Strawberry Lemon Bavarian Cake

Gourmet

For the shortbread
1 stick (1/2 cup) unsalted butter, softened
1/4 cup sugar
1/2 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon double-acting baking powder
1/4 teaspoon salt

for the Bavarian
3/4 cup strained fresh lemon juice
1 cup sugar
2 tablespoons orange-flavored liqueur
2 envelopes (about 2 tablespoons) unflavored gelatin
2 cups well chilled heavy cream
1 1/2 pints strawberries, diced (about 3 cups)
about 24 strawberries, halved, for garnish

Make the shortbread:
In a bowl cream together the butter, the sugar, and the vanilla, add the
flour,the baking powder,and the salt, and stir the mixture until it
forms a dough. Spread the dough evenly in the bottom of a 10-inch
springform pan and bake it in the middle of a preheated 350°F. oven for
20 to 25 minutes, or until it is golden. Let the shortbread cool and
chill it in the pan for 15 minutes.

Make the Bavarian:
In a small saucepan stir together the lemon juice, the sugar, the
liqueur, and 2 tablespoons water, sprinkle the gelatin over the mixture,
and let it soften for 1 minute. Heat the mixture over moderately low
heat, stirring, until the sugar and the gelatin are dissolved, set the
pan in a bowl of cold water (do not add ice), and stir the mixture until
it is just cool but still liquid. In a chilled large bowl with an
electric mixer beat the cream until it holds soft peaks, with the motor
running add the lemon mixture, beating until the mixture is just
combined, and fold in the diced strawberries gently but thoroughly.

Pour the Bavarian into the springform pan and chill it, covered, for 4
hours, or until it is set. The cake may be made 1 day in advance and
kept covered and chilled. Remove the side of the pan, transfer the cake
to a plate, and garnish the top and side with the halved strawberries.


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