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  Added: May 16, 2012  •  Visited (179)  •  Print version Print this recipe (5)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Viennese Strawberry Cake
What You Need:
FOR THE CAKE
  • 8 oz Vienna flour or 6 oz fine flour and 2 oz corn flour
  • 3 oz butter
  • 4 eggs
  • 8 oz caster sugar
  • 2 heaped teaspoons baking powder
  • ¾ gill cream

    FOR THE FILLING AND DECORATION
  • Strawberries
  • Cream
  • Sherry

  • How To Cook:
    1. Mix and sieve the flour and baking powder.

    2. Melt the butter, taking care not to overheat it.

    3. Put the eggs and sugar into a bowl and whisk over a pan of hot water until thick and light; remove from the heat, and continue whisking for a few minutes.

    4. Add the cream, then quickly fold in the flour, and lastly add the melted butter.

    5. Pour the mixture into a buttered 8-inch cake tin or into 2 buttered sandwich tins, and bake in a moderate oven (350°F) for 40 - 50 minutes, until firm and golden-brown, then cool.

    6. When the cake is quite cold, cut in half, and fill with a thick layer of sliced strawberries soaked in sherry, and a layer of whipped cream.

    7. Join the cake together again firmly, spread the top with whipped cream, and decorate with whole strawberries.

    To Make: 1 cake
    This recipe is also available in:
    Cuisine » Europe » Austria
    Dish » Cake & Muffins
    Main Ingredient » Berries » Strawberry
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Dairy » Egg

     





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