Sweets for the Sweet

Strawberry Sweet Treat

Enjoy the Flavor of Summer Anytime

 

 

 

I've been on a mission to develop something sweet and satisfying. This first flavor will really rev up the fresh flavors of the upcoming seasons! It is a bit time consuming, but the outcome is, oh so very, worth every bite! Hope you enjoy! Please share the link. :-)

 

Buttercream Frosted Strawberry Cake
with Hibiscus Honey Cream

Ingredients

FOR STRAWBERRY CAKE

2 cups granulated white sugar

3 ounces strawberry gelatin, package

8.8 ounces salted butter

4 medium eggs

3 cups shifted cake flour

2 1/2 teaspoons baking powder

1 cup whole milk

1 tablespoon pure vanilla extract

1/2 cup fresh strawberry puree

FOR HIBISCUS HONEY CREAM

1 1/2 cups heavy whipping cream

3 tablespoons raw honey

1/2 cup dried hibiscus Flower

FOR BUTTERCREAM FROSTING

3 cups powdered sugar

1 cup unsalted butter, room temp

1 teaspoon pure vanilla extract

2 tablespoons whole milk

 

For Strawberry Cake

Preheat Oven to 350. Prepare 2 9 in cake pans. In a large bowl cream sugar, gelatin and butter until fluffy. Add in eggs, fully incorporating after each addition. Mix flour and baking powder. Add to butter mixture alternatively with milk. Finally, add puree and mix thoroughly. Divide mix into both pans and bake for 25-35 minutes (my oven took 34 minutes) Allow cake to cool for 10-15 minutes in pan before removing to wire cooling rack.

For Hibiscus Honey Cream

While cake is cooking, bring heavy cream and honey to a boil. Remove from heat. Add hibiscus to cream mixture, cover, allow to steep for 20 minutes. Strain out hibiscus flowers and allow cream to completely cool in refrigerator.

For Buttercream Frosting

Beat together on powdered sugar and butter. Add in vanilla and mix well. Last, add in milk a little at a time until a nice fluffy consistency is reached. You may not need all the milk. Do Not Frost Cake Until it is Fully Cooled.

To Build Cake

Place first layer of cake on serving dish. Use 1/2 frosting to make a nice middle layer of frosting. Place second layer of cake and frost only the top of cake. Drizzle cooled cream over the cake.

 

 

First Up...Baked Biscotti Custard

Taking a bow to my favorite dessert, tiramisu, I mixed things up...A Lot! This revamped version of the dessert is delish.
My opinion though...Not over the top delish, but yummers worthy. Try it out, however! I think you'll like it.


Baked Biscotti Custard

8 Almond Biscotti Biscuits
3/4 Cup Sheridon's Coffee and Cream Liquor
1/4 Cup Amarula Liquor
8 oz mascarpone cheese, room temp
3 Medium Eggs, separated
4 Tbsp white sugar
To taste - Sweetened Condensed Milk and Coco Powder


Preheat Oven to 375.
Place biscotti in a single layer in a small pan, combine liquors and pour over biscotti. Set aside.
Place mascarpone into a medium mixing bowl and stir until creamy.
Separate eggs into two small bowls. Into the yolks add 2 tbsp. of sugar and mix with fork until creamy. Add to the mascarpone cheese.
Into the whites add sugar and beat with electric mixer until peaks form. Add to mascarpone cheese mixture and blend well. Set aside.
Set the liquor soaked biscotti into the bottom of a bread pan (silicone is preferred for easy removal). Pour the cheese mixture over the top. Bake at 375 for 20-25 minutes, or until light golden brown on top.
Cool slightly and turn out onto a serving platter. Cut into bars, drizzle with sweetened condensed milk and shake coco powder on the top.