You can assemble and refrigerate this taste of summer for up to two hours.
- Portion size 8 servings
- 5 1/2 cups hulled strawberries
- 1 tablespoon granulated sugar
- 1 teaspoon kirsch (optional)
- 3/4 cups whipping cream
- 1/3 cup peach
- 1/3 cup apricot
- 1/3 cup red currant jam
- 2 eggs at room temperature
- 2/3 cups granulated sugar
- 1/4 cup warm water
- 1 1/2 teaspoon vanilla
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
Grease 11-inch (28 cm) flan pan with raised centre. Place round of parchment or waxed paper in raised centre; grease and dust with flour. Set aside.
Cake: In bowl and using electric mixer, beat eggs, sugar and water for 10 minutes or until ribbons are left when beaters are lifted. Blend in vanilla. Stir together flour, baking powder and salt ; sift half over egg mixture and fold in. Sift remaining flour mixture over top; fold in.
Spread in pan; bake in 350°F (180°C) oven for 20 to 25 minutes or until top springs back when lightly touched. Let cool on rack for 5 minutes. Loosen edge and invert onto rack; let cool completely.
Meanwhile, slice strawberries in half, set 4-1/2 cups (1.125 L) aside. In food processor or blender, puree remaining berries, 2 tsp (10 mL) of the sugar, and kirsch (if using). Whip cream with remaining 1 tsp (5 mL) sugar. Spread puree in centre of cake; top with whipped cream. Starting at outside, cover with concentric circles of strawberries, cut sides down.
In saucepan, melt jam with 3 tbsp (50 mL) water, stirring until smooth. Let cool slightly; brush over berries. Serve within 2 hours.