Fruit

Strawberry Storm cake

March  9, 2020
0 Ratings
Photo by Rich Altmaier
Author Notes

Strawberry time! Blow your taste buds with a triple strawberry combination: sponge, curd layer, and fruit juice glaze!
Does the cake look a bit like a strawberry? —Rich Altmaier

  • Prep time 4 hours
  • Cook time 2 hours
  • Serves 8
Ingredients
  • For the cake:
  • 8 ounce-weight of all-purpose flour
  • 6 ounce-weight unsalted butter
  • 6 ounce-weight powdered sugar
  • 4 large eggs
  • 2 fluid-ounce vegetable oil
  • 1 ounce-weight freeze dried strawberries
  • 3 ounce-weight strawberry spread (best unsweetened, but jam is ok & reduce sugar above)
  • 2 teaspoons baking powder
  • For curd and glaze
  • 1 cup strawberry puree
  • 4 ounce-weight strawberry spread
  • 1.5 ounce-weight powdered sugar
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter
  • 2 egg yolks only
  • 1 tablespoon cornstarch
  • 0 Next is for the glaze:
  • 8 ounce-weight strawberries
  • 1 ounce-weight powdered sugar
In This Recipe
Directions
  1. For the cake:
  2. Preheat oven to 350F on convection bake. Place a cookie sheet on top shelf, and position cake shelf to middle of oven.
  3. Place a round of parchment paper in the bottom of an 8-inch cake pan. This makes it much easier to remove the cake without breaking!
  4. Warm the strawberry spread by about 20 seconds in the microwave. This makes it combineable!
  5. Place flour and baking powder in a medium bowl, and whisk together well.
  6. Place butter and sugar in a large bowl and beat about 1 minute, until pale and fluffy.
  7. Place 2 egg yolks-only (discarding whites) plus 2 whole eggs, in a medium bowl and beat for 6 minutes, until approaching ribbon. (when lifting the beater, a thin ribbon forms for about 1 second).
  8. Mix eggs into the butter. Mix strawberry spread in. Mix in the vegetable oil. Gently mix in the freeze dried strawberries. They are very fragile and we want to keep pieces about grape size.
  9. Lastly combine in the flour, gently folding until mixed. Pour the batter into the prepared tin, and smooth the surface a bit.
  10. Place baking pan in the middle of the oven. Bake for 50-55 minutes. It is done when the cake begins to pull away from the sides, and the center doesn't wiggle when mildly shaking the pan. Don't test before 45 minutes, or the steam release will cause the center to collapse a bit!
  11. Leave to cool before adding the curd or glaze!
  1. For curd and glaze
  2. You can make the curd ahead of time as it needs to cool. Add all ingredients to a small sauce pan!
  3. Heat on low while stirring continuously. Keep heating until the first boiling bubbles appear. The mixture will have thickened!
  4. When cake is room temperature and curd is chilled, now assemble the cake:
  5. Slice the cake in half with a long knife and gently lift the top half off. A cake spatula is great!
  6. Spread the curd over the bottom half, right out to the edges. I think a bit of curd spilling out adds good color! Use a generous amount, spread it thickly! Some will soak in.
  7. Transfer the base to a serving plate, and gently place the upper half of the cake on top!
  8. Now for the fruit glaze:
  9. We will obtain fruit juice from the strawberries. Puree the strawberries and place in a small sauce pan. Heat to boiling.
  10. Place a strainer on top of a bowl and pour the heated mixture into the strainer, a portion at a time. You will need a wooden spoon, to press and stir, to force the liquid through the strainer. It won't go easily! Keep stirring and pressing against the mesh.
  11. Now clean out the sauce pan and pour the juice into the pan. Add the sugar.
  12. Heat the sauce and sugar to a boil. Let it boil, while stirring, until it is a bit thickened. The original runniness will disappear. It takes 5-10 minutes. The cornstarch in the powdered sugar will help.
  13. Now spoon the thick juice glaze over the cake and spread it with the back of the spoon. Don't hesitate as the mixture will solidify! Spread some right to the edge and dripping over is great!

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