Submitted by Carl LaFrance
- 2 1/2 cups whipped cream (ingredients below)
- 2 lbs. fresh strawberries, quartered
- 2 Tablespoons granulated sugar
- 2 pound cakes (traditional, chocolate or strawberry[or equivalent amounts of all three!)
- Ouzo (Sambuca) to taste
- Small bar of dark chocolate
Whipped cream:
- 2 cups heavy (whipping) cream
- 1/2 cup granulated sugar
- 2 tsp. vanilla extract.
In a large bowl toss strawberries in 2 tbsp. sugar and place in refrigerator to mingle at least 30 minutes(Overnight is best.).
When ready to assemble:
Cut cakes into 1″ cubes
Prepare whipped cream (In a cold bowl combine and then whip all three ingredients with a cold whisk or mixer on low until it forms peaks.)
In a torte glass or other deep container with clear sides:
Beginning with the cake, make a small, loose layer and drizzle the cake with ouzo to taste, then follow with layers of the cream and strawberries, drizzling ouzo onto each successive layer of cake. Shave dark chocolate on the top for garnish.
Tips: Small layers and placing the cubes on the outside solidly against the sides of the container then pouring the cream in the center before spreading it will achieve a more finished look from the outside of the glass/container.
Rehfwitz Recipes 