Recipe - Strawberry Basket

Cake
2 cup AllPurpose Flour; sifted
1 One half cup Sugar
2 teaspoon Baking Powder
1 One half cup Heavy Cream
3 lg Eggs
1 One half teaspoon Vanilla
One half pt Strawberries,; halved
Strawberry Mousse:
1 Env unflavored gelatin
One fourth cup Amaretto
1 cup Heavy cream
1 pt Strawberries, cut or sliced up
One half cup Sugar
Icing:
2 cup Heavy cream
One fourth cup Confectioner's sugar
2 teaspoon Vanilla extract

Preheat oven to 350F. Grease and flour 11"x5" loaf pan; set aside. On
sheet of waxed paper combine flour, sugar, baking powder, One half tsp. salt;
set aside. In large bowl at high speed beat cream until stiff; set aside.
In medium bowl, at high speed beat eggs and vanilla, until thick and lemon
colored; fold into whipped cream. With spatula fold into flour mix and pour
into pan. Bake 4550 minutes. Cool on wire rack. Cut and remove 1" slice
from top of cake. Take knife with serrated edge and remove cake to make a
shell with 1" walls. Fill cake shell with strawberry mousse.* (Recipe
follows) Put on top. Cover cake with icing* (recipe follows) ; garnish
with strawberries. Place rest of icing in pastry bag with weave tip;
decorate sides of cake with basket pattern. With star tip use remaining
icing to decorate top edge of cake.

Strawberry Mousse: In small glass measure, sprinkle gelatin over amaretto
and set aside for 5 minutes until gelatin softens. In small bowl, at high
speed beat cream until stiff; refrigerate. In large skillet over low heat
toss strawberries with sugar until sugar dissolves (about 3 minutes) Remove
from heat, stir in gelatin mixture until blended. Cool to room
temperature; fold into whipped cream.

Icing: In large bowl at high speed, beat ingredients until mix is stiff

Recipe By : Little Mom

Posted to EATL Digest 20 Sep 96

Date: Sat, 21 Sep 1996 18:34:06 0400

From: Eileen & Bob Holze beck4@ASAN.COM