Strawberry Walnut Cream Cake 1956

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make 8 inch spring form cake;.
  • Grease with butter an 8 inch spring form pan.
  • Sprinkle first with granulated sugar.
  • Then dust with flour, removing by tapping excess out.
  • Set oven to 350 degrees.
  • Beat the eggs and sugar, and coffee granules over a saucepot of hot water on medium heat.
  • Beating with a rotary beater until mixture is thickend and leaves a ribbon like effect with beaters are lifted.
  • Take from the heat and beat until cool.
  • If you are using an electric beater, than the cooking process is not really necessary.
  • Sift the measured flour and fold into the cooled egg mixture, alternating with the walnuts in three batches.
  • Pour into the prepared sugared floured pan.
  • Bake 350 degrees for 30 minutes or until tester comes away clean.
  • Turn onto a wire rack and cool.
  • Slice the berries reserving a few for decorations.
  • Whip the heavy cream until it holds its shape.
  • Can sweeten if desired with a tablespoon corn syrup.
  • As you will notice the berries and cream is not sweetened.
  • When the cake is cooled and about ready to serve, split cake into three layers.
  • Remove 1/3 of the whipped cream for the top plain layer.
  • Combine the remaining whipped cream with the berries.
  • Place first layer onto serving dish and place 1/2 of filling .
  • Top with second layer and another of filling.
  • Top with final layer and and last of the whipped cream, garnish with a few whole berries.
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