MARIE ANTOINETTE SPRING STRAWBERRY CREAM CAKE

My adaptation of what a Marie Antoinette cake would appear to be since its floral design is so classic Marie and her elaborate, ornate French style.  It’s an easy to do cake for a special birthday, Mother’s Day, or just because it’s April and you have the first of the herbs and flowers blooming in the garden.  I am cheating a bit by using a boxed mix, but trust me, after all the tampering with the recipe, you will never be able to distinguish it from a homemade genoise.  Ingredients:

• 3 large eggs

• 4 ounces unsalted butter, melted

• 1 cup water

• 1 teaspoon vanilla bean paste or vanilla extract

• 1 box French vanilla cake mix with pudding

In a bowl, beat the eggs, butter, water and vanilla until combined, about 1 minute with a hand mixer.  Add the cake mix and beat for another 2 minutes on medium speed.
 
Have two 8 inch cake pans sprayed with vegetable oil spray and then lined with two circular pieces of parchment paper to fit the pans.  Spray the parchment, too.
 
Divide the batter evenly between the two pans.  Tap the counter with the pans to release any air bubbles.  Bake on middle rack of 350˚ oven for 25-28 minutes just until golden brown and when a wooden skewer inserted in the center comes out clean.  Allow to cool for 30 minutes.
Pick the greens and flora from your garden or use a bouquet of flowers that you know have not been sprayed with any pesticides. 
Miniature rose petals

FILLING:

1 pint heavy cream

8 ounces whipped cream cheese

1 teaspoon vanilla extract

¼ cup powdered sugar

Place the cream in a medium bowl.  Beat for 2 minutes on low just until thickened slightly.  Add the cream cheese, vanilla and powdered sugar and beat for 1 additional minute on medium speed until thickened to spreading consistency.  Remove half of the cream to another bowl.  In the remaining cream add 1 pound fresh strawberries (reserve a large one for later use), washed, dried, hulled and each cut into eighths. With a spatula, mix well.

TO ASSEMBLE:

Turn the cakes over onto a cake rack.  Remove the parchment paper, and then turn upright again.  With a sharp bread knife, cut off about 1/8 inch from the tops of each cake to make a flat surface.  Place 4 small sheets of parchment on the serving plate you will use to present the cake.  Place the first cake top side down onto the parchment.  Spread the strawberry cream filling on the cake, flat side up.  Place the second cake on the filling, cut side down, again.  Press lightly.  Using the remaining cream filling and with an offset spatula, spread the cream on the top and sides of the cake. 

FOR DECORATIONS:

Use any or all of the following:

Lavender sprigs

Rosemary sprigs and its purple flowers

Dill sprigs

Parsley sprigs

Mint sprigs

Primrose petals

Viola petals

Pansy petals

Blossoms from any fruit trees blooming in the garden

Wax flowers

Decorate the outer edge of the cake with the herbs first to create a “wreath” of herbs.  Don’t use too many, but just enough to add some dimension.  Then place the floral petals around the edge in between the herbs.  I use tweezers (a large one for cooking) to place the flowers around the cake.  Slice one large strawberry into thin slices (about 6-8) and place the slices, pointed side out, around the perimeter of the cake.  Refrigerate until ready to serve.  Best made at least 4 hours in advance.  Remove the parchment paper pieces under the cake before serving.  The paper keeps the cake dish clean while spreading the frosting on the sides.   Serves 12.