The best delicious Strawberry-rhubarb "courting" Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Strawberry-rhubarb "courting" Cake recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Strawberry-rhubarb "courting" Cake.
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FOR CAKE
1 c Unsalted butter; room
-temperature (2
; sticks)
1 c Plus 8 tablespoons sugar
4 Eggs
3 ts Vanilla extract
2 3/4 c All purpose flour
4 ts Baking powder
2 ts Ground nutmeg
1 ts Salt
1/4 c Milk
1 1/2 c Chilled whipping cream
Powdered sugar
1 Basket strawberries; stemmed
-(1-pint)
-FOR COMPOTE-
Makes about 3 1/2 cups
4 c Rhubarb slices; (about 1
-generous
; pound)
; (1/2-inch-thick)
1/2 c Sugar
2 tb Water
1 pk Frozen sliced sweetened
-strawberries; thawed
-(16-ounce)
1/2 ts Vanilla extract
1/2 ts Ground nutmeg
To Make Cake:
Preheat oven to 350F. Butter two 9-inch-diameter cake pans with 1
1/2-inch-high sides. Line bottoms with parchment. Using electric mixer,
beat butter until light. Add 1 cup plus 2 tablespoons sugar and beat until
fluffy. Beat in eggs 1 at a time. Beat in 2 teaspoons vanilla. Sift flour,
baking powder, 1 teaspoon nutmeg and salt into medium bowl. Fold into
butter mixture. Gently mix in milk.
Divide batter between prepared pans. Bake cakes until firm to touch about
30 minutes. Cool cakes in pans on racks 15 minutes. Turn out cakes onto
racks and cool completely.
Split each cake into 2 layers, using serrated knife. Combine cream, 6
tablespoons sugar, 1 teaspoon vanilla and 1 teaspoon nutmeg in bowl. Beat
to stiff peaks. Place 1 cake layer, cut side up, on platter. Spread with
3/4 cup compote, then 1 cup cream. Repeat layering with 2 more cake layers,
compote and cream. Top with last cake layer, cut side down. Cover cake and
chill 1 hour. (Can be prepared 6 hours ahead. Keep refrigerated.)
Dust with powdered sugar. Arrange berries atop cake. Serve, spooning some
of remaining compote over each slice.
To Make Compote:
Combine rhubarb, sugar and water in heavy medium saucepan. Bring just to
boil. Reduce heat, cover and cook just until rhubarb is tender, about 5
minutes. Remove from heat; mix in berries, vanilla and nutmeg. Chill until
cold. (Can be made 1 day ahead. Keep chilled.)
Serves 10.
Yields
1 servings
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