|Strawberry Charlotte Cake.|
I ran across this recipe and thought it would be the perfect dessert for Mother's Day. And I was right. It was perfect!
Bake an eight inch sponge cake, and while the cake is baking make a strawberry sauce (strawberries and sugar blended).
|Sponge cake out of oven.|
|Blend strawberries and sugar to make a sauce.|
Place the cooled cake layer on the bottom of an 8 inch springform pan and spread 1/4 cup of strawberry sauce on top of the sponge cake.
|Place cake in springform pan and spread top of cake with strawberry sauce.|
Halve strawberries and fit them on top of sponge cake.
|Arrange strawberry halves on top of cake with cut sides out.|
Make strawberry whipped cream. Whip cream, add strawberry sauce and gelatin and refrigerate overnight.
|Spread strawberry whipped cream on top of cake.|
|Remove from springform pan and brush warm apricot preserves on outside of strawberries and cake.|
|Add crushed pistachios to outside of cake.|
|Finished cake garnished with a strawberry fan on top.|
Keep finished cake refrigerated until ready to serve.
|Drizzle strawberry sauce on cake and ready to eat.|
I found this recipe in Joy of Baking and for the recipe and instructions on making this, including a video, go to this website.