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MERINGUE LAYERS
6 tb Sugar
1 c Powdered sugar
6 Egg whites
1/2 c Chopped almonds (chop finely
-in food processor)
Chocolate rasperry mousse
BITTERSWEET GANACHE
-and
1 pk (10-oz) frozen raspberries
-in syrup
2 1/2 ts Unflavored gelatin
2 2/3 c Cream
1/2 c Sugar
12 oz Bittersweet chocolate;
-finely chopped
1 tb Chambord or vanilla
From: paris@ruby.gene.com (ken paris)
Date: 29 Apr 1995 16:08:51 -0600
Meringue Layers: Preheat oven to 225. Trace three 8″ circles (use the
bottom of an 8″ springform pan) on very lightly buttered parchment lined
cookie sheets. Sift 3 TBS sugar with the powdered sugar. Beat the whites
in a mixer until frothy; add 3 TBS sugar, beat to soft peaks; add 1/2 cp
sugar mixture, beat to stiff peaks; fold in remaining sugar and almonds.
Scoop the meringue into a pastry bag fitted with a large round tip. Pipe
the meringue on the parchment in a spiral starting from the center of the
circle making a disk about 3/4″ thick. Bake the disks for 1.25 hours
swapping the positions of the three cookie sheets in the oven every 20 min.
Cool the cookie sheets on racks for 10 min. Carefully peel the disks from
the parchment and cool on the racks 30 min.
Make the Ganache: Bring one cp cream and 1/4 cp sugar to a boil. Pour over
the cocolate in a large bowl, wait one minute, then stir to melt the
chocolate. Stir in the chambord or vanilla. Cover with plastic wrap.
Make the Mousse: Soften gelatin in 2 TBS cold water. Press the thawed
raspberries through a sieve to remove seeds. Microwave the pulp and syrup
uncovered on high for 3 min. Microwave at 50% for 4-6 min. untill reduced
to 1/2 cp (or reduce the raspberry in a sauce pan on low heat to 1/2 cp).
Dissolve the softened gelatin in the hot raspberry; stir in 1/2 cp of the
ganache. Cover and refridgerate 20 to 30 min until cold. Beat 1 2/3 cp
cream with 1/4 cp sugar to soft peaks. Fold in the choc/raspberry mixture.
Assemble the cake: Cut out a cardboard round the same size as the bottom of
an 8″ springform pan. Assemble the pan with the cardboard in place of the
bottom. Trim the cooled meringue disks with a sharp knife so that they fit
in the pan. Place one disk in the bottom of the pan and scoop in a little
less than 1/2 of the mousse on the disk. Cover with the second disk and
scoop in the same amount of the mousse, reserving a little for immediate
consumption. Place the last disk on top and refridgerate for 1 hour. Undo
the springform, remove the cake on the cardboard circle. Frost the sides of
the cake with the ganache. Serve as soon as possible.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings
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