realityvorti.blogg.se

1 lb.) of strawberries, and like before, cut the top stems off so the bases are flat. The "S" shapes should overlap slightly, making sure there are no gaps between them, so that the strawberry gelatin will not leak through. Continue this pattern around the circumference of the cake. Start the next "S" shape at the bottom of the previous "S" shape. I'm creating a subtle "S" shape, and then lifting the bag to create a pointed tip at the end of the "S". Make a whipped cream border around the top circumference of the cake, right at the edge, in whatever pattern you'd like. Transfer the remaining whipped cream frosting into a piping bag with an open star tip attached. Make sure to save enough whipped cream frosting for the top border. Use a bench scraper to smoothen out the surfaces as much as possible. Then spread a generous layer of the white frosting on top of the cake, and the sides of the cake, use a bench scraper to smoothen the surfaces as smooth as possible. Place the second chiffon cake round on top, gently tapping it down with the back of your hand to make sure the layers are snug. Make sure the strawberries are evenly distributed, so every slice of cake will have strawberry slices in the filling. Place this filling mixture onto the first chiffon round, and spread it so it makes a flat and even layer over the first cake round. Then add in about 3 cups of the prepared white frosting, and mix this together. Then cut them in half lengthwise so they make a "heart" shape. Take about 13.5 oz (the remaining strawberries from the first one-pound container) and cut the top stems off, so the bases are flat. Place one of the chiffon cake rounds on a cake board that's larger than 9" in diameter. Leave this frosting in the fridge till you're ready to use it. Switch to a whisk attachment, and continue beating on medium-high speed until the mixture forms very stiff peaks. Stop the mixer and scrape down the paddle attachment and the bowl. Then while beating on medium speed, slowly add in 3 cups of very cold heavy cream, and continue to beat for about 2 minutes, until the cream cheese and heavy cream are combined and uniform. Scrape down the bowl for any unmixed cream cheese. Then using a paddle attachment, beat them together till the cream cheese has softened and the mixture is smooth. In the bowl of the stand-mixer, add in 8 oz of room temperature cream cheese, 1/2 cup of granulated sugar, 1 tbsp of vanilla extract, and 1 tsp of finely grated orange zest. Let the cakes cool on the racks to room temperature. Invert them onto metal racks immediately, and let them cool sitting on racks for 5 minutes. Divide batter equally into two prepared round cake pans.īake these in the preheated oven at 340 F (170 C) for about 25 to 30 minutes or until the surfaces are firm and a toothpick inserted in the center comes out clean. One third at a time, gradually and very gently fold in this meringue into the cake mixture until very well combined. When all the sugar has been added, turn the speed up to high and beat until you see stiff glossy peaks. Then turn the speed up to medium-high, and very slowly add in 1/3 cup granulated sugar while continuing to beat. In the bowl of your stand mixer, add in the 4 room temperature egg whites and 1/2 tsp cream of tartar, and with the whisk attachment beat on medium speed until it looks frothy, about 2 minutes. Then add in 4 egg yolks, 1/2 cup of vegetable oil, the pureed strawberry, 1 drop of red food coloring (gel paste), 1/2 tsp of finely grated lemon zest and 1/2 tsp finely grated orange zest.īeat this together with an electric mixer until the mixture is smooth and well blended.

In a large mixing bowl, sift together 1 1/4 cups of cake flour, 2 tsp of baking powder, 1/4 cup of granulated sugar, and 3/4 tsp of salt. It should make about 1/2 cup of strawberry puree. In a blender, puree 1/2 cup of sliced strawberries (about 2.5 oz) and 3 tbsp of water. And place these soaked cake strips around each of the cake pans. Then shake off excess water but do not wring. Soak 2 cake strips in cold water for 5 minutes. Do not grease parchment paper or the sides of the pans.

Prepare two 9" round cake pans by lining the bottom with parchment paper. Separate 4 eggs into yolks and whites, and let them come to room temperature.