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STRAWBERRY LEMON BAVARIAN CAKE

Old World delights,

For the shortbread:

  • 1 stick unsalted butter, softened
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon double-acting baking powder
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour

For the Bavarian:

  • 1/4 cup fresh lemon juice
  • 1 cup sugar
  • 2 tablespoons orange-flavored liqueur
  • 3 envelopes unflavored gelatin
  • 2 cups well-chilled heavy cream
  • 1 1/2 pints strawberries, diced, about 3 cups
  • 24 strawberries, halved, for garnish

Preheat oven to 350 degrees.

To make the shortbread: In a bowl, cream butter, sugar and vanilla. Add flour, baking powder and salt and stir until it forms a dough. Spread evenly in the bottom of a 10-inch springform pan and bake in the middle of the preheated oven for 20 to 25 minutes or until golden. Cool and chill in the pan for 15 minutes.

For the Bavarian: In a small saucepan, stir together lemon juice, sugar, liqueur and 2 tablespoons water. Sprinkle gelatin over mixture and let soften for 1 minute. Heat over moderately low heat, stirring until sugar and gelatin are dissolved.

Set the pan in a bowl of cold water -- do not add ice -- and stir until just cool but still liquid. In a chilled large bowl, beat the cream with an electric mixer until it holds soft peaks. With the motor running, add lemon juice mixture, beating until just combined; fold in the diced strawberries gently but thoroughly.

Pour the Bavarian over the crust in the springform pan and chill, covered for 4 hours or until set. The cake may be made two days in advance and kept covered and chilled. Remove the side of the pan, transfer cake to a plate and garnish the top and side with the remaining strawberries.

The Women of Wednesday in "Flavours"

Thursday, March 06, 2003

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