- RECIPE
- Dessert
Print This RecipeCreamy Strawberry Margarita Cake
Wow ? this cake looks impressive ?and there's no baking involved. If you can locate the harder-to-find large-size dessert shell, you can use it.
Serves: 10
Prep Time: 10 minutes
Refrigerate Time: 4 hours
Ingredients:
1 tbsp (15 mL) unflavoured gelatine (7 g envelope)
1 can (250 mL) frozen concentrated margarita mixer,
thawed and undiluted
2 cups (500 L) sliced Ontario Strawberries
1 package 6 (5 oz/142 g) cake dessert shells
2 to 3 tbsp (25 to 45 mL) orange-flavoured liqueur, rum, tequila or orange juice
1 cup (250 mL) whipping cream
3 tbsp (45 mL) granulated sugar
1 tsp (5 mL) vanilla
Topping:
2 cups (500 mL) sliced Ontario Strawberries
In very small saucepan, sprinkle gelatine over 1/4 cup (50 mL) cold water; let stand for 2 minutes. Heat over low heat, stirring constantly, until dissolved, about 1 minute. Let cool.
Meanwhile, purée margarita mixer with strawberries until smooth. Pour into large bowl. Stir in gelatine mixture. Refrigerate, stirring occasionally until starting to thicken. Start checking at 30 minutes; it should not be so thick that you can?t fold in whipped cream.
Trim rim from shells to make flat cakes, reserving rims. Place shells in 8- to 9-inch (20 to 23 cm) springform pan, filling holes with rim bits. Press to make even layer. Brush with orange liqueur.
In bowl, whip cream with sugar and vanilla until peaks form when beaters are lifted. Stir one third into thickened strawberry mixture. Fold in remaining cream. Pour onto cake; tap pan on counter to remove any air bubbles. Refrigerate for at least 4 hours but preferably overnight.
Topping: Serve cake topped with berries.
Cooking Instructions:
In very small saucepan, sprinkle gelatine over 1/4 cup (50 mL) cold water; let stand for 2 minutes. Heat over low heat, stirring constantly, until dissolved, about 1 minute. Let cool.
Meanwhile, purée margarita mixer with strawberries until smooth. Pour into large bowl. Stir in gelatine mixture. Refrigerate, stirring occasionally until starting to thicken. Start checking at 30 minutes; it should not be so thick that you can?t fold in whipped cream.
Trim rim from shells to make flat cakes, reserving rims. Place shells in 8- to 9-inch (20 to 23 cm) springform pan, filling holes with rim bits. Press to make even layer. Brush with orange liqueur.
In bowl, whip cream with sugar and vanilla until peaks form when beaters are lifted. Stir one third into thickened strawberry mixture. Fold in remaining cream. Pour onto cake; tap pan on counter to remove any air bubbles. Refrigerate for at least 4 hours but preferably overnight.
Topping: Serve cake topped with berries.
Nutritional Information:
1 Serving:
PROTEIN: 2 grams
FAT: 10 grams
CARBOHYDRATES: 27 grams
CALORIES: 210
FIBRE: 1.5 grams
