However, before we delve into the Christmas traditional vitals of the central Europeans, here is an offering from the far East: Japanese Strawberry Shortcake!
From my superficial research, I was surprised to discover that mainstream Christmas celebrations weren't common in Japan until the American occupation after World War II, as such Japan doesn't have much of a Christmas food culture. Christmas is a primarily commercial affair to the mostly-Buddhist Japanese, and there aren't many particular foods that are associated with the event.
While soaking cake in alcohol is very much a Christmas thing, the rest of it is something I'd associate more with a summer time dessert. And even the name is not fully correct, as the word "shortcake" refers to a cake which has a high butter or fat content, which this cake certainly does not as a (mostly) fatless sponge. Most articles say that this cake is a common generic celebration cake in Japan, and as such is eaten at Christmas as a celebratory food. I suppose this is a case of East is East, West is West, and ne'er the twain shall meet.
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DIFFICULTY
Each step is simple, but there are a lot of steps
TIME
About 2 or 3 hours
RECIPE RATING
Intermediate
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INGREDIMENTS
For one 7x11 inch (18x28 centimetre) rectangular cake
3 medium (US large) eggs
3 ounces (85 grammes) caster sugar
3 tablespoons (45 millilitres) sunflower oil
3 tablespoons (45 millilitres) milk, cream, or Baileys Irish Cream, or milk alternative
3 ounces (85 grammes) plain spelt flour
1 teaspoon (5 millilitres) vanilla essence
A few drops almond essence
Pink or red food colouring
Simple syrup
2 tablespoons (30 grammes) caster sugar
2 tablespoons (30 millilitres) water
Optional: 1 tablespoon (15 millilitres) liqueur of choice: Kirsch, rum, brandy, amaretto, Baileys Irish Cream
The liqueur can be replaced with a few drops of almond essence
Whipped cream and strawberry filling
3 ounces (85 grammes) strawberries, stems removed and cut into quarters
1 teaspoon (5 grammes) caster sugar
9 fluid ounces (250 millilitres) whipping cream
2 tablespoons (15 grammes) icing sugar
2 teaspoons (10 millilitres) vanilla essence
A few drops of almond essence
6 whole strawberries, stems removed and cut in half
Optional: 1 tablespoon (15 millilitres) Baileys Irish Cream
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FREE FROM
Wheat, yeast, nuts
CONTAINS
Eggs, spelt, dairy (dairy free option in italics), refined sugar
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METHOD
First, make the cake
- Preheat your oven to 180°C (350°F, Gas Mk.4). Lightly grease a 7x11 inch (18x28 centimetre) rectangular tin, and line with non-stick baking paper.
- Prepare the cake according to this recipe, adding the essences and enough food colouring to make a delicately pink mixture. Once baked, remove the paper and allow to cool completely.
- Mix the sugar and water together in a jug or mug, and heat in the microwave for 1 minute on high, until the sugar has dissolved completely in the water.
- Mix in the liqueur, and allow to cool slightly until just warm. If you don't want to use alcohol, add in a few drops of vanilla and almond essences.
Prepare the strawberries and cream
- In a bowl, toss the quartered strawberries with the caster sugar and allow to sit for 10 minutes. The sugar will transform into a delicious syrup and the strawberries will become juicy.
- Whip the cream with the icing sugar, vanilla, and almond essences to soft peaks in a cold mixing bowl. Take about 3 ounces (85 grammes) of the cream and fold into the juicy strawberries.
- Keep the remaining cream and the strawberry cream in the fridge while you prepare the cake for assembly.
- Cut the cake in half to make two 7x5½ inch (18x14 centimetre) cakes. Brush liberally with the simple syrup to soak the surface.
- On a serving plate, sandwich the two cakes together with the strawberry cream, spreading the filling to the edges. Press together gently, and chill for an hour.
- Take out of the fridge and trim the crusts; your cake will be reduced in size to roughly 6x5 inches (15x13 centimetre). Enjoy the cut offs!
- Ice with the remaining cream, smoothing to your liking, and then decorate with the halved strawberries.
- Chill for about 2 hours before serving. This cake can be cut into 12 little squares, or 6 fingers.
STORAGE
This cake will keep in the fridge in an airtight container for 3 days.
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