Monday, June 21, 2010
Strawberry Chocolate Ripple Cake
Preheat oven to 350F.
Combine butter and sugar in large bowl and beat until fluffy. Beat in eggs and vanilla, and continue mixing until creamy. Sift together the dry ingredients and add to the butter mixture.
Drop 1oz scoops onto parchment lined cookie sheets and bake 8-12 minutes, or until just set. Remove from oven, cool 2 minutes on sheets and then transfer to wire rack to cool completely.
While cookies are cooling, finely dice up half a pint of strawberries (as small as you can, otherwise cutting this cake will be difficult).
When cookies are completely cooled, whip up 3 cups whipping cream with 1/2 teaspoon vanilla and 1 teaspoon sugar until medium peaks form. Set aside.
To assemble: you are basically sticking the cookies together sandwiched with whipped cream and strawberries to form a log (using about 12 of the cookies you baked).
Take one cookie, spread with about 1 & 1.2 tablespoons whipped cream, add about 1 tablespoon chopped strawberries and then sandwich with another cookie. Set on plate.
To the back of one cookie, add more cream and strawberries and sandwich on a third cookie. Kepp doing this until the log is formed, and using leftover cream, cover the entire log.
Cover and refrigerate overnight. Refriegerate until ready to serve.
To serve: garnish with additional strawberries and then slice the cake on a diagonal to get the "striped" look.