H*A*P*P*Y B*I*R*T*H*D*A*Y A*M*E*R*I*C*A!!
You look amazing for 240 years old. I so appreciate that I live in this special country and have the freedom that I do. A special thank you to all the military, including my oldest son who serves, that sacrifice every day to keep it that way!
And a happy birthday to that same son, who came into the world one day after all the fireworks and hoopla. Love you!!
Here’s a special cake to celebrate both events!
I love strawberry shortcake, but was never fond of the biscuit-like shortcake that was used. My mom would sometimes buy those little sponge cakes that looked like round savarin molds with that little indent in the top. Those were a bit better, but my favorite was when we juiced up the fresh strawberries with sugar and served it over her home-made angel food cake.
Well, years ago, I was looking for something different still and came up with this version of a Corn shortcake, sweetened with maple syrup and honey, which keeps it moist and is lightened with whipped egg whites. The baked layers are moistened with an, easy to make, Orange Zested Honey Sauce and are layered with Chantilly Cream, flavored with that same delicious honey sauce, and beautiful fresh blueberries and strawberries plopped in that cream. The moist, lightly sweetened cake with the pillow of sweetened cream paired up with the perfect summer fruit is so, so good. Add a little more of the sauce and you truly are in heaven.
The extra bonus here is that you can have it resemble the American flag without much effort. Perfect for your 4th of July celebration!!
Here are a few steps with pictures.
The eggs are separated in this recipe. The whipped egg whites, sweetened with some of the honey syrup lightens the mix.
Prepare a loaf pan by greasing it and lining the bottom with parchment. I do this with all my cakes. It guarantees that the cake comes out of the pan.
I could have reduced the heat on my oven so I could have avoided the doming. Probably by 25 degrees. But, no worries, I just trimmed the top a bit to eliminate that dome. I like to turn the cake over so that I’m icing a flat surface anyway.
Next, you’ll torte the layers. That just means that you’ll cut the cake horizontally into the desired number of layers. In this case, you’ll make two cuts to create three even layers. I know this step scares some people and that there are numerous gadgets on the market to ensure that you get nice even layers. The trick, I think, is to put the cake on a turntable. Resist the urge to cut completely across. That’s where it goes wrong. Get at eye level and saw, do not push, a serrated knife at the desired height. Keep your eye at the same height that you want to cut, at all times. Saw, while slowly rotating the cake. Keep sawing, where you’ll start with a 1/2″ indent, then you’ll make it around and be 1″ in and continue that way until you get to the center. It works every time.
Make your cream and now it’s time to assemble the cake. Place the top layer upside down on your serving plate – the top is now the bottom. Using a clean pastry brush, brush the honey syrup onto the bottom layer. Pipe a layer of Chantilly Cream onto the bottom layer and place sliced strawberries and bluberries onto the layer. Continue with the second layer. Place the last layer on top, upside down, so you are working with the flat side. Brush with the honey syrup and place another layer of cream on top. Place the strawberries and blueberries in a decorative pattern or if you’re making the American Flag, follow the placement in the photo above.
*Gluten Free Farina All Purpose Flour here.
Do checks and stripes go together? I think they do when the napkin is this beautiful. Linens by http://www.dotandarmy.com
Until next time…