated
500 ml whipping cream [35% fat content]
2 Tbsp icing sugar
2 tsp pure vanilla extract
2 lb fresh strawberries
 
• Preheat the oven to 350F.
• Beat the egg yolks and sugar until thick and lemon coloured.
• Whisk together the cake flour and the baking powder and sift.
• Add the zest to sifted flour mixture.
• Stir the flour mixture into the yolk mix.
• Wash the beaters and beat the egg whites until stiff peaks form.
• Gently incorporate the egg whites into the yolk mixture.
• Line two 9 inch cake pans with parchment paper.
• Divide the batter between the cake pans.
• Gently smooth out the top.
• Bake at 350F until the middle springs back.
• Let the cakes cool in the pan for 15 minutes.
• Remove the cakes and peel off the parchment paper.
• Let the cakes cool down completely before assembly.
• Wash and hull the strawberries.
• Place them on paper towel to dry.
• Meanwhile whip the whipping cream until soft peaks form.
• Add the icing sugar and continue to whip until stiff peaks form. • Whip in the vanilla extract.
• Place the whipped cream in the fridge while you finish prepping the strawberries. • Cut 8 strawberries in half and set them aside.
• Slice the rest of the strawberries and set them aside.
• Place one of the cakes on a platter.
• Spread with a thick layer of whipped cream.
• Arrange the strawberry slices on the top and cover the strawberries with more whipped cream.
• Lightly cover the entire cake with whipped cream and place in the fridge for 20 minutes.
• Spread the remaining whipped cream over the cakes and arrange the strawberry halves on the top.
• Place in the fridge for 20 minutes before serving.

 
 

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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