Desserts
Strawberry Rhubarb Courting Cake
Two nutmeg-scented butter cakes split into four layers and stacked with strawberry-rhubarb compote and whipped cream.
Makes One 4-layer cake Time 2 hours, plus chilling From Pam H.'s kitchen
Method
Compote
- Combine rhubarb, sugar & water in heavy med. saucepan. Bring to boil. Reduce heat, cover + cook until rhubarb is tender (5 min) Remove from heat, mix berries, vanilla & nutmeg. Chill until cold. Can be made 1 day ahead. Keep Chilled
Cake
- Preheat Oven 350°. Butter 2 9" round cake pans. Line bottom c̄ parchment.
- Elect. mixer beat butter until light. Add 1 Cup plus 2 T sugar + beat until fluffy. Beat in egg 1 @ X. Beat in 2 tsp. Vanilla.
- Sift flour baking powder, 1 tsp. nutmeg + salt into med. bowl. Fold into butter mixture. Gently mix in milk.
- Divide batter into 2 pans. Bake 30 min. Cool 15 min in pan. Then on rack.
- Split ea. cake into 2 layers w/ serrated knife.
- Combine cream, 6 T sugar, 1 tsp Vanilla, 1 tsp. nutmeg in bowl beat till stiff.
- Place 1 cake on plate cover c̄ ¾ C fruit + then 1 C whipped cream. Repeat layering c̄ top layer top side of cake. Refrigerate 1 hr wrapped. Dust c̄ powdered sugar + fresh strawberries. Can make 6 hrs. ahead.
Tips
- The card divides the sugar three ways: 1 cup plus 2 tablespoons for the cake, 6 tablespoons for the whipped cream and ½ cup for the compote.
- Not on the card: drain the compote with a slotted spoon as you layer so the cake doesn't get soggy.
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