If
you are anything like me, you're probably been a little busy these last couple
of days :) I must admit, my family and I
have not been following the plant based diet as strictly as before the holiday
week...but my passion for sharing recipes is still burning! That is why I am going to share with you this
wonderful recipe! This recipe uses a
delicious and heavenly light saffron biscuit cake cut into squares, coated with
light-sweet cream, and layered with fresh strawberries! This would be perfect for Valentine's day or
any other day you want to turn into an extraordinary one!!
Cake:
©
5
Eggs: yolk and white carefully separated (mine are farm fresh, medium size)
©
1/2
cup Sugar
©
1
teaspoon Baking Powder
©
3/4
cup Flour-sifted
Cream:
©
2
cups Heavy Whipping Cream
© 1
cup Confectioners Sugar
©
1
teaspoon Vanilla Extract
©
1
teaspoon Lemon Juice
©
Strawberries:
cut into long strips
©
Dark
Chocolate: melted, or use Chocolate Syrup
©
Nuts:
I used toasted almonds
For decoration reserve 1 or 2 strawberries.
Lay flat on a cutting board and make half-cuts to make a "fan."
To prepare the
cake: (You can bake the cake ahead of time and store in the refrigerator.)
1. Carefully separate all egg yolks from egg
whites. Place egg whites into a mixer
and beet on high until they turn white and fluffy: 4-5 minutes. Add sugar slowly and continue to mix another
4-5 minutes.
2. Meanwhile using a spoon combine baking powder
with egg yolks, mix well.
3. Turn mixer to low speed and SLOWLY add
the yolk mixture into the egg whites and sugar mixture. It is important to add slowly, a tablespoon
at a time.
4. Turn the mixer off and using a big spoon mix
in the sifted flour. Mix in very slowly,
1-2 tablespoons at a time and only in ONE DIRECTION (clockwise works best for
me). This is very important or your cake
will not rise properly and will be very dense.
Take your time, it's worth it...trust me. This process will take about 5-7
minutes.
5. When all the flour is mixed in, CAREFULLY
transfer the batter into a foil lined square or circle baking pan: I used a 9-inch
circle pan.
6. Bake at 350 degrees F for 17-20 minutes. NO
PEEKING! Do not open the oven the first
15 minutes of baking or the cake will be flat!
The top should be pink/peach color. The cake will rise a good bit. Take out of pan and cool completely in the
foil.
7. Cut the cooled cake into squares.
To prepare
the cream:
1. Using a mixer, beat cream on medium speed
until it turns fluffy white.
2. Add sugar a couple of tablespoons at a time.
3. Add vanilla and lemon juice and continue to
beat for another 1-2 minutes.
To assemble the cake in a pyramid shape:
1. Coat
the cake squares in cream and lay out in a layer on a plate you're going to
serve the cake on. Sprinkle with a layer
of strawberries, follow by nuts.
2. To form the second layer simply repeat the
steps from above only make the circle slightly smaller in diameter than the
previous layer. Again, sprinkle with strawberries and follow
by nuts. Repeat until you use up all the
cake squares and strawberries: making each layer slightly smaller in diameter
to form a pyramid shaped cake.
3. If you have extra cream left, "patch up"
any bare areas. Drizzle melted
chocolate/chocolate syrup. Sprinkle with
additional nuts and add a fanning strawberry at the top and one of the sides.
4. Refrigerate cake for at least an hour before
serving. The cake can be refrigerated for up to 6
hours...more is not recommended because strawberries will begin to give out
juices.
I hope this
will inspire you to celebrate the coming of the New Year!! Happy New Year to
all my dear readers! I wish the New Year
brings you lots of happiness and joy!
May God shower His abundant blessings upon you all year round!!
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