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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 16 |
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This is an Easter treat I love to make and everyone looks forward to a nice slice with lots of fresh berries. Ingredients:
3/4 cup chopped walnuts, toasted and cooled |
1/4 cup plus 1-1/4 cups sugar, divided |
1-1/2 cups heavy whipping cream |
3 eggs |
3 teaspoons vanilla extract |
1-3/4 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
frosting: |
1-1/2 cups heavy whipping cream |
1 package (8 ounces) cream cheese, softened |
1 cup sugar |
1 teaspoon vanilla extract |
1/8 teaspoon salt |
1 jar (12 ounces) strawberry preserves, divided |
4 cups halved fresh strawberries |
Directions:
1. Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
2. Place walnuts and 1/4 cup sugar in a food processor; pulse until nuts are ground. In a small bowl, beat cream until stiff peaks form. Set aside walnut mixture and cream.
3. In a large bowl, beat eggs and remaining sugar until thick and lemon-colored; beat in vanilla. In another bowl, mix flour, baking powder, salt and walnut mixture; fold into egg mixture alternately with whipped cream.
4. Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
5. For frosting, in a small bowl, beat cream until stiff peaks form. In a large bowl, beat cream cheese, sugar, vanilla and salt until blended. Fold in whipped cream.
6. Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with a second cake layer. Reserve 2 tablespoons preserves for strawberries; spread half of the remaining preserves over top of cake to within 1/2 inch of edge. Repeat layers.
7. Frost sides of cake with remaining frosting. For a basket weave design, run a small offset spatula around cake to form ridges, stopping and starting at short intervals. Arrange strawberries over top. In a microwave, melt reserved preserves; brush over strawberries. Refrigerate until serving. Yield: 16 servings.
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