Monday, September 19, 2011

Make-It Monday

30 MIN
5eggs, separated1 pkg (300g)frozen raspberries
1 cupsugar3eggs
1 tspvanilla2/3 cupsugar
1/4 tspsalt2 tspgelatine
pinchtartar2 Tbspwater
1 cupflour1 3/4 cupwhipping cream
Beat egg yolks with 1/2 cup sugar, vanilla & salt 2 min. until fluffy. In new bowl, beat whites 
with tartar until frothy. Beat in remaining sugar until hold peak. Gently fold in egg yolk mix & flour. 
Bake in greased 9 x 13. 30 min @ 350
Press raspberries through sieve for 3/4 cup puree. In heat proof bowl over boiling water,
whisk puree, eggs & sugar until no foam & thick. In new bowl, stir gelatine in water, over low heat until dissolved. Stir in raspberry mix. Whip cream & fold into mixture. Freeze 35-45 min, stir occasionally.
Spread over layers of cake. Freeze 6 hours.

I made this cake once, years ago for a dinner at my Aunt Carolyn's house. I remember thinking it was really delicious at the time. It was pretty time consuming to make, but well worth it.

No comments:

Post a Comment