Monday, February 23, 2009

Something sweet to start your week!

Raspberry Mousse Cake

I absolutely love dessert! The problem is that to get what I want, I usually need to make it. And who better to share dessert with than my girlfriends! Naturally, I get on the phone and invite all the people I know to come and share the love of calorie intake with me. Now I know when you read this it will seem complicated but its has much room for error and even when some steps didn't turn out later when I combined them together it still turned out really yummy, so yummy in fact I had to make it a second time this week...give it a chance!

You will need:
3/4 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup shredded coconut
4 lg eggs
1/4 cup granulated sugar
1 tsp vanilla extract

Raspberry mousse
2 tbsp water + 3tbsp water
1 tbsp unflavoured gelatin
1/4 cup fresh lemon juice
1 pound fresh/frozen raspberries
1 cup granulated sugar
1 1/3 cups heavy cream
2 lg eggs, separated
1/4 teaspoon cream of tartar
1 tsp vanilla
pinch of salt
1 tbsp fresh lemon juice
1/2 cup raspberry jelly
8 oz lady fingers
1 1/2 cups raspberries, to decorate
1 2 ft. Ribbon, just for fun!

What to do:
1. Preheat the oven to 350 F. Butter an 8-inch springform pan. Line with waxed paper. Butter the paper. Sift flour, baking powder, and salt into a medium bowl. Stir in the coconut.

2. Beat the egg whites in a medium bowl with an electric mixer at medium speed until frothy. With the mixer at high speed, gradually beat in the sugar, beating until stiff, glossy peaks form. Beat the yolks in a medium bowl. With the mixer at low speed add the yolks to the beaten egg whites. Use a large spatula to fold in the dry ingredients and vanilla.

3. Spoon the batter into the prepared pan. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes. Loosen and remove the pan sides. Invert onto a rack. Loosen and remov the pan bottom. Carefully remove the paper and let cool completely. Reline the sides of pan with waxed paper and and return cake to pan.

Raspberry Mousse

(Make your own double boiler with a sauce pan and a small amount of simmering water under a medal bowl)

1. Sprinkle the gelatin over 2 tablespoons lemon juice and 2 tbsp water in a small bowl and stir until completely dissolved. Beat the egg yolks and remaining lemon juice in a double boiler until well blended. Cook over low heat, stirring constantly with a wooden spoon, the the mixture lightly coats a metal spoon. (If you overcook it, don't stress out it goes into the processor later)

2. Immediately plunge the pan into a bowl of ice water and stir until the egg mixture has cooled. Place the gelatin mixture, 1 pound of raspberries, 1/4 cup sugar, and egg yolk mixture in a food processor and process until smooth. Beat the cream in a large bowl with an electric mixer at high speed until stiff.

3. Combine 3/4 cup sugar and 3 tbsp water in a small saucepan. Bring to a boil, swirling pan occasionally to wash down sides of pan. Boil for about 7 minutes or until you can make a drop of the syrup into a soft, gummy ball when dropped into a small bowl of cold water. Remove from heat and cool for 5 minutes. While it cools beat the egg whites in a medium bowl with an electric mixer for 45 seconds. Add the vanilla, cream of tartar, and salt. Increase speed to high and beat until stiff but still glossy. Whites should still be moist, not dry and cottony. With the mixer on medium high, add the sugar syrup to the egg whites in a thin, steady stream. Continue beating until the frosting can hold a 2-inch peak and is very shiny. Cool to room temperature.

4. Fold the beaten egg whites into the cream and then add the raspberry mixture until well blended. Put the mousse into your prepared spring form pan and refrigerate for 4 hours or until set. Mix the lemon juice and jelly to stick the lady fingers on, decorate your cake to you desire !

Source for recipe: Reader's Digest
Made by Hope

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