Directions: |
Directions:Place chocolate in bowl. In saucepan, heat 2 cups of the cream just until bubbles form around edge of pan. pour over chocolate and whisk until melted. Whisk in remaining cream, refrigerate overnight.
Raspberry Mousse: Press raspberries through fine sieve into large bowl. refrigerate overnight.
For each of 2 cakes - In bowl, beat 3 egg whites with 1/4 tsp cream of tartar until soft peaks form, beat in 1/4 cup sugar, 1 tbsp at a time until stiff peaks form. Set aside. In large bowl, beat 6 egg yolks with 1/2 cup sugar for 2 minutes or until mixture falls in ribbons when beaters are lifted. Beat in 1 tsp vanilla and 1/4 tsp salt.
Fold egg white mixture alternately with 1/2 cup flour into egg yolk mixture. making 3 additions of whites and 2 of flour. Spread in parchment paper lined greased 17 x 11 inch rimmed baking sheet, Bake 350 for 12 to 15 min. cake springs back when lightly touched. Let cool 5 min run knife around edge to loosen , repeat to make 2 cakes.
Measure 3 cps ganache into sep large bowl, beat until very stiff peaks. Refrigerate. In saucepan, sprinkle gelatin over water - let stand 5 min. Dissolve over med low heat stirring often. Stir into strained raspberries. Place bowl in larger bowl of ice water. Let cool until thick, Stir about 1/4 beaten ganache into rasp mix. folding in remaining ganache refr for 30 min.
Take cakes and cut in 1/2 lengthways. Spread rasp mixture on and roll tight. Continue 1 to next to next to next. Rolling 4 cakes. Once all rolled put on plate and cover cake with remaining chocolate ganache and sugared fruit |
This recipe for Raspberry Ribbon Cake - takes 2 days is from