The first time I made this cake was for my sonJivko’s IO-th birthday. I wanted to break the routine of thematic birthday cakes – a train, a circus, Batman sign, etc. I wanted a break from the supermarket artificial cake mixes, Cool Whip and icing. No recipe, fresh products: a parfait base, freshly whipped cream, strawberries and some jelly to hold them. I only found out later as I learned English, this was the ever so popular Strawberry short cake.
4 eggs, separated yolks from whites
1 c sugar
1 c flour
2 ts backing powder
1 ts vanilla extract
Syrup
1/2 c sugar, 1/2 c water, 1/2 c cognac
2 c whipping cream
1/2 c sugar
1 ts vanilla extract
1 lb srawberry, cleaned and cit in half
1 packet of Strawberry Jello powder
Heat the oven to 37 5 F. Whip the egg whites with half of the sugar to a stiff merengue. Separately beat the egg yolks with the remaining sugar, flour and vanilla extract added gradually. (never dump everything at the same time). Fold in 1/2 of the merengue and then gently the other half. Poor into oiled parchment paper covered spring form. Bake for about 20 minutes until pale blush. Prepare the syrup by simmering the sugar in the water until dissolved and then poor in the cognac.
Set aside to cool and spoon over the cake base.
Prepare the stawberry jello by the instructions on the box. While it is chilling, clean and slice the strawberries
Whip the cream with the sugar and vanilla and layer on top of the cake. Arrange the strawberries and poor the thickening jello over.
Place the cake form in a rimmed platter and refrigerate. When jello had set you can remove the side of the form.