Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The European Cake Cookbook by Tatyana Nesteruk*. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!
Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.
The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.
The August 2019 selections were...
- Culinary Adventures with Camilla
- All That's Left Are The Crumbs
Strawberry Swiss Roll
Note: The Berry Ricotta Mousse Cake was not chosen by any group members
After going on an assignment to one of the Santa Cruz farmers' markets, and picking up a bounty of organic strawberries, I knew which one I wanted to make! Well, I supposed I could have also made the Strawberry Swiss roll, but the Dacquoise was calling my name.
Ingredients makes one cake
- 8 egg whites
- 1 C organic granulated sugar
- 1 t pure vanilla extract
- 1/3 C flour
- 1-3/4 ground almond meal
- Also needed: parchment paper, baking sheets, springform pan
- 8 ounces mascarpone cheese, softened
- 1/2 C organic strawberries, crushed
- 2 C organic heavy whipping cream, chilled
- 1/2 C organic granulated sugar
- 1 t pure vanilla extract
- 2 C sliced organic strawberries
- 1/2 C organic heaving whipping cream, chilled
- organic strawberries for garnish
Preheat oven to 325 degrees F. Line two baking sheets with parchment paper. Trace two 8" circles and one 6" circle onto the sheets. I did one 8" and one 6" on one sheet; the other 8" on the second sheet.
In a clean mixing bowl, beat the egg whites and sugar on high speed until stiff peaks form, approximately 7 to 8 minutes. Add the pure vanilla extract and beat until for 30 seconds.
Sift the flour and almond meal into the meringue and fold gently until incorporated.
Remove sheets from the oven and let cool. Once completely cooled, invert layers and carefully remove the parchment paper.
In a small mixing bowl, whisk softened mascarpone cheese with the crushed strawberries.
In another mixing bowl, beat the whipping cream, sugar, and vanilla until stiff peaks form. Incorporate the mascarpone-strawberry mixture. Beat, again, until you have stiff peaks again.
To assemble the cake, use a springform pan. Add one 8" cake layer. Position halved sliced strawberries along the edge of the pan, facing outward. Add a generous amount of the strawberry cream and press the cream over the berries, making sure to fill all the gaps. Add a layer of sliced strawberries and top with the 6" cake layer. Add more cream and more strawberries before topping with the final 8" layer. Refrigerate the cake for 3 to 4 hours or overnight.
When ready to serve, beat the whipping cream and set aside. Release the springform and transfer the cake to a serving platter. Top with whipped cream and more strawberries. Serve immediately.
*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.