Ann Kathleen Mckay's Strawberry Cake a La Dacquoise
1 ea Genoise, 9-inch ** 2 c Buttercream ** 1/4 c Eau de Vie Framboise -- (raspberry brandy) 1 c Creme fraiche 1/2 c Cream, heavy 1 pt Strawberries Strawberry leaves, and -- flowers...
Ingredients
- 1ea genoise, 9-inch **
- 2c buttercream **
- 1/4c eau de vie framboise
- 1/2c cream, heavy
- 1pt strawberries
Directions
- 1
1 ea Genoise, 9-inch ** 2 c Buttercream ** 1/4 c Eau de Vie Framboise -- (raspberry brandy) 1 c Creme fraiche 1/2 c Cream, heavy 1 pt Strawb
- 2
Cut one of the two 9-inch genoise in two
- 3
These "half-layers" will be the top two layers of the cake
- 4
The whole genoise will be the bottom
- 5
Sprinkle each of the three genoise layers lightly with 2 tablespoons of Framboise
- 6
Flavor 2 cups of buttercream with 1 tablespoon of Framboise
- 7
Whip the creme fraiche and heavy cream together to form stiff peaks
- 8
Add 1/4 cup of creme anglaise and 1 tablespoon Framboise and continue whipping until stiff peaks form again