Courtesy of Bernice Tzong, pastry chef at Café Rouge. Stop by the café this summer to try her berry ice creams and sorbets.
For the glaze:
4 tablespoons water
2 tablespoons sugar
5 tablespoons strawberry jam
4 tablespoons crème de cassis (optional)
2 cups fresh strawberries, thinly sliced
Line a 2½–3 quart pudding mold or a glass bowl with plastic wrap. Heat the water with sugar over stove until all the sugar is dissolved. Mix 1 tablespoon of this sugar syrup with
2 tablespoons strawberry jam in a bowl. Brush the mixture over the plastic wrap and then line with sliced strawberries.
Mix remaining sugar syrup with the remaining strawberry jam and all the crème de cassis. Set aside.
For the sponge cake
(can be made in advance):
4½ ounces sugar
4½ ounces cake flour
Preheat oven to 350˚. Line a half-sheet cake pan (11 x 18 inches) with parchment paper. (If you don’t have a half-sheet cake pan, you could try two layer cake pans.)
Whip the eggs with sugar until light and fluffy (about triple in volume). Sift cake flour over the eggs and sugar and then fold it in. Pour into the prepared pan, spreading the batter evenly
in a thin layer.… Read More