Jam Cake (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Ingredients:
6 tablespoons butter |
1 cup brown sugar |
2 whole eggs |
1/4 cup sour cream |
1 1/2 cups flour |
1 teaspoon baking powder |
1/2 teaspoon soda |
1 teaspoon cinnamon |
pinch salt |
1 teaspoon vanilla |
1 1/2 cups strawberry jam |
1 (8-ounce) package of cream cheese |
1/2 cup strawberry jam |
2 cups powdered sugar |
1 teaspoon vanilla |
pint of fresh strawberries, washed |
fresh mint sprigs |
1 scoop of vanilla bean ice cream |
Directions:
1. Preheat oven to 350-degrees. Grease a 9-inch springform pan. Using an electric mixer, cream the butter and sugar together. Add the eggs, one at a time. Add the sour cream. Sift the flour, baking powder, soda, cinnamon and salt together. Fold in the sifted flour mixture until barely incorporated. Stir in the vanilla and 1 cup strawberry jam. Mix the batter until fully incorporated. Pour the batter into the prepared pan. Bake for 30 minutes or until done. Cool the cake completely and slice into three layers. Using a pastry brush, spread each layer with the remaining jam.
2. Yield: 8 to 10 servings
3. Frosting:
4. Using an electric mixer, whip the cream cheese until smooth. Add the jam and mix until incorporated. Add the powdered sugar and vanilla. Continue whipping until the frosting is spreadable. **If the frosting is too thick, add a little milk. If the frosting is too thin add a little more powdered sugar. Spread a thin layer of the frosting on each layer. Stack the layers and frost the sides and top of the cake. Garnish the cake with the whole strawberries and mint sprigs. Slice the cake and plate on a plate. Serve the cake with vanilla bean ice cream.
5. Yield: about 3 cups
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