Ann Kathleen Mckay's Strawberry Cake A La Dacquoise Recipe

• 1 x Genoise, 9-inch **
• 2 c. Buttercream **
• 1/4 c. Eau de Vie Framboise (raspberry brandy)
• 1 c. Creme fraiche
• 1/2 c. Cream, heavy
• 1 pt Strawberries Strawberry leaves, and flowers
• 12 x Fraise des bois with stems (wild strawberries) (optional)

1. Cut one of the two 9-inch genoise in two.
2. These "half-layers" will be the top two layers of the cake.
3. The whole genoise will be the bottom.
4. Sprinkle each of the three genoise layers lightly with 2 Tbsp.
5. of Framboise.
6. Flavor 2 c. of buttercream with 1 Tbsp.
7. of Framboise.
8. Whip the creme fraiche and heavy cream together to create stiff peaks.
9. Add in 1/4 c. of creme anglaise and 1 Tbsp.
10. Framboise and continue whipping till stiff peaks form again.
11. If the strawberries are small, slice them in half lengthwise.
12. If they are larger, slice them crosswise into 1/2-inch slices.
13. Spread the full thick layer of genoise (that will be the bottom of the cake) with one-third of the buttercream.
14. Arrange sliced berries around the perimeter of the cake, with the cut side out.
15. Continue to cover the bottom of the cake with half of the berries and spread with half of the whipped cream-creme anglaise mix.
16. Repeat the same process for the second layer of genoise then place the final layer on top and spread with a thin layer of buttercream.
17. Smooth nicely.
18. With a small star tip on a pastry pipe, make an attractive border around the top of the cake with the remaining buttercream.
19. (You can add in food coloring to the buttercream at this point if you like.)
20. Arrange the fraise des bois (wild strawberries with their stems) along the perimeter of the cake then garnish with strawberry leaves and flowers.
21. Chill for 2 - 4 hrs before serving.
22. Preparation Time: 1 1/2 hrs

genoise, buttercream, framboise, cream, strawberry leaves, fraise des bois

Taken from cookeatshare.com/recipes/ann-kathleen-mckay-s-strawberry-cake-a-la-dacquoise-65610 (may not work)