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Farmer's Market at The Land in Epcot Center. A stawberry and whipped cream stuffed cake.
SERVES 6
2 tablespoons sugar
1/4 cup water
1 1/2 teaspoons cherry brandy
2 tablespoons apricot jam or preserves
1/4 teaspoon strawberry extract
1/8 teaspoon red food coloring
10 3/4 ounces poundcake
1 pint strawberries
1 1/2 cups heavy cream, divided
2 tablespoons confectioners' sugar
1 tablespoon chopped pistachio nuts
1. Combine sugar and water and bring to boil. Add brandy and set aside.
2. Heat apricots until melted [if preserves force through a sieve.] Add extract and coloring. Set aside.
3. Cut cake into 3 even horizonal slices. Wash dry and cap strawberries. Save 6 very nice ones and slice remaining.
Whip 1/2 cup of the cream and fold strawberries inches.
4. Place bottom slice of cake on serving plate. Brush with cherry brandy syrup. Spread half of strawberry/whip cream
mix on cake then top with next slice. Repeat. Top with last slice. Brush with remainder of syrup.
5. Beat the last of the cream with confectioner's sugar until stiff. Frost cake with this. You may use a pastry bag
for this also. Pipe shell boarder around top and bottom edge.
6. Cut saved strawberries in half. Arrange 3 rows on cake top. Brush apricot glaze on strawberries. Sprinkle nuts around
edge. Chill cake.
7. Refrigerate any leftovers. Cook time is make and chill time. It can vary but don't let it set too long.
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