Alec's birthday cake
Cake directions:
1. Preheat oven to 350 dg (gjs oven 340). Butter 3- 9" round or 8" square pans. Line with parchment and butter and flour.
2. Cooking the puree gives cake more vibrant color and stronger flavor. Thaw the strawberries and strain the juice reserving for another use. In blender, blend until smooth. Simmer 16 oz of frozen strawberries for 15-20 minutes. Measure out 1-1/2 cups berries & cool to room temperature. Set remainder aside.
3. Put flour, sugar, baking powder and salt in large mixing bowl. With electric mixer on low, blend for 30 seconds.
4. Add butter and strawberry puree to dry ingredients.
5. Increase speed on mixer to medium and beat until light and fluffy about 2-3 minutes. The batter will resemble strawberry icecream.
6. In another large bowl, whisk together egg whites, milk, and food color. Add the mixture to batter in three portions mixing only to incorporate after each addition.
7. Divide bstter equally among the three prepared pans.
8. Bake cakes fir 25-35 minutes until cake tester inserted into center comes out clean.
9. Allow the layers to cool in pans for 10-15 minutes on wire racks. Invert and turn onto racks and peel off parchment. Allow to cool completely before assembly, at least an hour
Frosting directions:
1. Using electric mixer (stand mixer with paddle) mix butter and sugar on low speed until combined, about 30 seconds.
2. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes.
3. Add cream cheese, one piece at a time and beat until incorporated, about 1 minute.
4. Add reserved strawberry puree and salt and mix until combined, about 30 seconds
5. Refrigerate until required.
6. Pat fresh strawberries dry with paper towel.
7. Place cake layer on plate and tuck strips of waxed paper under edges of cake. Spread about 2/3 cup of frosting over layer.
8. Press half of strawberries over frosting and cover with additional frosting.
9. Top with second cake round and repeat.
10. Top with third round and spread remaining frosting evenly over top and sides of cake
11. Garnish with remaining strawberries.
Can refrigerate for 2 days
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (400g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 1293 | ||
Calories from Fat: 398 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.2g | 59 % | |
Saturated Fat 26.1g | 131 % | |
Monounsaturated Fat 11.1g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 121.5mg | 37 % | |
Sodium 219.4mg | 8 % | |
Potassium 392.4mg | 10 % | |
Total Carbohydrate 202g | 59 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 198.3g | ||
Protein 21.4g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1293
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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