Strawberry Shortcake Flan
This recipe makes 8 servings
- Portion size: 8
You can assemble and refrigerate this taste of summer for up to two hours.
- 5-1/2 cups 5-1/2cupshulled strawberrystrawberries
- 1 tbsp 1tbspgranulated sugar
- 1 tsp 1tspkirsch, (optional)
- 3/4 cup 3/4cupwhipping cream
- 1/3 cup 1/3cuppeachpeaches or apricots or red currant jam Cake:
- 2 2eggeggs, at room temperature
- 2/3 cup 2/3cupgranulated sugar
- 1/4 cup 1/4cupwarm water
- 1-1/2 tsp 1-1/2tspvanilla
- 1 cup 1cupall-purpose flour
- 2 tsp 2tspbaking powder
- 1 pinch 1pinchsalt
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.
Additional information :
Strawberry Shortcake Layer Cake: Bake cake in 8-inch (1.2 L) round cake pan. Halve cooled cake horizontally. Place top layer, cut side up, on platter; spread with half of the puree. Top with three-quarters of the whipped cream. Spoon remaining puree over cut side of remaining cake; place on top of whipped cream. Spread with remaining whipped cream and cover with berries.