Tuesday, August 23, 2011

Strawberry-Lime Cream Cake

The one (and ONLY) good thing about having another birthday is getting to make a cake and eat it too! Or in this case having my husband make my cake! I am seriously loving berries and citrus right now so when I saw this cake over at My Kitchen Cafe, I knew it was meant for me! We modified it a little bit. Here is the original and here is what we did...

Strawberry-Lime Cream Cake
(12 servings, or less if you are like me and need more for yourself!)

white cake:
2 1/2 cups flour
2 cups sugar
1 t baking powder
1/2 t baking soda
1/8 t salt
1 1/3 cup buttermilk
1/2 cup butter, softened
1 t vanilla
4 egg whites

Preheat oven to 350.  Grease 2 9-inch round cake pans.  Line the pans with a circle of parchment paper on the bottom and then grease the parchment paper.  Set aside.  In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.  Add the buttermilk, butter and vanilla.  Beat with an electric mixer on low speed for 30 seconds.  Increase the speed to medium and beat for 2 minutes.  Add egg whites and  beat for 2 more minutes.  Scraping the sides as needed.  Pour the batter into the prepared pans and bake for 28-30 minutes until a toothpick comes out with moist crumbs on it.  Do NOT over bake, this will cause the cake to be dry.  Cool on a wire rack for 10 minutes.  Loosen the sides with a butter knife and remove the cakes from the pans to cool completely.

Strawberry Syrup/puree
1 pint fresh strawberries, washed and hulled
4 T sugar
1 t lemon juice
combine all ingredients in a blender or food processor and blend until smooth

Lime Cream:
4 limes, for 1/2 cup fresh lime juice
1 (14-oz) can sweetened condensed milk
2 cups heavy whipping cream

Zest and juice the limes into a medium bowl.  You should have about 1/2 cup of lime juice.  Add the sweetened condensed milk and mix well. Add the whipping cream and beat until stiff peaks form. Cover and refrigerate until ready to use.

To assemble to the cake, cut each cake in half horizontally making 4 cake circles. Place one cake circle on a cake plat and top with 1/3 of the berry puree.  Next, put 1/4 of the lime cream over the berries, spreading to within 1/4 inch of the edges.  Place another cake circle on top and repeat until all the cake circles are used.  Top the cake with the remaining 1/4 of the lime cream and garnish with fresh strawberries and lime slices.  Chill the cake for 1-2 hours before serving to let the cake set up.
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