Vesuvius Cake With Strawberries Cream Recipes

STRAWBERRIES AND CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
• In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans.
• Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.
• To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.
• To make the frosting: Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.
• Spread remaining whipped cream on cake top. Top with quartered strawberries.

STRAWBERRY CAKE WITH BASIL WHIPPED CREAM

Steps:

• For the basil whipped cream: Bring the cream to a simmer in a small saucepan. Remove from the heat and stir in the basil. Let sit 30 minutes, then strain and refrigerate until cold, at least 2 hours.
• For the cake: Preheat the oven to 350 degrees F with a rack in the middle. Butter and flour a 9-inch cake pan and line the bottom with a circle of parchment.
• Stir together the flour, baking powder and salt in a medium bowl. Beat the butter and 1/2 cup of the granulated sugar on high speed in a mixer fitted with the paddle attachment until light and fluffy, about 3 minutes, scraping down the sides occasionally. Reduce the speed to low and mix in half of the flour mixture. Add the milk and vanilla and mix to combine. Add the remaining flour mixture and mix just until smooth.
• In a clean mixer bowl, whisk the egg whites and remaining 1/4 cup granulated sugar to firm peaks. Stir about a third of the egg whites into the batter to lighten it, then gently fold in the remaining egg whites. Spread the batter into the prepared pan. Bake until a tester in the center comes out clean, about 25 minutes. Cool in the pan on a rack for about 10 minutes, then remove from the pan and cool completely.
• For the strawberries: Combine the strawberries and granulated sugar in a medium bowl. Toss well and refrigerate until the sugar dissolves and the berries become juicy, about 30 minutes. Taste and add a little more sugar if needed. When ready to serve, add the basil and toss.
• Put the chilled cream in the bowl of a mixer fitted with the whisk attachment. Whisk on medium until foamy, then gradually add the confectioners' sugar and increase the speed to high. Whisk to form soft peaks, about 2 minutes. Whisk in the vanilla.
• Split the cake horizontally with a serrated knife into 2 thinner layers. Place the bottom layer on a serving platter. Top with half of the whipped cream and then half of the strawberries. Add the top layer, cut-side down. Top with the remaining whipped cream and strawberries. Garnish with basil sprigs and serve immediately.

VESUVIUS CAKE WITH STRAWBERRIES & CREAM

Steps:

• Whip cream until it starts to thicken. Add sugar slowly to desired texture and taste. Cover bowl and put in fridge.
• Cook Molten Lava Cakes per package directions. Let cool for 5 minutes.
• Slice each cake in half and arrange in pretty dessert dishes with a strawberry and large dollop of whipped cream. Sprinkle with turbinado sugar.
• Serve and yum yum!

RED VELVET STRAWBERRY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch cake pans and sprinkle with flour if pans don't have a smooth bottom.
• Whisk 3 cups flour, cocoa powder, baking soda, and salt together in a bowl.
• Beat 1/2 cup butter in a bowl using an electric mixer until creamy and smooth. Add 1 1/2 cups sugar and beat until fairly creamy, about 2 minutes. Pour in vegetable oil and beat until combined, about 30 seconds more.
• Beat in egg yolks, vanilla extract, vinegar, and enough food coloring to reach desired color. Pour in flour mixture, alternating with buttermilk, on low speed until just incorporated, making sure to not overmix the batter.
• Beat egg whites until thick and frothy in a separate bowl; fold into the batter. Pour batter into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Be careful not to overbake. Let cakes cool in the pans for 10 to 20 minutes before transferring to a wire rack or serving plate to cool completely.
• Whisk sugar, flour, and salt in a saucepan to combine. Whisk in milk gradually, making sure there are no lumps. Place saucepan over medium heat. Stir until thickened. Pour mixture into an airtight container and refrigerate until completely cool, about 1 hour.
• Place frosting in a mixing bowl. Add lemon juice and vanilla extract. Mix with an electric mixer on high speed to combine. Whip in cream cheese, 1 tablespoon at a time. Whip in butter and continue to mix until you have a really thick frosting. Place into an airtight container and refrigerate if not using immediately.
• Frost cooled cake and place sliced strawberries between the 2 layers.

BAKED VESUVIUS

Steps:

• Combine apricot preserves and 1/2 teaspoon TABASCO® Sauce in small bowl.
• Place sponge cake cups 3 inches apart on cookie sheet.
• Brush with apricot mixture.
• Place 1 scoop ice cream on each sponge cake cup.
• Freeze until firm.
• In large bowl beat egg whites until soft peaks form.
• Gradually add remaining 1/2 teaspoon TABASCO® sauce, allspice and marshmallow crème; beating until soft peaks form.
• Spread meringue evenly over ice cream and sponge cake cups,covering completely.
• Freeze.
• To serve, preheat oven to 500°F Remove meringue-covered sponge cake cups from freezer; bake for 3 to 4 minutes or until lightly browned.
• Garnish each with strawberry fan and serve immediately.
• Makes 4 servings.