Last week I was making a Guiltless Cheesecake and a Honey Almond Cake for clients. By mistake I put the graham cracker crumbs for the cheesecake into the beaten egg yolks in place of the toasted ground almonds. What the heck? I continued with the cake to see what would happen. The result was the following:
Strawberry Shortcake Updated
1-1/2 cups graham cracker crumbs
4 large eggs at room temperature, separated
1/2 cup honey
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
1 lb strawberries, quartered
3 green cardamon pods, crushed
1 clove, crushed
1 tbsp sugar
1/2 cup red Zinfandel
2 tbsp fresh lemon juice
1 cup whipping cream
Preheat oven to 350° F. Coat a 9" springform pan with
cooking spray. Line with parchment.
Beat 4 egg yolks and the remaining cake ingredients until well combined. Add the graham cracker crumbs and mix well.
Beat the 4 egg whites until very foamy, white and doubled in volume, but not stiff enough to hold peaks. Using a rubber spatula mix egg whites into crumb mixture until just combined.
Spread the batter into the prepared pan.
Bake the cake until golden brown, about 30 minutes. Let cool in the pan 10 minutes. Run a knife around the edge to loosen from sides. Remove ring and let cool completely.
Combine the cardamon, clove, sugar and Zinfandel in a small saucepan. Simmer for 3, minutes. Add lemon juice and pour mixture over strawberries. Chill several hours to blend flavors.
Chill mixing bowl and beater in freezer. Add whipping cream and beat until stiff.
Top cake with chilled strawberries and whipped cream.
Yields 10 servings
Strawberry Shortcake Updated
1-1/2 cups graham cracker crumbs
4 large eggs at room temperature, separated
1/2 cup honey
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
1 lb strawberries, quartered
3 green cardamon pods, crushed
1 clove, crushed
1 tbsp sugar
1/2 cup red Zinfandel
2 tbsp fresh lemon juice
1 cup whipping cream
Preheat oven to 350° F. Coat a 9" springform pan with
cooking spray. Line with parchment.
Beat 4 egg yolks and the remaining cake ingredients until well combined. Add the graham cracker crumbs and mix well.
Beat the 4 egg whites until very foamy, white and doubled in volume, but not stiff enough to hold peaks. Using a rubber spatula mix egg whites into crumb mixture until just combined.
Spread the batter into the prepared pan.
Bake the cake until golden brown, about 30 minutes. Let cool in the pan 10 minutes. Run a knife around the edge to loosen from sides. Remove ring and let cool completely.
Combine the cardamon, clove, sugar and Zinfandel in a small saucepan. Simmer for 3, minutes. Add lemon juice and pour mixture over strawberries. Chill several hours to blend flavors.
Chill mixing bowl and beater in freezer. Add whipping cream and beat until stiff.
Top cake with chilled strawberries and whipped cream.
Yields 10 servings
Copyright Donna Detter (C) 2009
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