Home Party Dessert Recipe
7/16/2009
Raspberry Cream Cheese Roll
Sponge Cake:
3 eggs, separated
1 egg white
1/4 t cream of tartar
7 T plus 1 t sugar
1/8 t salt
3/4 t lemon extract
1/2 cup plus 1 T cake flour
Filling:
9 oz cream cheese, sieved
1 cup whipping cream
1.5 T powdered sugar
14 oz raspberries
Garnish:
1/2 cup whipping cream
>how to make<
*Preheat the oven to 325 degrees.
*Grease a jelly-roll pan and line with wax paper.
*Beat the egg whites with the cream of tartar; when soft peaks form, add 2 T of the sugar and beat until the whites are stiff. Set aside.
*Put the egg yolks in a large bowl and beat with a wire whisk or electric beater.
*Slowly add the remaining 5 T plus 1 t of sugar, beating constantly.
*Add the salt and lemon extract, and beat the mixture until it is a pale lemon color.
*Lightly fold 1/4 of the whites into the yolk-sugar mixture.
*Heap the rest of the whites on top and sift the cake flour over the whites.
*Fold the flour, beaten egg whites, and yolk mixture together until just mixed. (Do not overmix.)
*Spoon the batter into the prepared pan and bake for 10~12 minutes.
*Loosen the edge of the cake from the pan with a thin knife and allow to cool for 10~15 minutes.
*Turn out the cake onto a cake rack and cool.
*In a blender or food processor, process cream cheese, whipping cream and icing sugar until smooth.(Do not overblend.)
*Turn the cake onto clear wrap on the flat surface.
*Spread cheese mixture on spongecake.
*Reserve some raspberries for garnish.
*Roll spongecake up lightly, jelly-roll fashion, using wrap as a guide.
*To garnish, whip cream until stiff.
*Pipe out on top of cream cheese roll.
*Place raspberries as you wish.
Sponge Cake:
3 eggs, separated
1 egg white
1/4 t cream of tartar
7 T plus 1 t sugar
1/8 t salt
3/4 t lemon extract
1/2 cup plus 1 T cake flour
Filling:
9 oz cream cheese, sieved
1 cup whipping cream
1.5 T powdered sugar
14 oz raspberries
Garnish:
1/2 cup whipping cream
>how to make<
*Preheat the oven to 325 degrees.
*Grease a jelly-roll pan and line with wax paper.
*Beat the egg whites with the cream of tartar; when soft peaks form, add 2 T of the sugar and beat until the whites are stiff. Set aside.
*Put the egg yolks in a large bowl and beat with a wire whisk or electric beater.
*Slowly add the remaining 5 T plus 1 t of sugar, beating constantly.
*Add the salt and lemon extract, and beat the mixture until it is a pale lemon color.
*Lightly fold 1/4 of the whites into the yolk-sugar mixture.
*Heap the rest of the whites on top and sift the cake flour over the whites.
*Fold the flour, beaten egg whites, and yolk mixture together until just mixed. (Do not overmix.)
*Spoon the batter into the prepared pan and bake for 10~12 minutes.
*Loosen the edge of the cake from the pan with a thin knife and allow to cool for 10~15 minutes.
*Turn out the cake onto a cake rack and cool.
*In a blender or food processor, process cream cheese, whipping cream and icing sugar until smooth.(Do not overblend.)
*Turn the cake onto clear wrap on the flat surface.
*Spread cheese mixture on spongecake.
*Reserve some raspberries for garnish.
*Roll spongecake up lightly, jelly-roll fashion, using wrap as a guide.
*To garnish, whip cream until stiff.
*Pipe out on top of cream cheese roll.
*Place raspberries as you wish.
Labels: cake recipe, cake roll, cream cheese roll, raspberries
7/03/2009
Stars and Stripes Berry Trifle
2 lbs. pound cake
3 T or more seedless raspberry jam
6 cups fresh blueberries
1 T plus 1 t sugar
1 t water
3 cups plus fresh raspberries
4 cups vanilla custard
1 cup whipped cream (lightly sweetened)
>how to make<
For the stars:
*Slice pound cake into 1/2" thick slices.
*Spread jam on half the amount of cake slices.
*Top with the other half to make jam sandwiches.
*Using 2" star cookie cutter, cut out stars from each sandwich.
*Chop remaining sandwich scraps into 1/2" pieces. Set aside.
For the berries:
*Toss blueberries, 1 T sugar, and water in bowl.
*In separate bowl, toss raspberries with remaining sugar.
*Let sit until sugar dissolves and berries are glossy, about 5 minutes.
To assemble:
*Arrange 8 star sandwiches upright around bottom of trifle dish.
*Place 2 cups sandwich scraps in center of dish.
*Arrange 3 cups blueberries around stars piling up blueberries so that they surround all edges of stars.
*Spread 2 cups custard in even layer on top of blueberry and cake layer.
*Place 1 cup sandwich scraps on center of custard layer.
*Arrange 3 cups raspberries around perimeter of dish.
*Spread remaining custard in even layer on top of raspberries.
*Arrange 8 star sandwiches upright around perimeter of dish.
*Arrange remaining blueberries around stars and pile remaining raspberries in center of dish.
*Spoon whipped cream on top of raspberries and top with remaining stars.
Note: This recipe was adapted from "Cook's Illustrated".
2 lbs. pound cake
3 T or more seedless raspberry jam
6 cups fresh blueberries
1 T plus 1 t sugar
1 t water
3 cups plus fresh raspberries
4 cups vanilla custard
1 cup whipped cream (lightly sweetened)
>how to make<
For the stars:
*Slice pound cake into 1/2" thick slices.
*Spread jam on half the amount of cake slices.
*Top with the other half to make jam sandwiches.
*Using 2" star cookie cutter, cut out stars from each sandwich.
*Chop remaining sandwich scraps into 1/2" pieces. Set aside.
For the berries:
*Toss blueberries, 1 T sugar, and water in bowl.
*In separate bowl, toss raspberries with remaining sugar.
*Let sit until sugar dissolves and berries are glossy, about 5 minutes.
To assemble:
*Arrange 8 star sandwiches upright around bottom of trifle dish.
*Place 2 cups sandwich scraps in center of dish.
*Arrange 3 cups blueberries around stars piling up blueberries so that they surround all edges of stars.
*Spread 2 cups custard in even layer on top of blueberry and cake layer.
*Place 1 cup sandwich scraps on center of custard layer.
*Arrange 3 cups raspberries around perimeter of dish.
*Spread remaining custard in even layer on top of raspberries.
*Arrange 8 star sandwiches upright around perimeter of dish.
*Arrange remaining blueberries around stars and pile remaining raspberries in center of dish.
*Spoon whipped cream on top of raspberries and top with remaining stars.
Note: This recipe was adapted from "Cook's Illustrated".
Labels: Berry Trifle, English Trifle recipe, pound cake, Tfifle, Trifle recipe, vanilla custard
