Frangipane Strawberry Cake

This weekend I was invited to a friend’s house for dinner and offered to bring dessert.  I was working at putting my house back together (my basement recently flooded) and before I knew it, it was 4:00 and I was supposed to be at their house by 5:00.  I decided to create a frangipane cake with strawberries and whipped cream.

 

Took me 1 hour and 10 minutes start to finish (including cooling time).  Yes, I was a little late for the dinner but the cake made up for it.

Frangipane Strawberry Cake

 

Entire Frangipane Recipe, I used 3 duck eggs instead of 4 chicken eggs

16 oz. heavy whipping cream

1 t. vanilla

1 T. sugar

2 c. halved fresh strawberries

A few raspberries

 

Prepare a round 8 inch cake pan by buttering it and then placing an 8 inch circle of parchment paper on the bottom.  Butter the top of the parchment.  Bake the frangipane at 400 degrees Fahrenheit for 20 to 25 minutes or until golden brown. Cool in the pan on a cooling rack for about 20 minutes.

While cooling beat the whipping cream in a bowl with the vanilla and sugar until whipped.  Slice the cake into two pieces with a cake leveler or a serrated bread knife (I’m not very good at using the bread knife).  Place one layer of cake on a serving platter and spread 1/3 of the whipped cream on top.  Place the other half of the cake on top and spread the remaining whipped cream on top and around the shallow sides.

Leave a large dollop on the top.  Layer the strawberries around the dollop and around the sides of the cake.  Strategically place the raspberries on the top as well.  If I had more time I would have added some candied mint.

 

Posted on August 1, 2013
This entry was posted in baking, cakes, desserts, Duck eggs and tagged almonds, cake, duck eggs, frangipane, strawberries, whipped cream.