berry citrus bavarian cake

1/2 cup unsalted butter, softened
1/4 cup organic cane sugar
1/2 tsp pure lemon extract
1 cup unbleached pastry flour
1/2 tsp aluminum-free baking powder
1/4 teaspoon salt
2 tbl minced lemon zest

3/4 cup strained fresh orange juice
1 cup organic cane sugar
2 envelopes unflavored, organic natural gelatin
2 cups chilled organic heavy cream
1 bag frozen mixed berries (i used an organic mix of blackberries, cherries, raspberries and strawberries)
strawberries, halved,

preheat oven to 350F.

cream together butter, sugar, and lemon extract. add flour, baking powder, salt, and lemon zest. combine until it forms a dough.
spread the dough in the bottom of a 10-inch springform pan and bake 20 min.


in a small saucepan stir together the orange juice, sugar, and 2 tablespoons water.
sprinkle the gelatin over the mixture, and let it soften for 1 minute.
heat over 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 electric mixer bowl 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 berries.

slice strawberries and line the edge with them. pour in bavarian cream and chill for no less than 4 hrs.