Todays recipe for the Tuesdays with Dorie group is French Strawberry Cake, the recipe was contributed by Flo Braker.
The recipe calls for baking a génoise, a French sponge cake with no chemical leaveners, just air beaten into the eggs. The finished and cooled génoise gets cut into three layers and filled with mashed strawberries and whipped cream with a bit of sour cream or, as in my case, crème fraîche. Then some more strawberries for decoration, et voilà! Enjoy!
This is a delicious and delightful cake, perfect for serving with a cup of coffee or tea in the month of June - the sumptuous summer strawberries that are available at all the farmers markets right now are just perfect in this cake.
We found this cake to be surprisingly light, not dense at all. Adding mashed fruit and whipped cream between the layers of this French sponge cake makes for a very pretty presentation.
Our hosts for today's recipe are Sophia of Sophia's Sweets and Allison of Sleep Love Think Dine - a big Thank You to both our gracious hosts!
To see how the other Doristas prepared the French Strawberry Cake, please click here.
Great photos and love the look of your cake.
ReplyDeleteLisa
Hi Andrea, thank you for having visited me and thank you for your lovely comment...
ReplyDeleteDein Kuchen ist wunderschön und die kleine wilde Erdbeere ist so süss (wahrscheinlich auch im Geschmack!)... und deine Fotos, wie immer, die besten und schönsten.
Liebe Grüsse
Andrea, Simply gorgeous cake…the layers look perfect! I had some trouble with this recipe…but after a second try I got a pretty good cake. As always your photos are beautiful!
ReplyDeleteI love everything about this post but especially your photos-beautiful styling and the cake turned out perfect !
ReplyDeleteYour cake looked beautiful and delicious. I bet your kids think they are in heaven - that's quite a sophisticated cake to have at the dinner table. I didn't bake this month - just had some things going on - but will catch up in July and be "back into the fold". I explained to Laurie and Jules so, hopefully, they will understand. Love your cake. Trust me. Mine will not be as pretty.
ReplyDeleteIt looks like you had no trouble with your cake rising. It's just beautiful!
ReplyDeleteHi Andrea,
ReplyDeleteI had a look at the Semolina Bread recipe (p102) and was wondering if you could help me.
Do you know if the semolina flour Julia uses in the recipe is out "Hartweizengriess"?
Do we have to coarse to make a "powder" or do we use it grainy?
Sorry to bother you, but I have to prepare it well in advance (won't have internet connection for a while) and the "FAQ for this recipe are not in the TWD blog yet".
Thank you and all the best
Ckay
Thank you Andrea for your kind reply.
DeleteCould you please tell me if in German it would be called: Hartweizenmehl?
Many thanks and Good night
Ckay
Carola, I think that "Hartweizenmehl" and "Semolina Flour" are the same thing - but I am not totally sure - but if there is any difference at all, it will only be in the texture of the baked goods - one of the two flours might be a bit more coarsely ground than the other.
DeleteHope that helps!
Your cake is ADORABLE!!! I am sure it tasted delicious with those gorgeous strawberries.
ReplyDeleteAbsolutely, beautiful. There is nothing quite like in season strawberries.
ReplyDeleteAndrea your cake is simply beautiful! Your pictures are very good too!
ReplyDeleteThis is a real layer, frosted and decorated cake! As opposed to my two layer, extremely rustic piece! Great job and great pictures, love how you take them outside.
ReplyDeleteBeautiful - your cake looks just as it should! I'm going to have to try this genoise again some time. I don't like the idea of leaving a recipe unmastered.
ReplyDeleteNice work. I always enjoy looking at your photos.
ReplyDeleteYour cake is so pretty. Great job with the decoration!
ReplyDeleteUn gâteau aux fraises me semble être une idée rafraîchissante, surtout en été ! La présentation est exquise et ce dessert à l'air tout à fait délicieux !
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