Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Ann Kathleen Mckay's Strawberry Cake A La Dacquoise Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 16

1 Genoise, 9-inch **
2 Cup(s) Buttercream **
1/4 Cup(s) Eau de Vie Framboise
raspberry brandy
1 Cup(s) Creme fraiche
1/2 Cup(s) Cream, heavy
1 Pint(s) Strawberries
Strawberry leaves, and
12 Fraise des bois with stems
wild strawberries
* Recipes for this ingredient are elsewhere in this database. Cut one
of the two 9-inch genoise in two. These "half-layers" 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 1/4 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 1/2-inch slices. Spread the full
thick layer of genoise (which will be the bottom of the cake) with
one-third of the buttercream. Arrange sliced 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 cream-creme 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 1/2 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

Nutrition (calculated from recipe ingredients)
Calories: 83
Calories From Fat: 63
Total Fat: 7.2g
Cholesterol: 23.6mg
Sodium: 10mg
Potassium: 99.5mg
Carbohydrates: 4.6g
Fiber: 1g
Sugar: 2.5g
Protein: <1g

Scale this recipe to Servings [?]