Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

** Recipes for this ingredient are elsewhere in this database.

Cut one of the two 9-inch genoise in two. These "half-layers"
will be the top two layers of the cake. The whole genoise will be
the bottom. Sprinkle each of the three genoise layers lightly with 2
tablespoons of Framboise.

Flavor 2 cups of buttercream with 1 tablespoon of Framboise.

Whip the creme fraiche and heavy cream together to form stiff
peaks. Add 1/4 cup of creme anglaise and 1 tablespoon Framboise and
continue whipping until stiff peaks form again.

If the strawberries are small, slice them in half lengthwise.
If they are larger, slice them crosswise into 1/2-inch slices.

Spread the full thick layer of genoise (which will be the bottom
of the cake) with one-third of the buttercream. Arrange sliced
berries around the perimeter of the cake, with the cut side out.
Continue to cover the bottom of the cake with half of the berries and
spread with half of the whipped cream-creme anglaise mixture.

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. Smooth nicely.

With a small star tip on a pastry pipe, make an attractive border
around the top of the cake with the remaining buttercream. (You can
add food coloring to the buttercream at this point if desired.)

Arrange the fraise des bois (wild strawberries with their stems)
along the perimeter of the cake then garnish with strawberry leaves
and flowers.

Refrigerate for 2 - 4 hours before serving.

Preparation time: 1 1/2 hours

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Bruce LeFavour, Rose et Le Favour, St. Helena,
: Napa Valley, California

Pastry Chef: Ann McKay

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