TARTE　AUX　FRAISES Moist Cake with Strawberry Jam Filling

October 24, 2007 Swiss style cakes. A professional would usually pipe the jam instead of spreading it with a spoon. This is how you do it: pipe jam into a swirly circle, starting from the center of the cake toward the outer rim. By doing so, the jam will cover the cake evenly. Alternatively, you can spread the jam using a spoon.

●Preparation Tip ●Instructions Photo #1 Photo #2 Photo #3 Photo #4 In a bowl, cream together butter and 50g of the sugar. In another bowl , combine eggs and the rest of the sugar. Beat until creamy and heavy. (Photo #1) Stir in the egg mixture (#2) to the butter mixture (#1). (Photo #2) Fold in the sifted dry ingredients. Blend well. Fill tartlet molds with the batter 1/2 full. Pipe strawberry jam into a swirly circle, or spread it evenly using a spoon. (Photo #3) Pour in batter and cover the jam. Bake in a preheated oven at 180 °C (365 °F) for about 15 minutes until golden. (Photo #4) Remove the cakes from the molds while they are still hot. After cooling, sprinkle with confectioners’ sugar generously. Servings per Recipe Calories per Serving Ready In 4  eight 6cm tart molds  0kcal 60 minutes butter 100g  sugar 100g  whole egg 150g  cake flour 80g  almond powder 40g  strawberry jam 50g  confectioners’ sugar   【Preparation】 - Allow butter to soften at room temperature. - Sift together flour and almond powder.