Strawberry Fantasia Cake
Recipe Date: September 28th, 2018
Difficulty: Easy
Measurements: Imperial (US)
Strawberry Fantasia Rosé Wine Cake
From Pastry Tales
Ingredients
For the cake layers
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
- 1 cup white granulated sugar
- 3 large eggs room temperature
- 1 large egg yolk room temperature
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup buttermilk room temperature
For the filling
- 1 lb fresh strawberries, sliced
- 1/2 cup La Fantasia rosé wine
For the frosting
- 1 1/2 cups cold heavy whipped cream
- 3 tablespoons of powdered sugar
- 1/4 cup La Fantasia rosé wine
*If you want the frosting to be sweeter, you can add more sugar.
Directions
For the cake layers
- Preheat the oven to 350 degrees F. Butter two 9 inch round cake pans, dust the insides with flour, and tap out the excess. Line the bottoms of the pans with parchment paper.
- Sift together the cake flour, baking powder, baking soda, and salt.
- Working with a stand mixer, fitted with a paddle attachment, beat the butter on medium speed until soft and creamy. Add the sugar and beat for another 4 minutes. Add the eggs one by one, and then the yolk, beating for 1 minute after each addition. Beat in the vanilla; don’t be concerned if the mixture looks curdled. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); mix only until the ingredients disappear into the batter. Divide the batter evenly between the two pans.
- Bake for 28 to 30 minutes. When fully baked, the cakes will be golden and a thin knife inserted into the centers will come out clean. Transfer the cakes to a rack and cool for about 5 minutes, unmold them, and peel off the paper liners. Invert and cool to room temperature right-side up.
For the filling
- Put sliced strawberries in a shallow container and pour the wine over it.
- Cover and let it rest in the fridge for about an hour.
For the frosting
- Using both a chilled bowl and chilled beaters, beat the cream until frothy. Add the powdered sugar and wine gradually while beating. Whip until the cream holds soft peaks.
*If you see the frosting gets too thin, don’t add more wine.
*If the frosting looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for 15 minutes. You can refrigerate the cake too.
To assemble
It’s very important that if the tops of the cake layers have crowned, you should use a serrated knife to even them. Place one layer right-sight up on a cake plate. Using a brush or a spoon, soak the layer with some La Fantasia rosé wine. Spread some of the whipped cream frosting and add some of the strawberry filling. Put the second cake layer on the counter and brush the top of it with some La Fantasia rosé wine, then turn the layer over and position it, soaked side down, over the filling. Frost all the cake with the remaining whipped cream. You can decorate the top with fresh strawberries or you can use the leftover filling. Refrigerate it for an hour and then serve.
Enjoy!
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Crepes with Peaches and Cream
Recipe Date: February 28th, 2018
Difficulty: Easy
Measurements: Imperial (US)
Crepes with Peaches and Cream
From Delightful Repast
The Crepes
(Makes 18 6-inch crepes)
- 2/3 cup milk
- 2/3 cup water
- 2 large eggs
- 1 tablespoon sugar (omit when making savory crepes)
- 1/4 teaspoon salt
- 1 dip-and-sweep cup (5 ounces) unbleached all-purpose flour
- 2 tablespoons unsalted butter, melted and slightly cooledThe Fresh Fruit Filling
- Thinly sliced perfectly ripe yellow peaches or other soft fruit
- Freshly squeezed lemon juice
- Sugar
The Garnish
- Powdered sugar
- Whipped cream
- Tip: Or use an immersion blender in a 1-quart glass measuring cup, as I prefer; pulse until batter is smooth, scraping down the sides once or twice, about 20 seconds total.
2. Crepes can be made any size, but I use an 8-inch nonstick omelette pan or 8-inch nonstick fry pan to make 6-inch dessert crepes. Heat pan over medium-low to medium heat until thoroughly heated (droplets of water sprinkled onto the pan will sizzle and disappear immediately), about 2 minutes. Brush lightly with just a little melted or softened butter.
- Here it is now, The Swirl: Holding pan off heat, quickly pour into the center of the pan 1/8 cup of batter, and immediately begin swirling, tilting and rolling, the pan until the batter covers the bottom of the pan evenly. Cook for about 30 to 60 seconds, or until browned on the bottom and looking dry on the top, especially the edge. Using both hands, lift the edge with your fingers and turn it over. The second side will need less time to cook.
- Tip: I use a 1/8-cup from my stainless steel measuring cup set. It is exactly the right amount to make crepes that are just a bit over 6 inches in diameter. And I use the GIR silicone mini spatula to start lifting the edge, then take hold of it with the thumb and index finger of both hands and quickly flip it over.
4. Prepare a dessert filling; in this case, fresh peach filling. You need only about 3 or 4 tablespoons of filling per crepe, and there are 2 crepes per serving. So do the math. If you are making dessert for two (that’s 4 crepes), thinly slice enough peaches to make 1 cup or so. Add a squeeze of fresh lemon juice and sugar to taste; let stand at room temperature for about 30 minutes to macerate.
You can even cook the macerated filling for 4 or 5 minutes if you prefer your peaches cooked. It’s definitely the way to go when your peaches are less than stellar.
5. To assemble: Lay down a crepe, pretty side down (that’s the first side cooked), spoon 3 to 4 tablespoons of fruit onto one half. Fold over other half to cover. Fold in half again to form a wedge (that’s the “Crepes Suzette fold”). Place 2 crepes on each dessert plate. Dust with powdered sugar and add a spoon or two of whipped cream.
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