Strawberry Tallcake

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 (10 ounce) package frozen sliced strawberries in syrup
• 1 3/4 cups water
• 1 (3 ounce) package strawberry jell-o gelatin dessert
• 1 cup heavy cream
• 5 eggs, separated
• 1 1/2 cups sugar
• 1/2 cup cold water
• 2 teaspoons vanilla
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cream of tartar
• 12 -18 scoops vanilla ice cream (1/2 gallon)
• 1/2 pint fresh strawberries, sliced
• 1 can whipped cream

Recipe

• 1 defrost the frozen strawberries and pour the entire package, including syrup, into a blender or food processor and puree for 10 to 15 seconds until smooth.
• 2 combine the strawberry puree with 1 1/2 cups of the water in a small saucepan over medium heat.
• 3 when the strawberry mixture comes to a boil, add the entire package of jell-o, stir to dissolve, and remove the pan from the heat to cool.
• 4 when the strawberry mixture has cooled to room temperature, divide it in half into two medium bowls.
• 5 beat the whipping cream until it is thick and forms peaks.
• 6 fold the cream into one of the bowls of the strawberry mixture until well combined.
• 7 this is your strawberry mousse.
• 8 cover and chill.
• 9 to the other bowl, add the remaining 1/4 cup of water.
• 10 this is the strawberry syrup.
• 11 cover and chill this mixture as well.
• 12 preheat the oven to 350 degrees.
• 13 beat the egg yolks until they turn creamy and a much lighter shade of yellow.
• 14 add the sugar and blend it well into the yolks.
• 15 add the water and vanilla and combine well with the yolks mixture.
• 16 sift together the flour, baking powder, and salt, and add it to the yolk mixture.
• 17 mix well until the batter is smooth.
• 18 in a separate bowl, beat the egg whites until smooth, then add the cream of tartar.
• 19 continue to beat until the whites are stiff and form peaks.
• 20 fold the egg whites into the batter and mix slowly just until well combined.
• 21 pour the batter into an ungreased 17 x 11-inch cookie sheet (with turned-up edges all the way around) and bake for 25 to 30 minutes or until the top of the sponge cake is a light brown color.
• 22 when the cake has cooled and the mousse has firmed up, you are ready to assemle the cake.
• 23 first divide the cake into three even sections by cutting down the width of the cake twice with a sharp knife.
• 24 be sure the cake has coom loose from the pan.
• 25 you may need to use a spatula to unstick the cake sections.
• 26 divide the mousse in half and spread each half onto two sections of the cake.
• 27 carefully place the layers on top of each other so that the mousse has been sandwiched in the middle between the three layers.
• 28 this cake can be stored in the refrigerator for several days until you need it.
• 29 when you are ready to assemble the dessert, slice the cake into 6 even sections.
• 30 put a slice into a medium-sized bowl (or a large goblet if you have one), then arrange 2 to 3 scoops of vanilla ice cream around the cake.
• 31 pour a sixth of the strawberry sauce over the top of the cake and ice cream, sprinkle some sliced strawberries on top, then cover the thing with whipped cream.
• 32 repeat with the remaining servings.