Directions: |
Directions:Cake:
Sift flour with 3/4 cup sugar twice, then set aside. Beat egg whites with cream of tartar, salt and Grand Marnier until stiff enough to form soft peaks but still moist and glossy. Add remaining 3/4 cup sugar, 2 tablespoons at a time, continuing to beat until egg whites hold stiff peaks. Sift about 1/4 of flour mixture over whites, fold in. Repeat folding in remaining flour mixture by fourths. Bake in ungreased 10 inch tube pan at 375 degrees for 35-40 minutes, or until done. Invert cake in pan and cool.
Strawberry Mousse:
Combine puree and sugar in medium bowl. Soften gelatin in lemon juice, dissolve over hot water. Stir into puree. Beat egg whites until foamy and add to puree. Place mixture in freezer about 45-60 minutes. Mixture will be practically frozen. Place puree into a food processor and blend until a pale pink. Transfer to bowl. Whip 1 cup whipping cream and fold into berry mixture. Use as directed.
Assembly:
Using serrated knife cut 1 inch layer from top of cake. Set aside. Remove center of cake, leaving about an inch of cake on all sides and bottom. Spoon mousse into center until even with top of cake. Replace layer and save reserve pieces to fill tube and make top level. Whip remaining cream with 2 tablespoons of Grand Marnier. Reserve 1/2 cup whipping cream and spread cake completely with remaining cream. Place 1/2 cup whipping cream in pastry bag fitted with a star tip. Pipe top with rosettes. Place strawberries in center of each. Refrigerate. |
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