How do we not have a Strawberry Greats thread?? :)

REC: Bagatelle aux Fraises (Strawberry Cake)

This cake is filled with butter cream and fresh strawberries...

1 cake, 6 servings

300 g butter cream filling (see below)
1 genoise cake, either 6" square or 8" round (see below)
2/3 cup dessert syrup flavored with Kirsch, Grand Marnier, or booze of choice (see below)
300 g fresh strawberries


For the decoration:
100 g red currant jelly
12 large strawberries

Cut the genoise in half. Soak the cake with syrup. Spread a layer of butter cream on the bottom layer about 1/4".

Place whole strawberries over the cream. Cut some of the berries in half to make up the edges of the cake. All the berries should be standing on their tops, tips up.

Cover the strawberries completely with butter cream.

Place the second layer of genoise on top of the buttercream.

Soak with more dessert syrup.

Cover the layer completely with more buttercream.

Dip the garnish strawberries in hot currant jelly and arrange on top of cake. Cover top of cake with more red currant jelly.

Refrigerate the cake to chill.

Eat the cake the day it is prepared.

Creme au Beurre Nature (Buttercream):
For 750 g (4 cups):
300 g sugar
12 cl water (1/2 cup)
12 egg yolks
375 g soft butter, broken into pieces
155 g egg whites (3/4 cup)
75 g sugar
75 g confectioners sugar
Boil the sugar with the water until it reaches 250F.

Meanwhile, whip the egg yolks at medium speed. Add the boiling sugar little by little, being careful not to let it touch the sides of the bowl or the beaters. Continue beating until the mixture is cool. When cool, add the butter and continue to whip at low speed for 5 more minutes. Add desired flavoring.

Sirop a Entremets (Dessert Syrup):
1 cup:
2.5 dl (2/3) cup water
135 g sugar
1/2 dl (3 tbls) alcohol for flavoring (Grand Marnier, Kirsch, Cognac, etc.)

Place water and sugar in saucepan and bring to a boil, stirring until the sugar is dissolved. Remove from heat. Cool. Stir in alcohol.

Genoise:
2 8" cakes:
155 g. sugar
5 eggs
45 g butter
155 g flour
10 g vanilla sugar

Preheat oven to 350F. Place eggs and sugar in bow and set over boiling water. BEat for 1 minute. Take bowl away from heat, beat on high speed for 2 minutes. Reduce speed to low and beat 5 minutes, or until mixture is very pale, fluffy, and falls from the spoon in smooth ribbons.

Clarify the butter. Sift the flour and vanilla sugar, then fold into the egg mixture. Fond in the warm butter. Do not overmix!

Pour the batter into the buttered and floured pans and bake for 30 minutes or until golden brown. Cool the cakes on a rack for 10 minutes. Turn the cakes out on the rack to finish cooling.

 
Erdbeerbowle (Strawberry Punch)

1 kg strawberries
500 g sugar
1/8 l. Mosel white wine, Grand Marnier, or Cognac
2 bottles Mosel white wine
1 lemon, juiced
1 liter soda water

Clean the strawberries and sugar. Let sit for several hours. Add 1/8 l. alcohol. Chill over night.

Add the strawberries to the punch bowl with the chilled wine, lemon juice, and soda water. Add a block of ice, stir, and serve.

 
The recipe is on page 254, and is the first recipe from Sardi's. There are two pics...

...as well. The cake picture at the beginning of the Sardi's section is a nice shot of the whole cake.

In the other pic the cut cake is on the table in front of Sardi, Sr. and Sardi, Jr. -with a portrait of Vincent Price hanging on the wall behind them.

Good stuff!

Michael

 
Erdbeerschaumtorte (Strawberry Foam Torte)

serves 12

cake:
100 g butter
100 g powdered sugar
1 egg
3 egg yolks
100 g flour
cake or bread crumbs

filling:
12 large strawberries
120 g strawberry jam
1 tbls. Grand Marnier or Cognac
80 g nuts, chopped
3 egg whites
100 g powdered sugar

to decorate:
heated strawberry jam with Grand Marnier or cognac.

Beat the butter and sugar until light and fluffy. Beat in the eggs, 1 at a time. Fold in the flour. Spread the batter 1 finger thick on in two buttered and cake crumb coated cake pans. Bake at 350 for appr. 30 minutes or until light brown. Cool on rack.

Stir the alcholo into the jam. Spread the strawberry jam on the top and sides of the bottom layer.

Strew the nuts over the jam.

Top with the second cake and spread more strawberry jam over it.

Beat the egg whites and powdered sugar into a stiff meringue. Fold in the strawberry jam. Cover the torte with the strawberry merinuge. Put the remaining strawberry meringue in a pastry bag and pipe 12 rosettes around the edge of the torte.

Place the whole strawberries on each rossette.

Use any remaing meringue to decorate with swirls and piping.

Drizzle the heated strawberry jam over the torte.

Optional: Dust with confectioners sugar. Or drizzle with bittersweet chocolate.

 
Erdbeersalat (Strawberry Salad)

400 g strawberries
juice of 1 lemon
150 g forrest honey
200 g. fresh red currants
rum

Clean berries. Combine with honey and lemon juice. Press the currants through a sieve to juice them. Combine with a shot rum. Drizzle over salad.

 
Erdbeer-Baiser-Schnitten (Strawberry Meringue Slices)

3 egg whites
200 g sugar
75 g powdered sugar
20 g. cornstarch

Filling:
300 g strawberries
1/4 l whipping cream
60 g sugar
1 package of vanilla sugar (or sub. 1 tsp. vanilla extract)
4 cl cognac or Grand Marnier
1/2 cup strawberry jam, heated with cognac or grand marnier

Whip the egg whites and gradually add the 200 g sugar. Sift the cornstarch and powdered sugar over the meringue and beat in. Place the meringue in a pastry bag and pipe out desired shape on a baking sheet lined with parchment paper. Pipe a border around the shape.

Preheat oven to 350F. Place baking sheet in oven. Turn oven off. Leave overnight or for 12 hours.

Clean the strawberries. Beat the cream with the sugar and vanilla. Fold in the alcohol flavoring.

Spread the cream in the meringue shell. Arrange the berries, tips up, on the cream. Brush with the hot strawberry jam.

 
Erdbeerkn

18 large strawberries
marzipan
150 g butter
130 g. cake or bread crumbs
powdered sugar
Poppy seeds
Brandteig (pate choux)--see below


Clean the strawberries and hollow out, stuff with marzipan.

Portion the dough into 18 pieces. Roll into circles and wrap around marzipan-stuffed strawberries.

Simmer in salted hot water bath until tender. Drain and keep hot.

Melt butter. Add the cake crumbs and toast to golden brown. Waltz the dumplings throught the buttered cake crumbs, dust with powdered sugar, sprinkle with poppy seeds, and serve.

Brandteig:
3 cl cream
30 g butter
150 g flour
1 egg
1/2 tsp salt

Bring the cream, butter, and salt to a boil. Whisk in the flour off the heat until the dough is combined. Cool. Knead in the egg.

 
Strawberry-Basil Lemonade

In my try file from a friend but sounds delish!

Strawberry-Basil Lemonade


1 cup lemon juice
4 cups water
3/4 cup instant dissolving sugar (super fine) (and actually, I prefer just 1/2 cup)
8-10 hulled and sliced strawberries
1/3 cup fresh basil leaves.

You are supposed to mix all together and use an immersion blender to blend the strawberries and basil. I don't have one, so I take one cup of the water, along with the strawberries and basil, and blend it up in a normal blender, then add it to the other ingredients.

1/2 cup of vodka is also optional, but I prefer this drink with rum or coconut rum - and I usually just add a shot per glass so that guests can choose alcohol or not.

So so good I promise!

 
La Madeleine's Strawberries Romanoff recipe

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Date: Sun, 09 Jun 2002 00:28:55 GMT
From: laurie

La Madeleine's Strawberries Romanoff recipe
I just ate there and looked up the recipe in
the back of their cookbook they have for
sale. Here it is:

1/2 cup sour cream
3 Tbsp. brown sugar
1 Tbsp. cognac
1/2 cup heavy whipping cream
3 Tbsp. granulated sugar
Strawberries

Stir together sour cream and brown sugar in
small bowl. In a another bowl whip cream,
add cognac & granulated sugar. Fold 1st
mixture into 2nd mixture. Layer whole
strawberries and sauce in chilled glass with
stem.

Alert us of bad posts.
Responses
1. Love their Strawberries Romanov; thx! nt (alta)
2. Sounds delicious! Thank you. (nt) (evelyn)
3. Thank you, it is DELICIOUS. Just made it for some (Debbie/NJ)

 
Erdbeeren mit Gr

Serves 6

750 g. strawberries
150 g. sugar
1/4 l freshly squeezed orange juice
Zest of the orange
1/16 l Grand Marnier
30 g green peppercorns
6 frozen balls of homemade vanilla icecream or orange sherbet

Melt the sugar in a saucepan. Stir in the orange juice until smooth. Stir in the zest. Set aside.

Clean the berries and cut in two.

Stir the grand marnier into the carmel orange syrup. Stir in the green peppercorns, bring to a simmer. Add the strawberries and cook for a couple minutes. The berries should remain whole.

Spoon into serving dishes. Top with scoop of vanilla ice cream or orange sherbet.

 
I have more Austrian strawberry recipes, including a chocolate strawberry cream torte...

but I'm tired of typing and translating.

Schlaft gut!

PS: Erdbeeren = Earth Berries

So true!

 
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