Olsson Recipes

King Arthur Baking Co. 2021 (I used the weight measurements) Oven 350°, 9″ spring form pan

Cake

CAKE

2 C (240 g) Unbleached all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

8 TB (113g) unsalted butter softened

1 C (198 g) sugar

2 large eggs room temp.

1/2 tsp vanilla extract

1/2 tsp Fiori di Sicilia (orange extract)

3/4 C (170g) sour cream

FILLING

2 quarts (2 lbs) fresh whole strawberries, washed, hulled

2 C (454g) heavy whipping cream

1 C (198g) sugar, divided

1 tsp instant clear jel (gelatin)

1 1/2C (341g) mascarpone cheese

1 tsp pure vanilla extract

1/4 tsp orange oil or 1 TB grated orange zest

2 TB (57g) orange liqueur

DIRECTIONS for CAKE

• whisk flour, baking soda, baking powder & salt

•Large mixing bowl:

beat butter & sugar until light & fluffy.

Add eggs, vanilla, Fiori di Sicilia

add in the dry ingredients, alternating with sour cream, mix until just combined

• spread batter in prepared 9″ spring pan, leveling top. Bake 40-45 Min.

Remove from oven cool 10 min. run a thin blade along edge of cake to free it from sides, release spring form, remove cake to cool.

DIRECTIONS FOR FILLING

•Beat heavy cream until soft peaks form.

•Mix together 1/3 C sugar and Clear Jel, then add to cream.

•Beat until stiff peaks form.

•Remove 1 1/2C of whipped cream and set aside to decorate top of cake.

• In separate bowl beat mascarpone with remaining sugar, vanilla, orange oil liqueur. Fold in whipped cream into cheese mixture.

ASSEMBLY

• serrated knife, split cake layer in half horizontally. Remove top half & set aside.

•Replace side of spring form pan.

•Slice strawberries in half length wise, place cut side against side of pan.

•Fill center with whole strawberries , trim tops so shorter than rim of pan.

•Spread filling over berries, tap pan down on counter to fill any gaps.

•Replace top of cake, use reserved whipping cream to top cake. Decorate with more strawberries. Chill cake. remove springform side ring.

Delicious