To "bring the smell of the field" into this dessert, chef James Bloomfield of Alliance restaurant in Traverse City, Michigan, infuses whipping cream with fresh elderflowers. Get the same effect with a splash of St-Germain.

Source: Midwest Living

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Credit: Carson Downing

Recipe Summary test

hands-on:
25 mins
total:
3 hrs
Servings:
8
Yield:
1 cake plus 4 cups cream plus 4 cups berries
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Ingredients

CAKE
BERRIES
CREAM

Directions

Instructions Checklist
  • For cake: Preheat oven to 325°. Combine cake flour, 3/4 cup granulated sugar and the salt in a food processor. Pulse 10 times.

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  • In an extra-large mixing bowl, beat egg whites and cream of tartar with an electric mixer on low speed until foamy, about 1 minute. Increase speed to medium and gradually add 1 cup powdered sugar. Beat just until stiff peaks begin to form, 4 to 5 minutes. Fold in vanilla.

  • Sift about one-fourth of the flour mixture over egg white mixture, gently folding egg whites. Repeat, folding in remaining flour mixture by fourths.

  • Spoon batter into an ungreased 10-inch tube pan. Cut through batter with a butter knife to remove air pockets and spread evenly. Bake until golden and cake springs back when lightly touched, about 40 minutes. Immediately turn upside down on a wire rack. Once cake has cooled completely, run a sharp knife around edges to loosen cake. Remove cake from pan.

  • For berries: In a large bowl, sprinkle 2 tablespoons granulated sugar over strawberries. Let stand 1 hour, gently stirring occasionally.

  • For cream: In an extra-large bowl, beat cream, 1/4 cup powdered sugar and the liqueur with an electric mixer on medium speed until soft peaks form.

  • To serve, slice cake and arrange slices on a platter or tear into cubes in individual dessert dishes. Serve topped with berries and cream.

Nutrition Facts

489 calories; fat 22g; cholesterol 68mg; saturated fat 14g; carbohydrates 63g; mono fat 6g; poly fat 1g; trans fatty acid 1g; insoluble fiber 2g; sugars 48g; protein 9g; vitamin a 891.6IU; vitamin c 47.4mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 1.6mg; vitamin b6 0.1mg; folate 55.4mcg; vitamin b12 0.1mcg; sodium 174mg; potassium 374mg; calcium 59mg; iron 1.7mg.
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