Renewal Cake
Photo: flickr user Caitlinator
Ingredients
FOR THE
CAKE--------------------------------
cup Flour
1 tablespoon Finely shredded lemon peel
2 teaspoons Baking powder
teaspoon Salt
3 ounces White baking bar, chopped
cup Half&Half, light cream/milk
1 cup Sugar
1 teaspoon Vanilla
1 cup Fresh raspberries or sliced strawberries
3 tablespoons Raspberry liqueur FOR THE
FROSTING------------------------------
4 ounces White baking bar, chopped
cup Whipped cream
1 tablespoon Cold water
teaspoon Unflavored gelatin
3 tablespoons Sugar
cup Fresh raspberries or sliced strawberries
White chocolate curls
Preparation
1
For the Cake:
2
3
Melt the 3 oz. white baking bar with 1/4 cup of the half and half, milk or light cream in a small heavy saucepan over very low heat, stir- ring constantly till baking bar starts to melt. Immediately remove from heat and stir till baking bar is completely melted smooth. Stir in remaining half and half, milk or cream; cool.
4
In a large mixing bowl, beat the margarine or butter with an elec- tric mixer on medium to high speed about 30 seconds, or until soft. Add sugar and vanilla; beat till combined. Add the egg yolks, one at a time, beating till combined. Alternately add the flour mixture and the white baking bar mixture, beating on low to medium speed after each addition just till combined.
5
6
7
For the Filling:
8
In a small bowl, combine the 1 cup berries and raspberry liqueur, if using. Set aside till needed.
9
Put raspberry jam in small bowl and stir to soften. Set aside till needed.
10
To Assemble the Cake: 1. Prepare the frosting and set aside. 2. To assemble cake, place one layer on a cake plate. Drain the liqueur from the berries and drizzle liqueur over the cake layer on the plate. Stir jam again to soften, and spread over the cake layer. Top with 1/3 of the White chocolate frosting. Spoon the 1 cup of berries on top of the frosting.
11
Top the berries with the remaining cake layer. Frost top and sides with remaining frosting. Gently place the White chocolate curls on the frosting on the top of the cake in any manner which you would like. Carefully cover the cake loosely with plastic wrap and chill for up to 24 hours. Just before serving, sprinkle cake with 1/2 cup berries and sift powdered sugar lightly over cake.
12
For the Frosting: 1. Chill a medium mixing bowl and the beaters of an electric mixer. 2. Place the white baking bar and 1/4 cup of the whipping cream in a small heavy saucepan over very low heat, stirring constantly till the baking bar starts to melt. Immediately remove from the heat and stir until smooth. Cool completely. 3. In a 1 cup glass measure combine the cold water and unflavored gelatin. Let stand 2 minutes. Place cup in saucepan of
13
Makes 2 1/2 cups.
Tools
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Yield:
5.0 servings
Added:
Saturday, February 13, 2010 - 9:14am