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Ингредиенты
- You need an 8 inch bowl with a round bottom to make this cake.
- 4 x Large eggs
- 6 x egg yolks
- 1 c. plus 2 Tbsp. granulated sugar (divided)
- 1 1/2 tsp vanilla
- 4 x egg whites
- 1/2 tsp cream of tartar
- 2/3 c. cake flour
- 6 Tbsp. cornstarch
- 3 x to 4 Tbsp. seedless raspberry jam
- 1 Tbsp. unflavored gelatin (1 packet)
- 1/3 c. cold water
- 1/3 c. granulated sugar Healthy pinch of salt
- 6 x egg yolks
- 1 2/3 c. whole lowfat milk
- 2 tsp vanilla
- 1 c. whipping cream
- 1 c. fresh or possibly frzn raspberries
- 1 1/2 c. whipping cream whipped with1/4 c. granulated sugar for piping
Инструкции
- Fresh raspberries or possibly raspberry fruit leather for garnish
- To make Biscuit Roulade: Preheat oven to 450 degrees. Butter two 13-by-17 inch sheet pans or possibly jellyroll pans, line with parchment paper, then butter and flour paper.
- At high speed on electric mixer, whip together the whole Large eggs, egg yolks and 1 c. sugar till very fluffy and triple in volume. Beat in vanilla.
- In separate bowl, whip egg whites till frothy. Sprinkle with cream of tartar and remaining 2 Tbsp. sugar. Whip to stiff peaks.
- Sift flour and cornstarch over yolk mix and gently mix in with a balloon whisk. Mix in whipped egg whites.
- Divide batter between the prepared pans, delicately spreading batter in an even layer. Bake for 7 min. Remove from oven promptly and allow to cold completely in pans.
- To line mold: Place an 8 inch bowl with a round bottom upside down on one of the cakes and cut around it with a paring knife; set aside (this will be the bottom of the cake).
- Remove the second cake sheet by gently lifting it out of the pan by the corners of the parchment. Stir raspberry jam till smooth. Spread entire cake with jam all the way to the edges. Do not spread it too thick; you should see the cake through the thin layer of jam.
- Starting along one of the long sides, gently roll up the roulade. Once you get it started, lifting up on the paper will help you roll it forward.
- With a serrated knife, gently slice the jellyroll in slices no thicker than1/2inch.
- Line the bowl with plastic wrap. Starting in the center, lay the jellyroll slices edge to edge. The slices should be pressed together so any gaps between them are kept small. Continue this all the way around, up the sides of the bowl.
- To make Vanilla Bavarian Cream: Sprinkle gelatin over the 1/3 c. cold water
- In a pie pan or possibly other shallow dish. Set aside.
- Whisk together sugar, salt and yolks in a stainless steel bowl or possibly the top of a double boiler. In small saucepan, bring lowfat milk to a boil. Pour1/4of the warm lowfat milk into the egg mix and blend. Pour in remaining lowfat milk and blend again.
- In the saucepan you used for the lowfat milk, add in sufficient water to cover the bottom about 1 inch; bring to a simmer. Place the bowl of lowfat milk, yolks and sugar over the simmering pan and stir gently till mix stars to steam and thickens slightly. It should coat the back of a spoon. Don't boil.
- Scrape reserved gelatin into custard and stir to dissolve. Place the bowl of custard over a bowl of ice to cold it; stir occasionally.
- Add in vanilla to cream and whip into medium-stiff peaks. Check custard; it should be barely cold to the touch. Fold whipped cream into custard.
- Proceed immediately with assembly.
- To assemble: Pour approximately 1/3 of the vanilla cream into the cake-lined bowl; sprinkle with a few raspberries. Continue this process of pouring the cream and adding the berries till all are gone. If any berries are showing, gently press them below the level of the cream, so only white is showing.
- Now place the reserved 8 inch circle of cake upside down on top of the vanilla cream. Refrigerate6 hrs or possibly overnight.
- To serve: Place a cardboard cake-circle or possibly a serving plate on top of the bowl and flip over. Tug gently on the plastic wrap to remove the cake from the mold.
- If this doesn't work, lay a warm towel over the mold and try again.
- Garnish with fresh raspberries.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 8 servings | |
| Calories 491 | |
| Calories from Fat 236 | 48% |
| Total Fat 26.36g | 33% |
| Saturated Fat 15.47g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 191mg | 64% |
| Sodium 80mg | 3% |
| Potassium 219mg | 6% |
| Total Carbs 57.36g | 15% |
| Dietary Fiber 1.2g | 4% |
| Sugars 40.53g | 27% |
| Protein 7.11g | 11% |
