2 mini bundt pans totaling 12 cakes
Large pastry bag
12 tablespoons unsalted butter-room temp
2 1/3 cups confectioners sugar
6 large eggs-room temp
4 teaspoons honey
1 1/4 teaspoons vanilla extract
2 ¼ cups cake flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup sour cream
3/4 cup chopped, fresh strawberries
1 1/2 pounds fresh strawberries hulled, chopped
¼ cup light corn syrup
3/4 cup sugar
1 1/2 tablespoons fresh lemon juice
1/8 teaspoon salt
1 tablespoon corn starch
6 large eggs-divided
½ cup sugar-divided
2 cups cream
1 vanilla bean
"Strawberry bundt pound cakes with vanilla bean Crème Anglaise and a tart strawberry sauce"
Preheat oven 350F. Whisk the flour, baking soda and salt together in a bowl and set aside.
Using a mixer, beat the butter and sugar on lowest setting until sugar is mixed in well. Turn speed up to medium and beat until fluffy, 2-3 minutes. Crack the eggs and add all of them to a measuring cup. Pour 1 egg at a time into the bowl, allowing them to incorporate between each addition. Add the vanilla and honey and mix. Scrape down the sides, then on low speed, alternate adding the flour and the sour cream, starting with the flour and ending with the flour, scraping down the sides halfway through. Mix about 10-15 seconds until smooth, but don't over-mix. Fold in the chopped strawberries.
If using non-stick pans only butter the insides. Butter and flour otherwise. Roll down the sides of pastry bag and fill with the batter. Fill bundt pans about halfway and bake in the center of oven at 350F for 20 minutes. Tester should come out clean. Remove from oven and let cool. Makes 1 dozen.
Add all of the ingredients except the corn starch to a 3 quart sauce pan and bring to a boil. Reduce heat and cook 5 minutes. Crush the strawberries while cooking. Pour the liquid through a sieve into a bowl. Add the liquid back to the pan and turn on high. Place the thermometer in the pan and cook until liquid reaches 217F. Whisk the corn starch with 1 tablespoon of water and add right before removing from heat. Whisk in the corn starch for 30 seconds, let cool. Sauce can be cooled in an ice-bath if needed.
Add the egg yolks and 1/4 cup of the sugar to a bowl and beat until slightly thickened. Pour the cream, the other 1/4 cup of sugar and a pinch of salt into a sauce pan, slice the vanilla bean open and scrape into the cream. Heat over medium temperature until the cream is steaming hot. Whisk some of the hot cream into the egg mixture to temper in and then whisk all of the egg mixture into the hot cream. Using the thermometer, cook to 180F, remove from heat and pour through the sieve into a bowl. Do not overheat, or the eggs will curdle. Serve bundt cakes with the Crème Anglaise and strawberry sauce. Garnish with fresh strawberries and lemon wedges.