Strawberries and cream cake

By sjamdes

Ingredients

• Cake:
• 6 eggs, separated
• 1/4 cup unsalted butter, melted, cooled slightly
• 1/2 tsp. almond extract
• 1 cup sugar
• 3/4 cup cake flour, divided
• 1/4 cup sliced almonds, toasted
• Cream:
• 2 cups heavy whipping cream, chilled
• 2 tbs sugar
• 1/2 tsp almond extract
• Strawberries:
• 2 cups sliced strawberries
• 12 whole strawberries for garnish, halved

Details

Servings 12

Preparation

Step 1

1. Heat oven to 350 F. Spray 9x2 inch round cake pan with nonstick cooking spray; line bottom with parchment paper. In small bowl, whisk together egg yolks, butter and almond extract.
2. In large bowl, beat egg whites at high speed until soft peaks form. Gradually add 1 cup sugar in a steady stream. Beat 3 minutes or until shiny, stiff peaks form.
3. Pour yolk mixture over egg white mixture; immediately sift about half of the flour over eggs. Gently fold together. Sift remaining half flour over batter; fold in. Fold in almonds being careful not to deflate eggs whites.
4. Pour batter into pan. Bake 30-40 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack.
5. Meanwhile, in large bowl, beat all cream ingredients at medium-high speed until stiff peaks form.
6. When cake is cool, remove from pan; slice horizontally into 3 layers. To assemble cake, place one layer on 9 in. cardboard round or cake platter. Spread with 1 cup cream; cover with 1 cup sliced strawberries. Place second cake layer on strawberries. Spread with 1 cup cream, and remaining 1 cup strawberries. Top with third cake layer; spread sides and top with remaining cream. Decorate top with halved strawberries. Store in refrigerator.
Tip::**Toast almonds, place on baking sheet; bake at 375 F for 6 minutes or until deep golden brown.