Raspberry Ribbon Cake

Name: Raspberry Ribbon Cake
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Cuisine: Global
Ingredients: 340 grams white baking chocolate, finely chopped; 1 teaspoons cream of tartar; 6 egg whites; 12 egg yolks; 237 milliliters all-purpose flour; 5 teaspoons unflavored gelatin; 946 milliliters heavy whipping cream, divided; 16 servings Fresh raspberries and mint sprigs; 946 milliliters frozen unsweetened raspberries, thawed; 1 teaspoons salt; 355 milliliters sugar; 2 teaspoons vanilla extract; 59 milliliters cold water

Raspberry Ribbon Cake requires around 1 hour and 45 minutes from start to finish. This dessert has 481 calories, 10g of protein, and 37g of fat per serving. This recipe serves 16. Head to the store and pick up raspberries, water, salt, and a few other things to make it today. Raspberry Ribbon Cheesecake, Raspberry Ribbon Slices, and Raspberry Ribbon Pie are very similar to this recipe.

Instructions

In a small saucepan, heat 2 cups cream over medium heat until bubbles form around side of saucepan.

Ingredients you will need

Cream

Equipment you will use

Sauce Pan

Pour over chocolate, whisking until melted; whisk in remaining cream. Cover and refrigerate until chilled. For filling, using a fine sieve, press raspberries into a large bowl. Discard seeds. Cover and refrigerate until chilled.

Ingredients you will need

Raspberries

Chocolate

Cream

Seeds

Equipment you will use

Whisk

Sieve

Bowl

Let egg yolks and egg whites stand at room temperature for 30 minutes. Sift flour and salt; set aside. For each cake, in a large bowl, beat 6 egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Beat in 1 teaspoon vanilla.

Ingredients you will need

Egg Whites

Egg Yolk

Vanilla

All Purpose Flour

Lemon

Sugar

Salt

Equipment you will use

Bowl

Add 1/2 cup of the flour mixture; mix well.

Ingredients you will need

All Purpose Flour

In another bowl, beat 3 egg whites and 1/4 teaspoon cream of tartar on medium speed until soft peaks form. Gradually beat in 1/4 cup sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites. Gently spoon into parchment-lined 15-in. x 10-in. x 1-in baking pan; spread evenly.

Ingredients you will need

Cream Of Tartar

Egg Whites

Spread

Sugar

Equipment you will use

Baking Pan

Bowl

Bake at 350° for 12-15 minutes or cake springs back when lightly touched. Cool on a wire rack. Repeat for second cake.

Equipment you will use

Wire Rack

Oven

In a large bowl, beat 3 cups chilled white chocolate mixture until stiff peaks form; refrigerate. In a bowl, refrigerate the remaining white chocolate mixture. In a small saucepan, sprinkle gelatin over cold water; let stand 5 minutes. Dissolve gelatin over medium-low heat, stirring frequently. Stir gelatin into strained raspberries.

Ingredients you will need

White Chocolate

Raspberries

Gelatin

Water

Equipment you will use

Sauce Pan

Bowl

Place bowl into a large bowl filled with ice water.

Ingredients you will need

Water

Equipment you will use

Bowl

Let cool until mixture is syrupy, stirring occasionally.

Remove from water bath. Stir a fourth of reserved 3 cups whipped chocolate mixture into raspberry mixture; fold in remaining three-fourths of whipped chocolate mixture. Cover and refrigerate for 30 minutes or until set.

Ingredients you will need

Chocolate

Raspberries

Water

Invert cooled cakes onto wire racks. Trim edges; cut each lengthwise into thirds.

Spread one strip with a heaping cup of raspberry mixture to within 1 in. of short sides and 1/2 in. of long sides. Starting at the short end, roll up. Stand on end in center of serving plate.

Ingredients you will need

Raspberries

Spread

Roll

Spread remaining raspberry mixture over remaining strips. Working with one strip at a time, and starting at the edge of the last strip, coil around center roll. Cover and refrigerate.

Ingredients you will need

Raspberries

Spread

Roll

Beat reserved white chocolate until stiff peaks form.

Ingredients you will need

White Chocolate

Spread over top and sides of cake. Refrigerate for 1-2 hours.

Ingredients you will need

Spread

Garnish with raspberries and mint.

Ingredients you will need

Raspberries

Mint

Equipment

Ingredients

Servings:

340grams

white baking chocolate, finely chopped 1teaspoons

cream of tartar 6

egg whites 12

egg yolks 237milliliters

all-purpose flour 5teaspoons

unflavored gelatin 946milliliters

heavy whipping cream, divided 16servings

Fresh raspberries and mint sprigs 946milliliters

frozen unsweetened raspberries, thawed 1teaspoons

salt 355milliliters

sugar 2teaspoons

vanilla extract 59milliliters

cold water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "