Strawberry Walnut Cream Cake 1956

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 whole large eggs
• 1/2 cup sugar
• 1 tablespoon instant coffee granules
• 3/4 cup flour
• 1/2 cup finely chopped walnuts
• 1 1/2 pints strawberries, washed hulled sliced
• 1 1/2 cups heavy whipping cream

Recipe

• 1 make 8 inch spring form cake;.
• 2 grease with butter an 8 inch spring form pan.
• 3 sprinkle first with granulated sugar.
• 4 then dust with flour, removing by tapping excess out.
• 5 set oven to 350 degrees.
• 6 beat the eggs and sugar, and coffee granules over a saucepot of hot water on medium heat.
• 7 beating with a rotary beater until mixture is thickend and leaves a ribbon like effect with beaters are lifted.
• 8 take from the heat and beat until cool.
• 9 if you are using an electric beater, than the cooking process is not really necessary.
• 10 sift the measured flour and fold into the cooled egg mixture, alternating with the walnuts in three batches.
• 11 pour into the prepared sugared floured pan.
• 12 bake 350 degrees for 30 minutes or until tester comes away clean.
• 13 turn onto a wire rack and cool.
• 14 slice the berries reserving a few for decorations.
• 15 whip the heavy cream until it holds its shape.
• 16 can sweeten if desired with a tablespoon corn syrup.
• 17 as you will notice the berries and cream is not sweetened.
• 18 when the cake is cooled and about ready to serve, split cake into three layers.
• 19 remove 1/3 of the whipped cream for the top plain layer.
• 20 combine the remaining whipped cream with the berries.
• 21 place first layer onto serving dish and place 1/2 of filling .
• 22 top with second layer and another of filling.
• 23 top with final layer and and last of the whipped cream, garnish with a few whole berries.