Monday, April 29, 2013

Strawberry Appalachian Stack Cake



I know I promised you a recipe for the Strawberry Appalachian Stack cake a week or so ago. Sorry it has taken me a little while to get it for you. I have been making soap and writing and crafting... in addition to my other responsibilities of my life. I have to sneak in those moments of creating though. It feeds my soul. I enjoy it so much.

This recipe is from a yummy book called Cake Ladies: Celebrating Southern Traditions. I can thumb through it and honestly... my mouth begins to water. TMI? Well, it's true.
Yum!
Carrot Cake, Caramel Cake, Coconut Cake, Hummingbird Cake and the list goes on!

Each looks divine and I am sure they all taste just as delicious. I may work my way through the book... Making one a month or something like that. That would be fun, tasty, and not TOO overwhelming.
I made this cake for some ladies that came over for a Pampered Chef party at my house. The cake was insanely good! I had some organic berries and fresh cream, so I just had to work up the layers and assemble.

Here's the recipe:

For the cake:
2 cups self-rising flour, plus more for kneading and rolling
1/2 cup sugar
1/2 cup leaf lard, refrigerated (I didnt' have any lard in the fridge so I used butter)
1 egg gently beaten, at room temperature

For the filling:
6 cups fresh strawberries
1/2 cup sugar

For the whipped cream:
2 cups fresh cream
1/4 cup sugar

Also, you need a well seasoned 8 or 9 inch cast0iron skillet preheated in the oven at 425*

Combine flour and sugar in mixing bowl. Cut in cold lard with pastry cutter until mix resembles cornmeal. Add egg and milk. Stir until just ocmbined. Knead mix gently by hand just until everything comes together.
Transfer dough to floured surface and knead until dough is smooth and the consistency of piecrust. Do NOT over knead or over handle
Divide dough into 5 equal parts.
Flatten one at a time in bottom of cast iron skillet. Bake for approx 10 min until golden brown. Work this way until all 5 layers are baked. Lay layers on cooling rack to rest and cool.

Wash berries and slice, sprinkle with sugar and set aside so berries will release juice.

Whip cream on high while slowly adding sugar until peaks form.

To assemble cake, wait til almost time to serve. Layer cake, strawberries with juice, cream, over and over til you finish off with a cloud of whipped cream and a small smattering of berries. Garnish with mint or edible flowers. This cake is best eaten right away.

Enjoy!


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