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Naked Strawberries-and-Cream Cake
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Featured in RICARDO Magazine SUMMER 2017
1 1/3 cups (200 g) unbleached all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup (210 g) sugar
6 cups (810 g) sliced strawberries, plus several whole berries for decoration
6 tbsp (50 g) icing sugar
1 lemon, the grated zest
2 tbsp (30 ml) lemon juice
2 cups (500 ml) 35% heavy cream
Sprigs of thyme, for decoration
With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the bottom of two 8-inch (20 cm) springform pans. Do not butter the sides.
In a bowl, combine the flour, baking powder and salt, and set aside.
In another bowl, beat the eggs and sugar using an electric mixer for 10 minutes or until the mixture triples in volume and forms a ribbon as it falls from the beaters.
Sift the dry ingredients over the egg mixture and gently fold in using a whisk. Divide the batter between the pans and smooth the surface.
Bake for 25 minutes or until a toothpick inserted into the centre of each cake comes out clean. Let the cakes cool in their pans for 30 minutes on a wire rack, then flip the pans over and let cool completely. Unmould.
In a bowl, combine the strawberry slices, half the icing sugar and the lemon zest and juice. Let macerate for 15 minutes. Strain the strawberries, keeping their juice separate, and set aside.
In another bowl, whip the cream and the remaining icing sugar using an electric mixer until stiff peaks form. Set aside.
Cut each cake in half horizontally to obtain 4 layers.
Brush the cut surface of 3 of the layers with the strawberry juice. Spread each layer with 3/4 cup (180 ml) of the whipped cream and top with the strawberry slices. Stack the 3 layers and finish with the fourth one.
Frost the cake with the remaining whipped cream. Decorate with several whole strawberries and a few sprigs of thyme, if desired.