Daring Bakers July Challenge: Strawberry Mirror Cake!
*UPDATED WITH HOW-TO PICTURES*
I must admit, I had a lot of fun with this one. I have always loved light creamy desserts ones which the dessert’s beauty matches its taste! But as I am a novice baker, this is something I would have never attempted on my own – I always thought it was too hard, too time consuming and just plain too annoying. So, in order to no longer have this excuse, I joined the Daring Bakers in June. I wanted to make sure that I learned how to bake, to really learn so I would know once and for all if my feelings about baking were actually based in truth, or if it was something I was just assuming. Now that I have joined and completed two challenges, I must say that baking is not really as god-awful as I thought! I have realized that I am not a big fan of baking breads as I do not enjoy the sensation of kneading. However, whipping eggs and cream and sifting flour – that is not so bad at all. I must say I get a real satisfaction out of seeing these creations come together and I am really looking forward to the next challenge! This month’s challenge was hosted by Peabody.
This is a very time consuming recipe.. However, I do believe it is worth making. This weekend Roberto and I celebrated our engagement with my family and so in honor of this momentous occasion, I decided to prepare this beautiful pastry. It is a labor of love to a day dedicated to love, all decked out in the color of love – PINK.
I garnished each of my slices with a dollop of Irish Cream whipped cream and a whole strawberry. They were big slices, but everyone at the table finished theirs! So I think that was a good sign! We were surprised at how light the cake was for its size!
I will be posting all the “how-to” pictures later on today. I just wanted to make sure to get his up this morning before I head off to the cooking school for another week of kids’ camp! This week they will be learning about ethnic cuisines!
INGREDIENTS:
The only thing I omitted from the recipe is the strawberry liquor.
Strawberry Mirror Cake
3 eggs
3 egg yolks
¾ cup sugar
1 tsp vanilla extract
3 egg whites
1/8 tsp cream of tartar
2 TBSP sugar
2/3 cup sifted cake flour
½ cup water
1/3 cups sugar
2 TBSP kirsch or strawberry liqueur (I omitted this and it turned out fine)
Strawberry Bavarian Cream
2 ½ TBSP unflavored gelatin
1 ½ cups strained strawberry puree(1 ½ baskets)
5 egg yolks
2/3 cup sugar
1 ½ cups milk
1 TBSP lemon juice
several drops of red food coloring
1 ¾ cups whipping cream
Strawberry Mirror
1 tsp lemon juice
1 TBSP kirsch (I omitted this as well)
1 TBSP water
1 TBSP unflavored gelatin
Few drops of red food coloring
Strawberry Juice
1 ½ pints of strawberries(18 oz)
¾ cup sugar
¾ cup water
METHOD:
1. Preheat oven to 450F. Butter and flour the sides of an 11-by-17 inch jelly roll pan(rimmed baking sheet). Line bottom of pan with a sheet of parchment paper cut to fit bottom pan exactly.
2. To prepare the cake, beat eggs, egg yolks and ¾ cup sugar together in a medium bowl until thick and light. Beat in the vanilla.
3. In a separate bowl, beat the egg whites until foamy, ad cream of tartar and beat until whites begin to form peaks. Add the 2 TBSP sugar and beat until the whites hold stiff, glossy peaks(do not over beat).
4. Sift flour over the egg yolk mixture and fold in . Stir in one fourth of the whites. Then carefully fold in the remaining whites.
5. Spread batter evenly in pan. Bake until light brown and springy to touch(7 to 10 minutes). Cool in pan 5 minutes. Run a knife along edge to loosen. Invert cake tin to cut out 8 ¼ inch circles of cake. Wrap the cake layers, separated with waxed paper, and set aside. Cake may be frozen at this point.
6. To make soaking syrup: Combine water and the 1/3 cup sugar in saucepan; bring to a boil to dissolve sugar. Cool to room temperature; flavor with liqueur. Set aside or refrigerate in glass jar until ready to use.
7. To assemble cake: Brush sides of 10-inch springform pan lightly with flavorless salad oil or almond oil. Cut out a cardboard circle that is exactly the same size as the bottom inside of the pan; cover cardboard with aluminum foil and fit into bottom of pan. Center one layer of the cake bottom of pan. Brush the cake with some of the soaking syrup to just moisten(not drench) the cake; set aside.
8. Prepare Strawberry Bavarian Cream.
Immediately pour about half of the Bavarian Cream over the first layer of cake in the pan. Set the next layer of cake on top of the cream.
Pour remaining Bavarian Cream over cake and smooth top of the cream with spatula. Refrigerate until the cream sets(1 to 2 hours).
9. Prepare the Strawberry Mirror.
(see pictures of how to below)
10. To serve: Wrap a hot towel around the outside of springform pan for a few minutes. Run a small sharp knife tip around the edge of the Strawberry Mirror to separate it form the sides of pan. Mirror will tear when sides are unlatched if it is stuck at ANY point. Slowly unlatch the pan and slide it off the cake. Slice cake in wedges and serve in upright slices.
Prep Work
Strawberry Puree
Take about a pint of strawberries (about 16 oz) and puree them in a food processor and reserve for the Bavarian cream.
Strawberry Bavarian Cream
1. Sprinkle the gelatin over the strawberry puree in a small bowl and set aside until spongy.
2. Combine egg yolks and sugar in a bowl and beat until light. Bring milk to a boil in sauce pan. Pour hot milk into yolk mixture and stir with a wooden spoon(it doesn’t say so but I would temper the egg mixture first to be safe). Return this mixture to the saucepan and cook over medium heat, stirring constantly, until your finger leaves a clear trail in sauce when drawn across the back of the spoon.(Do not boil or mixture will curdle.) Immediately remove from heat and stir in softened gelatin mixture. Pour into a stainless steel bowl place over a bowl of ice water. Stir in lemon juice and a few drops of red food coloring. Cool over ice water, stirring occasionally, until mixture thickens to the consistency of softly whipped cream.
3. While gelatin mixture is cooling, whip the whipping cream until it holds soft peaks. When the gelatin mixture resembles softly whipped cream, fold the whipped cream into the gelatin mixture.
Strawberry Juice
Wash and hull strawberries; coarsely chop. Place strawberries in saucepan; crush to start juices flowing. Place over low heat; add sugar and water; simmer slowly 10 minutes. Pour juice and pulp through damp jelly bag or cheesecloth-lined colander and drain into a bowl for 15 minutes(Do not press down on fruit).
Strawberry Mirror
1. Prepare strawberry juice.
2. Place lemon juice, kirsch, and water in a small bowl. Sprinkle gelatin over this mixture; set aside until spongy and soft.
3. Measure 1 ½ cups Strawberry juice into a small saucepan and bring to a simmer; pour over gelatin mixture and stir to dissolve gelatin. Tint to desired color with red food coloring. Place bowl over bowl of ice water and stir occasionally until the mixture is syrupy and just beings to thicken(do not let jell); remove from ice water.
4. When mixture is syrupy, pour a 1/16-inch layer over the top of cake. Refrigerate until set.
5. Eat and ENJOY!
Adapted from Cakes and Pastries At The Academy by the California Culinary Academy 1993
Andrea - July 30, 2007 at 9:53 am
I like how you decorated the top. Very pretty!
Jeff - July 30, 2007 at 10:04 am
I’d love to make this…but the wife doesn’t go for gelatin
Jerry - July 30, 2007 at 10:08 am
Jenn,
As usual it looks beautiful. I’d love a slice!
Dharm - July 30, 2007 at 10:08 am
Well Done! I was looking for your post the whole day quite forgetting that I am at least 12 hours ahead of you! The cake looks great.
swapna susarla - July 30, 2007 at 10:24 am
Hi
the cake looks awesome.
Cris - July 30, 2007 at 10:43 am
Wow Jenn, congrats! It looks like a lot of work, but the result is amazing! I am drooling here on my keyboard!
Hilda - July 30, 2007 at 10:46 am
Congratulations on your engagement! and your cake looks like it was beautiful and tasty.
gilly - July 30, 2007 at 11:01 am
Way to go Jenn! Your cake looks beautiful, and I love how you decorated it – such lovely touches! Congrats on your engagement!!
Deborah - July 30, 2007 at 11:15 am
Beautiful!! Well done!!
Katiez - July 30, 2007 at 1:14 pm
Gorgeous Cake!
And very impressive that you took on the challenge of baking it… and for a party at that!
Well done!
Dagmar - July 30, 2007 at 1:16 pm
Congratulations to the engagement! Well done with the cake, it looks great!
Sara - July 30, 2007 at 2:08 pm
Looks great!
breadchick - July 30, 2007 at 2:59 pm
Congrats on your engagement! And the cake looks lovely.
Meeta - July 30, 2007 at 3:28 pm
Jenn, this is a great looking cake. Great job!
Figs Olives Wine - July 30, 2007 at 6:40 pm
Dayum Jenn….I’m so impressed! The cake is perfection – what gorgeous work you do. I hope the engagement celebration was wonderful. You certainly had something very special to serve! You look gorgeous in the photo by the way!
Ivonne - July 30, 2007 at 7:43 pm
Your cake looks so pretty! Great job!
Jenny - July 30, 2007 at 9:29 pm
Congrats on your engagement! And nice job on the cake!
Pepy - July 30, 2007 at 10:55 pm
I should try this one. Since I still have a pack of strawberry gelatin
Linda - July 30, 2007 at 11:38 pm
Congrats on the engagement and the beautiful cake! I just wish I had these pictures before I made the cake! LOL!
-Linda
MyKitchenInHalfCups - July 31, 2007 at 12:05 am
Fantastic cake for an engagement celebration Jann! Congratulations!
It is a thrill to turn out a cake this pretty! Well done.
Truffle - July 31, 2007 at 4:35 am
Congratulations. What fantastic news! This is such a beautiful creation. You’ve done a brilliant job.
Cecily - July 31, 2007 at 5:11 am
Hi Jenn
You really did a fantastic job with that challenge.Thank-you so much for the effort of posting the step-by-step pics.These pics really speak a thousand words to me.It really makes visualizing the instructions so much easier.
Congratulations on your engagement and may you and your love one be blessed.
The Leftover Queen - July 31, 2007 at 9:03 am
Thanks everyone so much for your comments! This is a crazy week for me! I will respond to all of you individually as soon as I can!
THANK YOU!
Ari (Baking and Books) - July 31, 2007 at 9:12 am
Pink is definitely the color of love & congratulations on your engagement!
Love the photos, that first one made my mouth start to water, lol.
veron - July 31, 2007 at 9:13 am
Great pictures to go with the entire process! Gorgeous mirror cake!
Lisa - July 31, 2007 at 10:04 am
Congrats on your engagement, Jenn =)
Your cake is just gorgeous.. way to go! I’m so glad you are starting to appreciate baking more and more.. I’m the same way.. more of a cook than a baker – so with each new challenge my like for baking is turning into a love for baking!
xoxo
Patricia Scarpin - July 31, 2007 at 10:10 am
Mouthwatering, Jenn – love the step by step photos, too!
Lia - July 31, 2007 at 11:18 am
beautiful cake! i owe to have a sliced of it 😉
Susan - July 31, 2007 at 5:06 pm
Beautiful results, Jenn. A perfect sweet to celebrate the great occasion.
Lynn - July 31, 2007 at 6:08 pm
Super job. Your cake looks beautiful! I love your process photos – very helpful. Thanks for posting them.
peabody - August 1, 2007 at 3:18 am
I’m so glad you enjoyed it. And thanks for posting the step by step photos, that was an excellent idea.
Laura - August 1, 2007 at 4:21 am
Congratulations on your engagement Jenn, and well done on the beautiful cake to celebrate with.
Peter - August 1, 2007 at 10:07 am
Whoa Jenn, seriously…with a cake like that there would be no leftovers. A serious consideration to a name change!
Tartelette - August 1, 2007 at 2:23 pm
Great step by step tutorial!Glad you are appreciating bakig more and more, I would die without whisking sugar once a day!!
Congratulatins on your engagement. Your cake is gorgeous!
Sylvia - August 1, 2007 at 3:08 pm
Jenn,looks delicious and I love the step by step photos ,amazing job. BTW you look so pretty in the cake photo… .:)
The Leftover Queen - August 1, 2007 at 3:21 pm
Thanks for all your commenrts everyone! This is such a crazy week for me. I have been doing kids cooking camp in the AM and teaching adult classes at night this week. I am so behind in all of my other projects at the moment, including this poor blog and getting back to all of you!
Thanks so much for all your lovely comments. I will be sure to keep on doing step by step photos! I love when cookbooks have them so I have been trying to do that more with my recipes as well!
I am really proud of this cake. It took me 2 days to make it, but the rush it gave me was worth more than that – but no, I will not be baking my own wedding cake! That is for sure! Too bad there are no Daring Bakers near me – that would be quite the monthly challenge, wouldn’t it!?
Thanks again for stoppping by everyone and fr your lovely comments!
Best! Jenn
Cheryl - August 1, 2007 at 3:50 pm
Again I really like pictures of all the steps you took. It really gives everyone a feel of what it really took to make this. What a great success.
Anne - August 1, 2007 at 8:17 pm
Your cake is lovely! Love the step-by step photos 🙂
The Leftover Queen - August 2, 2007 at 2:34 pm
Thanks again!
Elle - August 3, 2007 at 7:29 pm
Congratulation on your engagement and on a beautiful PINK cake. Your photos of the step by step process are gorgeous and very helpful. A great Daring Baker effort! Sorry I’m so late to comment.
The Leftover Queen - August 3, 2007 at 9:18 pm
Thanks so much Elle!
Dolores - August 4, 2007 at 1:52 pm
I love your how-to approach. The photographs would have been helpful as I was making the cake; they’ll undoubtedly be a godsend to any of your readers that try it.
And what a glorious reason you chose for making it. Congratulations to both of you!
The Leftover Queen - August 4, 2007 at 2:44 pm
Thanks so much Dolores for your thoughtful comments! It would be great if anyone tries to make it!
Anne Lossing - August 14, 2007 at 6:08 am
Hi Jenn,
That cake looks totally yummy and a great choice for a special occasion!
I have written several times to let you know that the code is on my blog, but my e-mails keep returning marked undeliverable.
Thanks … Anne
TBC - August 14, 2007 at 2:22 pm
Your cake looks so beautiful! I would never have the heart to cut it and eat it!
The Leftover Queen - August 14, 2007 at 3:13 pm
Hi Anne! Thank you! I have gotten you all squared away!
Hi TBC – thanks! It was kind of hard to eat it….but if we don’t eat our food what is the good in making it?!
Huy - October 24, 2008 at 3:04 am
Thank you very much for your tutorial. But I don’t know exactly how many grams a cup of flour is, or anybody’s help. Thank in advance.
Svetlana - November 6, 2011 at 8:11 am
I would like to have a slice of your wonderful cake! I’ll try to make it some day.