What a wonderful recipe from Rose Levy Beranbaum’s The Baking Bible!
I was honored to read fellow Alpha Baker, Raymond Zitella comments as he shared a childhood memory about the Duncan Hines Tiara Dessert Pan his mother had purchased.
My mother had one as well and I inherited this pan after her passing.
I was ecstatic when I read that he had used his Tiara Dessert pan for this recipe, so I decided to follow suit. The recipe makes 10 cups of batter however the Tiara Dessert pan only holds, according to Raymond, 3.5 cups, SOOO I had no choice but to purchase the Nordic Ware Strawberry Shortcake pan to hold the additional batter.Please visit Raymond’s food blog at Your Just Desserts to see his beautiful cake and read his instructions as well.
PER MY WEB HOST, in order to leave a comment on my site, you will need to click on the title of the blog each week. It opens into a new blog window in which comments are able to be left at the bottom of the blog. Thank you all for your comments!
FULL DISCLOSURE: I cheated and added other things not in Rose Levy Beranbaum’s original recipe.
First we created the Strawberry Syrup from frozen Strawberries and let the berries drain for 8 hours at room temperature along with other ingredients.
The Strawberries will later be used to create a pure and the separated juice will be used to moisten the inside of the shortcakes, adding flavor.
Pans were prepared and then …
Next the batter was made in parts
Again, excitement….I get to make Brown Butter ( Beurre Noisette ) !
The unmolding was a bit different because of the delicate texture of the Genoise. For the larger Tiara shortcake, I cut a round of parchment using a 10 inch cake cardboard disk as a template and then I also used the cardboard disk as a base. The parchment was used so that the cake would not stick to the cardboard. For the mini Nordic shortcakes, I simply prepared a cooling rack for invertation. I also cut a 10 inch parchment disk during decorating, but did not use this until later.
Next we made the Strawberry Grand Marnier Syrup, however, I personally do not like Grand Marnier in desserts as I find it too sweet and thick. I prefer to use the French Liquor Drillard Orange Liqueur instead. Actually, I had the same amount needed left over from the Luxury Oatmeal Cookies when I soaked the dried berries, so I used that.
Refrigerate 12 hours
For the Fresh Berries…
Next we go back to the reserved frozen berries and make a puree in the food processor and apply…
Next, apply the fresh berries
© Tony Bridges and One Crumb at a Thyme, 2014