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Strawberry Lemon Bavarian Cake
Shortbread
1 stick (1/2 cup) unsalted butter, softened
1/4 cup sugar
1/2 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon double-acting baking powder
1/4 teaspoon salt
Bavarian
3/4 cup strained fresh lemon juice
1 cup sugar
2 tablespoons orange-flavored liqueur
2 envelopes (about 2 tablespoons) unflavored gelatin
2 cups well chilled heavy cream
1 1/2 pints strawberries, diced (about 3 cups)
about 24 strawberries, halved, for garnish
Make the shortbread:
In a bowl cream together the butter, the sugar, and the vanilla, add
the flour, the baking powder, and the salt, and stir the mixture until
it forms a dough. Spread the dough evenly in the bottom of a 10-inch
springform pan and bake it in the middle of a preheated 350�F. oven
for 20 to 25 minutes, or until it is golden. Let the shortbread cool
and chill it in the pan for 15 minutes.
Make the Bavarian:
In a small saucepan stir together the lemon juice, the sugar, the
liqueur, and 2 tablespoons water, sprinkle the gelatin over the
mixture, and let it soften for 1 minute. Heat the mixture over
moderately low heat, stirring, until the sugar and the gelatin are
dissolved, set the pan in a bowl of cold water (do not add ice), and
stir the mixture until it is just cool but still liquid. In a
chilled large bowl with an electric mixer beat the cream until it
holds soft peaks, with the motor running add the lemon mixture,
beating until the mixture is just combined, and fold in the diced
strawberries gently but thoroughly.
Pour the Bavarian into the springform pan and chill it, covered, for
4 hours, or until it is set. The cake may be made 1 day in advance
and kept covered and chilled. Remove the side of the pan, transfer
the cake to a plate, and garnish the top and side with the halved
strawberries. |
