Here it is: Strawberry Vanilla Layer Cake w/ Toasted Almonds
posted by Anna/Ontario at Gail's
STRAWBERRY VANILLA LAYER CAKE WITH TOASTED ALMONDS
"A lovely cake layered with vanilla buttercream and marinated strawberries. A good do-ahead recipe, too."
CAKE: BATTER
1/4 cup (1/2 stick) unsalted butter
Peel of 1 orange, removed with vegetable peeler
1 1/4 cups sifted cake flour
1/8 teaspoon salt
4 large eggs
2/3 cup sugar
1 large egg yolk 2 teaspoons vanilla extract
STRAWBERRIES
1/4 cup powdered sugar
3 tablespoons framboise liqueur
2 1/2 cups 1/8-inch thick slices hulled strawberries (about 1 1/2 one-pint baskets)
Vanilla Buttercream (see recipe below)
1 cup sliced almonds, toasted
9 large strawberries (about) with stems, halved lengthwise
For cake:
Preheat oven to 350:F. Butter 10X15-inch jelly roll pan. Line bottom with waxed paper. Butter and flour paper.
Cook 1/4 cup butter in heavy small saucepan over medium heat, stirring until beginning to brown. Pour into small bowl and set aside.
Finely mince orange peel. Combine flour and salt in another small bowl.
Mix eggs, sugar and yolk in large metal bowl. Set bowl over sauce pan of barely simmering water and whisk until sugar dissolves and mixture is warm to touch, about 3 minutes. Remove from over water. Using electric mixer, beat until mixture whitens and triples in volume, about 5 minutes. Fold vanilla and 2 1/2 teaspoons orange peel into egg mixture. Sift half of dry ingredients over; gently fold into batter using rubber spatula. Repeat with remaining dry ingredients. Add cool butter and fold quickly but gently until incorporated; do not overmix.
Pour batter into prepared pan; smooth top. Bake until top is pale golden and cake springs back when touched in center, about 15 minutes. Cool cake completely in pan on rack.
For berries:
Mix sugar and liqueur in small bowl. Add 2 1/2 cups sliced berries and toss to coat. Let stand 30 minutes.
Drain berries; reserve syrup. Drain berries on paper towels 15 minutes.
To assemble cake:
Run small sharp knife around cake pan sides to loosen. Cut cake crosswise into three 5-inch wide strips. Remove paper. Place 1 cake strip on platter. Brush with 2 tablespoons reserved strawberry syrup. Spread with 1/2 cup buttercream. Top with enough remaining sliced berries to cover buttercream in single layer. Top with third cake piece. Brush with syrup. Spoon 1/2 cup buttercream into pastry bag fitted with small star tip. Spread remaining buttercream over top and sides of cake. Press almonds into sides and ends of cake and in 1/2-inch border around top. Arrange halved strawberries in 3 lengthwise rows atop cake, leaving 1/4-inch border between berries and nuts. Pipe buttercream decoratively around and between berries. Refrigerate cake until buttercream sets, then cover with plastic wrap and refrigerate at least 4 hours to allow flavours to mellow. (Can be prepared 1 day ahead.) Serve at room temperature.
VANILLA BUTTERCREAM
Makes about 2 1/2 cups
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
1 vanilla bean, split lengthwise
1 tablespoon vanilla extract
1 cup sugar
1/2 cup water
6 large egg yolks, room temperature
2 tablespoons (1/4 stick) unsalted butter (if necessary), room temperature
Place 1 cup plus 2 tablespoons butter in small bowl. Scrape in seeds from vanilla bean. Add vanilla extract and beat with electric mixer until fluffy. Cook sugar and water in heavy small saucepan over low heat, stirring until sugar dissolves. Increase heat and boil without stirring until candy thermometer set in syrup registers 238:F (soft-ball stage), about 8 minutes. Meanwhile, using electric mixer beat yolks in metal bowl until thick. Gradually beat hot syrup into yolks. Continue beating until cool and thick, about 5 minutes. Gradually beat in butter mixture by tablespoons. (Buttercream will be very soft. If buttercream looks curdled, place bowl over saucepan of simmering water and whisk until butter softens. Remove from over water. Add 2 more tablespoons butter and beat until smooth.)
Enjoy! Anna smileys/smile.gif
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