Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------SPONGE CAKE-----------------------------
8 tb UNSALTED BUTTER, SOFTENED 1 1/4 c ALL-PURPOSE FLOUR
1 1/4 c GRANULATED SUGAR, DIVIDED 2 ts BAKING POWDER
3 EGGS, SEPARATED AT ROOM TEMP ds SALT
2 ts VANILLA EXTRACT 1/3 c MILK
GRATED RIND OF 1 LEMON

------------------WHITE CHOCOLATE VELOUTE-----------------------
14 oz WHITE CHOCOLATE 1/4 c GRANULATED SUGAR
2 c HEAVY CREAM 1 pk UNFLAVORED POWDERED GELATIN
4 EGGS PINCH SALT 1/4 c COLD WATER

--------------------------ASSEMBLY-------------------------------
1/4 c FRAMBOISE LIQUEUR 1/4 c SEEDLESS RASPBERRY JAM
1/2 pt FRESH RASPBERRIES

-------------------WHITE CHOCOLATE CURLS------------------------
8 oz CHUNK WHITE CHOCOLATE, -ABOUT 3/4-INCH THICK

----------------------RASPBERRY SAUCE---------------------------
3 c UNSWEETENED FROZEN RASP 1/2 c GRANULATED SUGAR
-BERRIES

Make the sponge cake:
Position a rack in the center of the oven and preheat to 350
degrees F.
Line a 12-by-18 inch jelly roll pan with aluminum foil, leaving a
2-inch
overhang on the short ends of the pan. Butter the aluminum foil
and the
sides of the pan. Lightly dust the bottom of the pan with flour
and tap
out the excess.

In a 4 1/2-quart bowl of a heavy-duty electric mixer, using the
paddle
attachment, beat the butter at medium-high speed 1 minute, until
smooth.
While continuing to beat, add 1 cup of the sugar in a steady
stream.
Beat 2 to 3 minutes, until the mixture is light and creamy. Beat
in the
egg yolks one at a time, stopping to scrape down the side of the
bowl if
necessary. Beat in the vanilla and lemon rind, and continue to
beat for
2 minutes.

Sift the flour and baking powder together onto a piece of waxed
paper.
Set aside.

In a grease-free 4 1/2-quart bowl of a heavy-duty electric mixer,
using
the wire whip attachment, beat the egg whites with the salt at low
speed
until frothy. Gradually increase the speed to medium-high and
continue
beating the whites until they start to form soft peaks. One
teaspoon at
a time, gradually add the remaining 1/4 cup of sugar and continue
to
beat the whites until they form stiff, shiny peaks.

Beating at low speed, alternately add the flour mixture and milk
to the
yolk mixture. Continue to beat at low speed for 1 minute.
Using a balloon whisk or large rubber spatula, fold the beaten
whites
into the egg yolk mixture one-third at a time. Scrape the batter
into
the prepared pan and spread it into a thin, even layer with an
offset
metal cake spatula.

Bake the sponge cake for 20 to 25 minutes, until the center
springs back
when gently pressed with a finger. Transfer the pan to a wire
rack and
cool for 10 minutes. Using the foil edges as handles, lift the
cake from
the pan and set it on a wire rack to cool completely.

Make the ring molds:
Cut eight 9 1/2-by-2 1/2-inch strips out of stiff paper (unused
manila
folders work well). Bring the short ends of each strip together,
overlapping by 1/2 inch, and tape the outside seams with masking
tape.
The ring molds should be approximately 2 3/4 inches in diameter.

Line the molds:
Using a 2 3/4-inch round cookie cutter or one of the prepared ring
molds, cut out 8 rounds of the sponge cake. Reserve the remaining
sponge
cake for garnish. Line a baking sheet with aluminum foil and
place the
cake rounds on it. Moisten each cake round with some of the
Framboise
liqueur. Place one ring mold over each cake round, so that the
mold
touches the bottom of the baking sheet.

Make the white chocolate veloute:
Melt the white chocolate according to the directions in the
Chocolate Key. Set aside to cool.

In a chilled 4 1/2-quart bowl of a heavy-duty electric mixer,
using the
wire whip attachment, whip the cream until it just begins to
mound. Set
aside in the refrigerator.

Continued........
Submitted By CHARLENE DEERING On 03-13-95

Browse by categories