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1
Preheat oven to 350F.
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2
Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
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3
Line bottom of pans with parchment paper.
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4
Sift first 4 ingredients into medium bowl.
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5
Using electric mixer, beat butter and 1 cup sugar in large bowl until well blended.
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6
Beat in sour cream, orange juice, orange peel and vanilla.
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7
Add eggs 1 at a time, beating well after each addition.
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8
Add dry ingredients and beat until well blended.
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9
Divide batter between prepared pans; smooth tops.
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10
Bake cakes until light golden and tester inserted into center comes out clean, about 28 minutes.
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11
Cool cakes in pans on rack 30 minutes.
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12
Turn cakes out onto racks and cool completely.
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13
Meanwhile, hull and slice 1 basket strawberries.
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14
Place in medium bowl.
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15
Add preserves and 2 tablespoons sugar; toss to blend.
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16
Let stand at room temperature until juices form, about 2 hours.
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17
Place 1 cake layer, flat side up, on platter.
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18
Top with sliced berry mixture in even layer.
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19
Spread 1 3/4 cups Whipped Creme Fraiche over berry mixture.
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20
Top with second cake layer, flat side down, pressing slightly.
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21
To make basket weave, spread 1 1/4 cups Whipped Creme Fraiche over top and sides of cake; then follow directions in the box at right.
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22
Or to frost simply, spread all of Whipped Creme Fraiche over top and sides of cake.
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23
(Can be made 8 hours ahead.
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Cover with cake dome and refrigerate.)
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25
Mound remaining whole berries in center of cake.
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26
1.
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27
Using a ruler to measure and a skewer to mark, draw vertical lines at 3/4-inch intervals on sides of frosted cake.
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28
Fit a pastry bag with a plain round tip; fill with 1 cup frosting.
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29
Pipe a vertical cord of frosting from top to bottom of cake over one drawn line.
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30
2.
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31
Using another pastry bag fitted with a basket-weave tip and filled with 2 cups frosting, pipe a short horizontal ribbon across cord, extending ribbon from the drawn line to the left of the cord to the drawn line on the right.
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32
Repeat, piping horizontal ribbons down the length of the cord, leaving a space between ribbons that is the same width as the ribbons.
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3.
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Pipe another vertical cord over the next drawn line.
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35
The cord should touch the end of the adjacent ribbons.
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36
4.
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Pipe short horizontal ribbons over second cord to fill the spaces between ribbons on the first cord.
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38
(Start each ribbon at the edge ofbut dont coverthe first vertical cord.
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39
Pipe ribbon over second cord, ending at next drawn vertical line.)
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40
Repeat, alternating between piping ribbons and cords to finish basket weave.
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41
5.
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42
Fit another pastry bag with star tip; fill with 1 cup frosting.
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43
Pipe frosting around top edge of cake.
