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Strawberry Strudel Cake
| Dough 8 sheets phyllo dough
3 tablespoons vegetable oil
Strawberry Cream
10 ounces fresh strawberries, hulled and coarsely chopped
1ˇ2 cup confectioners' sugar
2 large egg yolks
1 teaspoon unflavored gelatin
2 teaspoons cornstarch
2 tablespoons
strawberry-flavored liqueur
2 cups whipping cream, whipped until stiff and chilled
Garnish
4 large fresh whole strawberries 4 springs fresh mint |
Vanilla Sauce
3ˇ4 cup milk
2 tablespoons plus 1 teaspoon sugar
2 large egg yolks
2 tablespoons all-purpose flour
4 drops pure vanilla extract
Strawberry sauce
8 ounces fresh strawberries, hulled and coarsely chopped
1ˇ2 cup confectioners' sugar
1 1ˇ2 tablespoons
strawberry-flavored liqueur |
Dough
 Lay
2 sheets of phyllo dough on a work surface and brush 1 with oil.
Lay the other on top of the first and brush it with oil. Using a
2-inch cookie or biscuit cutter, cut out 6 disks and transfer to
an oiled baking sheet or pan. Bake in a preheated 350 şF oven for
6 or 7 minutes until browned. Remove from the baking sheet and set
aside on wire racks to cool. Repeat with the remaining sheet of
phyllo dough and oil to make 24 disks. (It's a good idea to make
a few extra disks, in case any break.)
Strawberry Cream
1. Put the strawberries and 2 tablespoons of confectioners'
sugar in the top of a double boiler or a metal bowl and crush with
the back of a spoon or fork. Set over about an inch of boiling water
and cook, whisking, until the sugar melts and the mixture is relatively
smooth. Transfer to another bowl to cool slightly.
2. In the top of a double boiler, combine the egg yolks, gelatin,
cornstarch and remaining confectioners' sugar and set over about
an inch of boiling water, stirring constantly for 5 or 6 minutes
until smooth. Remove from the heat and gently stir in the liqueur.
3. Fold the egg mixture into the strawberry-sugar mixture. Fold
in the chilled whipped cream. Cover and refrigerate.
Vanilla Sauce
In the top of a double boiler or metal bowl, whisk together
the milk, sugar, egg yolks, flour and vanilla extract. Set over
about an inch of boiling water and cook, whisking constantly, for
5 or 6 minutes until smooth. Remove from the heat and let cool.
Strawberry Sauce
In a metal bowl, combine the strawberries and sugar and
crush with the back of a spoon. Plush the mixture through a strainer
and flavor with the liqueur.
To Serve
Separate the disks into 4 groups of 6 each. Spread the
strawberry cream between the disks, stacking them on top of each
other to make 4 stacks. Do not spread cream on the top disk. Pool
the vanilla sauce on each of 4 plates and drizzle with confectioners'
sugar. Garnish with whole strawberries and mint springs.
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