Yield: 8 servings
|8 tablespoons||UNSALTED BUTTER, SOFTENED|
|1¼ cup||GRANULATED SUGAR, DIVIDED|
|3 \N||EGGS, SEPARATED AT ROOM TEMP|
|2 teaspoons||VANILLA EXTRACT|
|\N \N||GRATED RIND OF 1 LEMON|
|14 ounces||WHITE CHOCOLATE|
|2 cups||HEAVY CREAM|
|4 \N||EGGS PINCH SALT|
|¼ cup||FRAMBOISE LIQUEUR|
|½ pint||FRESH RASPBERRIES|
|8 ounces||CHUNK WHITE CHOCOLATE,|
|3 cups||UNSWEETENED FROZEN RASP BERRIES|
|1¼ cup||ALL-PURPOSE FLOUR|
|2 teaspoons||BAKING POWDER|
|¼ cup||GRANULATED SUGAR|
|1 pack||UNFLAVORED POWDERED GELATIN|
|¼ cup||COLD WATER|
|¼ cup||SEEDLESS RASPBERRY JAM ABOUT 3/4-INCH THICK|
|½ cup||GRANULATED SUGAR|
WHITE CHOCOLATE VELOUTE
WHITE CHOCOLATE CURLS
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 4½-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
Sift the flour and baking powder together onto a piece of waxed paper.
In a grease-free 4 ½-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 ¼ 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 ½-by-2 ½-inch strips out of stiff paper (unused manila
folders work well). Bring the short ends of each strip together, overlapping by ½ inch, and tape the outside seams with masking tape.
The ring molds should be approximately 2 ¾ inches in diameter.
Line the molds:
Using a 2 ¾-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 ½-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.
Submitted By CHARLENE DEERING On 03-13-95