Saturday, February 18, 2012

Our 4 Year Anniversary


I wanted to make a fun cake for our 4 year anniversary and came up with this: Fresh Strawberry cake with Tres Leches soak; Strawberry Glaze filling, and Whipped Cream frosting. I found "traditional" recipes for strawberry cake that used 1 box of strawberry gelatin mixed into the cake batter. I am, however, opposed to horse hooves in my cake and wanted to make it completely fresh and from scratch. I saw this recipe from FOODIEBRIDE and just fell in love. I baked per recipe but these are the ingredients I used.

Fresh Strawberry Cake
24 oz strawberries, stems removed. = 3/4 cup strawberry puree
1-2 tsp sugar
1/4 cup milk
4 large eggs
1 tbsp vanilla extract
2 1/4 cup cake flour, sifted
1 3/4 cup sugar
4 tsp baking powder
1 tsp salt
12 tbsp (1 1/2 sticks) unsalted butter, room temp.

Combine strawberries and 2 tsp sugar in blender to make puree. Reserve 3/4 cup. Refrigerate remaining puree.

In small bowl, combine puree, milk, egg, vanilla and mix with fork until well blended. In bowl ofstand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs. (Very important to use the butter softened, it affects the texture).

Add liquids and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to scrape down the sides of the bowl and hand beat for 30 more seconds.

Divide into 2, 8" rounds, greased and floured and with cut parchment. Bake 30 minutes at 350 degrees, rotating after 20 minutes. Cool in pans on wire rack 20 minutes then invert and continue to cool to room temp before moving racks into fridge to chill.

The strawberries on top were simply cut into thin slices and sprinkled with white sugar to bring out the sweetness and left to sit on a plate while I worked on the cake.

Tres Leches Soak
12 oz evaporated milk
14 oz sweetened condensed milk
1/2 cup heavy whipping cream
1 tbsp Bacardi rum

Combine all ingredients. Once cakes have cooled, level off the dome and pour into cakes.


Strawberry Glaze
16 oz fresh strawberries, stems removed
1/4 cup sugar
1/3 cup water
1 tsp lemon juice
1/2 tbsp cornstarch

Whisk together water and cornstarch in small bowl. Combine remaining ingredients in a pot and bring to boil. Simmer 10 minutes, stirring occasionally. Add water/cornstarch mixture, bring to high heat and whisk 3-5 minutes or until thickens. Strain. Cool. Refrigerate leftover.

The glaze about halfway done cooking. The strawberries break down to almost nothing.

Whipped Cream Frosting
3 cups heavy whipping cream
5 tbsp powdered sugar
1 tsp Wilton color flow mix (to stiffen)
2 tbsp Bacardi Rum

Whisk heavy whipping cream and powdered sugar on medium speed until stiff peaks form. Add remaining ingredients and whisk until combined.

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