French strawberries and cream cake from Flavorful: 150 Irresistible Desserts in All-Time Favorite Flavors (page 102) by Tish Boyle

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Filling refrigerates at least 1 1/2 hours before assembling. Assembled cake refrigerates at least 3 hours before serving. Can substitute vanilla extract for paste.

  • chawkins on March 31, 2016

    The cake tasted good and looked impressive before being cut. However,it is a failure for me. First of all, the cake pulled away from the side of the pan and tested done, after resting in the pan for 15 min. I had trouble inverting it out to cool on the rack. After some coaxing, it came out, I saw that the center of the bottom was still wet and stuck, so it went back to the oven for 5 more min. Then, when making the filling, after adding the cream, it was supposed to be whipped to a soft peak, but I could only get it to a soft pile, no peak. As a result, the filling was not firm enough, so when applying pressure from the top as you cut into the cake, the wall of berries started to bow out, that was after chilling for 7 hrs. Also, you need a baking sheet, a food processor, a stand mixer whose bowl and whisk need to be washed & dried twice, 4 bowls(yolk batter, butter, gelatin & berries), 2 pans(to cook syrup & pastry cream), a 9" round cake pan and an 8 1/2" springform pan for assembly.

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