Strawberry Cream Cake
3/4 cup sifted whole wheat pastry flour
3/4 cup sifted oat flour
1 tablespoon baking powder
cup butter, slightly softened
cup packed light brown sugar
1 cups Splenda
2 egg yolks + 3 whites, at room temperature
3/4 cup 2 percent milk, at room temperature
1 teaspoon vanilla extract
3/4 cup heavy cream
cup strawberry fruit spread
1 pint strawberries, hulled and sliced
To Make the Cake:
1. Preheat the oven to 350 degrees F. Butter and flour an 8" round cake pan or 8" x 8" baking pan.
2. In a small bowl, combine the pastry flour, oat flour, and baking powder.
3. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar, and Splenda until creamy, about 2 minutes.
4. Add the egg yolks, one at a time, beating until the mixture is somewhat fluffy, 3 to 4 minutes.
5. Beat in the flour mixture alternately with the milk in 3 additions. Beat in the vanilla extract.
6. In a clean, large bowl, beat the 3 egg whites until they form stiff but moist peaks, about 1 minute. Spoon 1/3 of the whites on top of the egg yolk mixture and gently fold in. Fold in the remaining whites. Spoon into the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
7. Cool in the pan on a rack for 10 to 15 minutes. Remove to the rack and cool completely.
To Make the Topping:
1. In a clean, large bowl, whip the cream until firm but soft peaks form, and refrigerate.
2. Melt the fruit spread in a small skillet over very low heat, stirring, about 15 seconds. To make a layer cake, split the completely cooled cake horizontally into 2 layers. Spread 1/3 of the fruit spread over the cut side of the bottom layer. Cover with 1/3 of the whipped cream and 1/3 of the berries. Top with the remaining layer and coat with the remaining fruit spread and whipped cream. Arrange the remaining berries over the top.
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Wäre klasse wenn jemand mir das Übersetzen könnte. :o)
Liebe Grüße
Lela
