Recipe - Ann Kathleen Mckays Strawberry Cake A La Dacquoise

1 Genoise, 9inch **
2 cup Buttercream **
One fourth cup Eau de Vie Framboise
(raspberry brandy)
1 cup Creme fraiche
One half cup Cream, heavy
1 pt Strawberries
Strawberry leaves, and
flowers
12 Fraise des bois with stems
(wild strawberries)
(optional)

** Recipes for this ingredient are elsewhere in this database.

Cut one of the two 9inch genoise in two. These "halflayers" will be
the top two layers of the cake. The whole genoise will be the bottom.
Sprinkle each of the three genoise layers lightly with 2 tablespoons of
Framboise.

Flavor 2 cups of buttercream with 1 tablespoon of Framboise.

Whip the creme fraiche and heavy cream together to form stiff peaks.
Add One fourth cup of creme anglaise and 1 tablespoon Framboise and continue
whipping until stiff peaks form again.

If the strawberries are small, slice them in half lengthwise. If they
are larger, slice them crosswise into 1/2inch slices.

Spread the full thick layer of genoise (which will be the bottom of
the cake) with onethird of the buttercream. Arrange cut or sliced up berries around
the perimeter of the cake, with the cut side out. Continue to cover the
bottom of the cake with half of the berries and spread with half of the
whipped creamcreme anglaise mixture.

Repeat the same process for the second layer of genoise then place the
final layer on top and spread with a thin layer of buttercream. Smooth
nicely.

With a small star tip on a pastry pipe, make an attractive border
around the top of the cake with the remaining buttercream. (You can add
food coloring to the buttercream at this point if desired.)

Arrange the fraise des bois (wild strawberries with their stems) along
the perimeter of the cake then garnish with strawberry leaves and flowers.

Refrigerate for 2 4 hours before serving.

Preparation time: 1 One half hours

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Bruce LeFavour, Rose et Le Favour, St. Helena,
: Napa Valley, California

Pastry Chef: Ann McKay

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcsf.zip