Raspberry chocolate meringue icebox cake
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Raspberry chocolate meringue icebox cake
  Chocolate    Meringue    Cakes  
Last updated 6/12/2012 1:19:52 AM. Recipe ID 51352. Report a problem with this recipe.
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      Title: Raspberry chocolate meringue icebox cake
 Categories: Cakes
      Yield: 12 Servings
 
      4 lg Egg whites
    1/4 ts Cream of tartar
  1 1/2 c  Sugar
  2 3/4 c  Heavy cream
      6 oz Fine quality bittersweet
           -chocolate (not unsweetened)
  1 1/2 ts Unflavored gelatin
      3 tb Cold water
  1 1/2 c  Sour cream
      1 ts Vanilla
      3 pt Fresh raspberries
 
  1. Preheat oven to 250F. Line 2 baking sheets with parchment paper and
  trace 3 8-inch circles onto the paper.
  
  2. In a large bowl with an electric mixer beat whites with cream of
  tartar and add a pinch of salt until they just hold soft peaks. Add 1
  cup sugar gradually, beating, and beat meringue until it holds stiff
  peaks. Transfer meringue to a pastry bag fitted with a 3/4 inch plain
  tip and pipe onto circles, filling them in. Smooth meringues with a
  long metal spatula or knife. Alternatively, if pastry bag isn't used,
  circles may be made by spreading meringues freehanded with spatula.
  
  3. Bake meringues 30 minutes and switch positions of baking sheets in
  oven. Bake meringues 30 minutes more, or until pale golden and crisp.
  (If the weather is humid, cooking time may be longer.) Cool meringues
  completely and peel off paper. Meringues may be made 1 day ahead and
  kept in turned-off oven.
  
  4. In a saucepan, bring 1/4 cup heavy cream just to a boil and remove
  from heat. Add chocolate and stir mixture until chocolate is melted
  completely. Divide ganache between 2 meringue layers and gently
  spread evenly, leaving 1/2 inch borders. Chill ganache until
  hardened, about 10 minutes.
  
  5. In a small saucepan, sprinkle gelatin over water and soften 1 min.
  Heat mixture over low heat, stirring until gelatin is dissolved, and
  keep warm. In a bowl with an electric mixer, beat remaining 2 1/2
  cups heavy cream with remaining 1/2 cup sugar until it just holds
  stiff peaks and then beat in sour cream and vanilla. Add gelatin
  mixture in a stream, beating, and beat until mixture holds stiff
  peaks.
  
  6. Arrange 1 ganache-topped meringue on a plate and spread it with 1
  1/2 cups cream mixture, mounding it at the edge. Arrange 1 pint of
  raspberries over the cream mixture and top with the second ganache-
  topped meringue. Repeat procedure with about 1 1/2 cups more cream
  mixture and another pint of raspberries and top with the third
  meringue.
  
  7. Transfer about 1 cup more cream mixture to a pastry bag fitted
  with the star tip and reserve for decoration. Frost top and side of
  cake with remaining cream mixture and decorate with reserved mixture.
  Chill cake for at least 2 hours and up to 8 hours. Remove wax paper
  carefully and scatter remaining  pint of raspberries around and on
  the cake. Cut into 12 wedges with a serrated or electric knife.
 




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Recipe ID 51352 (Apr 03, 2005)

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