Strawberry and Cream Cake with Cardamom Syrup Recipe

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Strawberry and Cream Cake with Cardamom Syrup
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Ingredients
16
Count
Nutrition
323
Calories
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Ingredients:

  • 8 large egg yolks
  • 1 1/2 cups sugar
  • 1/4 cup whole milk
  • 1 tsp vanilla
  • 1/2 tsp finely grated fresh lemon zest
  • 1/2 tsp salt
  • 4 large egg whites
  • 1 1/2 cups muscat de beaumes-de-venise or essensia (orange-flavored muscat wine)
  • 1/4 cup sugar
  • 1/2 cup sour cream
  • 2 tbsp sugar
  • 1 tsp vanilla
  • 1 1/2 lb strawberries, 5 left whole and remainder trimmed and cut lengthwise into 1/4-inch-thick slices

Directions:

  1. Make cake layers: Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter cake pans. Line bottom of each with a round of parchment paper, then butter parchment and dust cake pans with flour, knocking out excess.
  2. Whisk together yolks, 1 cup sugar, milk, vanilla, and zest in a large bowl until smooth. Whisk in flour and salt until combined (batter will be thick).
  3. Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold soft peaks. Add remaining 1/2 cup sugar, a little at a time, beating at medium speed, and continue to beat until whites hold stiff glossy peaks, about 2 minutes more.
  4. Fold about one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
  5. Divide batter among cake pans and bake, switching position of cake pans halfway through baking, until cakes are springy to the touch and a wooden pick or skewer inserted in center of each comes out clean, 20 to 25 minutes. Cool cakes in pans on racks 10 minutes, then invert onto racks. Carefully peel off parchment, then cool cakes completely.
  6. Make syrup while cakes cool: Bring wine, sugar, and cardamom to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then boil until reduced to about 1 cup, 6 to 8 minutes. Strain syrup through a fine-mesh sieve and cool completely.
  7. Make filling once cakes and syrup are cool: Beat together heavy cream, sour cream, sugar, and vanilla in a bowl with cleaned beaters until cream just holds stiff peaks.
  8. Assemble cake: Prick cake layers all over with wooden pick or skewer, then brush or pour syrup, little by little, evenly over each layer, letting syrup be absorbed before adding more.
  9. Transfer 1 layer (flat side up) to a cake stand or plate, then spread with a rounded cup of cream. Arrange some sliced strawberries in 1 layer over cream. Turn second layer over and spread a thin layer of cream over top, then place it, with the aid of a spatula, cream side down, over layer of strawberries. Continue making layers with cream, strawberries, and cake in same manner. Spread top with remaining cream and decorate with remaining strawberries.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 322.89 Kcal (1352 kJ)
Calories from fat 128.52 Kcal
% Daily Value*
Total Fat 14.28g 22%
Cholesterol 185.83mg 62%
Sodium 216.33mg 9%
Potassium 249.5mg 5%
Total Carbs 40.12g 13%
Sugars 26.1g 104%
Dietary Fiber 1.78g 7%
Protein 9.72g 19%
Vitamin C 40.5mg 68%
Iron 0.9mg 5%
Calcium 76.3mg 8%
Amount Per 100 g
Calories 161.86 Kcal (678 kJ)
Calories from fat 64.43 Kcal
% Daily Value*
Total Fat 7.16g 22%
Cholesterol 93.15mg 62%
Sodium 108.44mg 9%
Potassium 125.07mg 5%
Total Carbs 20.11g 13%
Sugars 13.08g 104%
Dietary Fiber 0.89g 7%
Protein 4.87g 19%
Vitamin C 20.3mg 68%
Iron 0.5mg 5%
Calcium 38.3mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.3
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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