Recipe By : Little Mom
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Fruit
Amount Measure Ingredient -- Preparation Method
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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
Preheat oven to 350°F. Grease and flour 11x5" loaf pan; set aside. On
sheet of waxed paper combine flour, sugar, baking powder, 1/2 ts
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 to 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. Put on top. Cover cake with icing;
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.
