Wednesday, June 18, 2008


1 lb strawberries
1 C sugar
6 eggs
1 C flour
1/4 tsp. salt
2 Tbsp. cognac
8 or 10" 2 inch high round cake pan

Separate the eggs. In the bowl of a mixer, combine the egg whites with 7-8 drops of lemon juice(makes the whites whip up higher) beat until egg whites are stiff.
In a separate bowl whisk the egg yolks until very light yellow. Slowly add the sugar and beat until fluffy. Gradually start adding the egg yolk and sugar mixture into the egg whites. Add the flour and cognac. Mix until just combined. With a spatula fold the mixture a couple of times to make sure all the flour is incorporated and there are no lumps.

Line the bottom of a cake pan with wax or parchment paper.
Pour the cake mixture in the pan. Place in a pre-heated 350 degree oven and bake 30-40 min.
Cool completely before spreading on the cream (custard).
For Cream
4 C milk
1 1/4 C flour
5 egg yolks
4 Tbsp unsalted butter
1 1/2 C sugar
2 tsp vanilla
2Tbs cognac
Wash the strawberries. Take 6-8 strawberries and set aside for garnish. Thickly slice the rest and set aside.
Beat egg yolks and set aside
Warm the milk
In a saucepan combine the butter and flour. On medium heat stir well with a wooden spoon until all the butter is dissolved.
Gradually start adding the warm milk while whisking. Remove the pan from the heat until all the milk is added to avoid lumps. Place the pan back on the heat and add the sugar. Stir well until the mixture thickens, make sure it is very thick. Remove from the heat and add the vanilla. Add the egg yolks (temper the yolks first by adding some of the custard with the yolks before adding it to the hot custard so it doesn't scramble). Add the sliced strawberries.

Slice the cake horizontally in half. Sprinkle both halves with some milk. Place on half of the cake on a platter. Place half of the custard cream on the bottom half, place the other half of the cake on top and spread the rest of the cream on top. Chill

Whipped Cream
1/2 pint cream
3Tbs powdered sugar

Whip the cream and the powdered sugar until the cream holds a peak. Spread over the cake.
Decorate with the strawberries that were set aside.

The cake tastes better made a day ahead, up to the whipped cream part. Cover and refrigerate. On the day you plan to serve it frost the cake with the whipped cream.

Another great recipe from one of co-op cooking classes. This one from Litsa Pitsillidou who teaches the Greek cooking classes.

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