Addendum bij de vorige log

In de haast alle hoogtepunten af te ratelen voor ik weer van de computer moest, vergat ik nog te melden dat Pamela donderdag 16 werd. Ze wilde geen feest of wat dan ook en César was buiten de stad. Ze heeft wel telefoontjes gehad en keurig nederlands en spaans met de desbetreffende grootouders gesproken. Ze mocht kiezen wat ze wilde eten voor ontbijt, lunch en avondeten om het toch speciaal te maken en het schoenenrek dat ze wilde hebben zijn we met z'n drieën gaan kopen. 's Avonds wilde ze alleen maar pizza, maar gisteren zijn we met César op haar verzoek naar Zio's geweest en het was weer heerlijk. Sophia en ik deelde een lasagna en César en Pamela de Mediterranean Chicken, want we weten uit ervaring dat de porties hier giganties zijn. Het toetje aten we thuis, want ik had een aardbeientaart gemaakt. Het recept komt van Cook's Illustrated van Mei/Juni van dit jaar:
Cake:
1/4 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
1 cup sugar 5 large eggs (2 whole and 3 separated), room temperature
6 Tbsp unsalted butter, melted and cooled slightly
2 Tbsp water
2 teaspoons vanilla extract

Strawberry Filling
2 pounds fresh strawberries (medium or large, about 2 quarts), washed, dried, and stemmed
4-6 Tbsp sugar
2 Tbsp Kirsch
Pinch table salt

Whipped Cream
8 ounces cream cheese, room temperature
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon table salt
2 cups heavy cream

1. Adjust oven rack to lower-middle position. Preheat oven to 325°F (165 C). Grease and flour round 9 by 2-inch cake pan or 9-inch springform pan and line with parchment paper. In a large bowl, by hand, whisk flour, baking powder, salt, and all but 3 Tbsp of the sugar in mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla. Whisk until smooth.

2. Using a mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes. With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds. Stir one-third of whites into batter to lighten. Add the remaining whites and gently fold into batter until no white streaks remain. Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment. Invert cake again; cool completely, about 2 hours.

3. Cut in half 24 of best-looking berries and reserve. Slice or quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally. The sugar will macerate the strawberries, making them soft, and generating liquid. Strain the juices from berries and reserve (you should have about 1/2 cup). In foodprocessor with metal blade pulse macerated berries 5 times, about 1 second each.

In small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes. Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine. Set aside until cake is cooled.

4. When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).

5. Using large serrated knife, slice cake into three even layers. Place bottom layer on cardboard round or cake plate and arrange ring of 12-20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer. Pour one half of puréed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake. Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge. Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge). Repeat with 12-20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top. Spread remaining whipped cream over top; decorate with remaining cut strawberries.

Serve immediately, or keep chilled. If the whipped cream warms to room temperature it will be harder to keep stable while cutting. Serves 8 to 10. (Zie ook http://www.elise.com/recipes/archives/001872strawberry_cream_cake.php waar het recept ook opgeschreven staat en goede stap voor stap foto's staan).

Tot slot een foto van Biscuit en het konijn (dat inmiddels weer naar huis is)en een foto van Sophia voor het huisje waar ze sliep op camp.