Recipe By : Cooking Live Show #CL8910
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
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spongecake layer:
4 large eggs -- separated
3/4 cups sugar divided
1 teaspoon vanilla extract
1 pinch salt
1/2 cup all-purpose flour
1/2 cup cornstarch
rum syrup:
3/4 cups sugar
3/4 cups water
1/2 cup dark rum
custard creams:
1 quart milk
1 1/2 cup sugar -- divided
12 large egg yolks
2/3 cups all-purpose flour
2 teaspoons vanilla extract
6 ounces semisweet chocolate
whipped cream:
2 cups heavy whipping cream
1/4 cup sugar
2 teaspoons vanilla extract
2 baskets fresh raspberries
chocolate shavings for finish
For the cake layers: Preheat the oven to 350 degrees and set rack at
middle level. Butter a 9 or 10-inch round cake pan and line the bottom
with a disk of parchment or waxed paper. Whisk yolks with half the
sugar and vanilla until thick and light. In a clean, dry bowl, whisk
whites with salt and continue whisking until they are white and
opaque. Whip in remaining sugar in a stream. Continue whipping whites
until they hold a firm peak. Fold yolks into whites then sift over and
fold in flour and starch. Scrape batter into prepared pan and smooth
top. Bake about 30 minutes, until well risen and deep in golden color.
Unmold to a rack to cool.
For the custard cream: Bring milk to a boil with half the sugar in a
heavy, non-reactive pan. Whisk yolks with remaining sugar and sift
over and whisk in flour. When milk boils, whisk a third into the yolk
mixture. Return the remaining milk to a boil and whisk in yolk
mixture,
continuing to whisk until the mixture thickens and comes to a boil.
Whisk constantly 30 seconds. Remove from heat and whisk in vanilla.
Scrape half the cream to a bowl and cover with plastic wrap,
refrigerate to cool. Whisk chocolate into remaining cream and scrape
into a bowl, cover and cool.
For syrup: In a small saucepan, bring water and sugar to a boil. Cool
and stir in rum.
For whipped cream: Combine all ingredients and whip to a soft peak.
To assemble: Cut cake into thin, vertical slices. Place a layer of
slices in the bottom of a glass serving bowl and moisten with syrup.
Spread with half the vanilla cream and scatter with half the
raspberries. Continue alternating layers to make 2 layers each,
vanilla/raspberry, chocolate and whipped creams, ending with whipped
cream. Sprinkle lightly with chocolate shavings and a few raspberries.
