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Strawberry Cream Slice recipe

Delicious strawberry cream slice makesan elegant presentation. Source: The New York Times, May 28,2003.

Recipe: Strawberry CreamSlice

For the Creme Pâtissiere:
6 large egg yolks
1/2 cup superfine sugar
3 tablespoons all-purpose flour
1 cup milk
1 cup heavy cream
2 teaspoons vanilla extractFor the Sponge cake:
3 large eggs
Nonstick vegetable oil spray or vegetable oil
3/8 cup superfine sugar
1 teaspoon vanilla extract
Pinch of salt
1 teaspoon baking powder
1 cup all-purpose flourFor Assembly:
1 pound strawberries, hulled and cut in two or four
1 teaspoon superfine sugar

  • Prepare the Creme Pâtissiere:In a large bowl, whisk together egg yolks and sugar until creamy.Mix in flour and set aside. In a heavy-bottom saucepan, combinemilk and cream and place over medium-high heat until steaming.Pour mixture into bowl with yolks and whisk until smooth. Pourmixture back into saucepan and place over medium-low heat. Whiskgently until thickened to a soft custard, 2 to 3 minutes. Removefrom heat and whisk in vanilla extract.
  • Cool custard by pouring into a bowl setin a basin of cold water. Rinse a sheet of parchment paper underwater, wring out, and place on surface of custard to preventa skin from forming.
  • Prepare the Sponge cake: Heat oven to375°F (190°C). Place eggs in a mixing bowl filled withwarm water for 10 minutes. Meanwhile, lightly oil bottom, sidesand rim of an 18 x 13-inch jelly roll pan, and line with bakingparchment.
  • Remove eggs, discard water and dry bowl.Crack eggs into the warm bowl and beat with an electric mixerat low speed until frothy. Gradually add sugar. Continue to beatuntil mixture increases in volume to that of a thick mousse.Slowly beat in 1/4 cup warm water and vanilla. Stop beating.Mix salt and baking powder into flour. Gently fold flour mixtureinto beaten eggs. Scrape into jelly roll pan and bake until thesponge cake has risen evenly and is golden brown, but still tender,about 15 minutes. Remove from heat, allow to cool, and turn outonto serving platter.
  • To assemble: In a small bowl combine thestrawberries and sugar. Stir until berries are evenly coatedand shiny. Spread sponge cake evenly with cooled cremepâtissiere. Arrange strawberries, cut side down,over the surface. Cut into rectangles and serve immediately.

    Makes 10 to 12 servings.

    Recipe provided courtesy of CaliforniaStrawberry Commission. ©2003 California Strawberry Commission.All rights reserved. Used with permission.

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