Chocolate Raspberry Zefir Cake

 

(for the Zefir)

3/4 cup water, divided

2 t agar gelatin

1/4 cup raspberry-flavored gelatin powder

2 cups sugar

3 egg whites

1 T lemon juice

(for the sponge cake)

6 large eggs

3/4 cup sugar

1 t vanilla extract

1 cup all-purpose flour

1/4 cup dark cocoa powder

1 t baking powder

(for the filling)

2 cups raspberries

1/4 cup raspberry liqueur

(for the buttercream frosting)

2 cups unsalted butter, softened

1 t vanilla extract

1/8 t salt

1/2 cup dark chocolate chips, melted

1/4 cup dark cocoa powder

3 cups confectioners' sugar

(for the glaze)

1/2 cup heavy cream

1 cup white chocolate chips

red food coloring, optional

(for the topping)

fresh raspberries

[how to make]

(for the Zefir)

*Line two 8" cake pans with plastic wrap.

*Line a small baking sheet with parchment paper and prepare a pastry bag tipped with star tip #4.

*Combine 1/2 cup of water and the agar gelatin in a saucepan.

*In a separate saucepan, combine the remaining 1/4 cup of water and the raspberry gelatin.

*Cook both the agar and raspberry gelatin mixtures over medium heat.

*Cook the raspberry gelatin until it has completely dissolved, then set aside.

*Continue cooking the agar until it thickens, about 2 minutes.

*Add the sugar gradually and bring the syrup up to a boil; allow to boil for 2 minutes.

*In a stand mixer bowl, whisk the egg whites for 2 minutes to soft peaks, then slowly pour in the syrup, whisking on medium speed.

*Add the raspberry gelatin mixture and lemon juice last, then whisk on high speed for 7 to 10 minutes; the meringue will cool and thicken.

*Place 2 cups of the meringue into the pastry bag and pipe small dollops onto the parchment paper.

*Divide the remaining meringue evenly between the two cake pans and spread using an offset spatula.

*The zefir will set almost immediately at room temperature.

(for the sponge cake)

*Preheat the oven to 350 degrees and line three 8" cake pans with parchment paper.

*Place the eggs, sugar and vanilla into a mixer bowl.

*Whisk on high speed for 4 to 6 minutes, or until the mixture becomes voluminous and pale in color.

*In a separate bowl, combine the flour, cocoa powder and baking powder.

*Sift the dry ingredients into the batter in small increments, folding gently after each addition.

*Divide the batter evenly among the pans and bake for 18 to 20 minutes, until the tops are set.

*Allow the layers to cool completely.

(for the filling)

*Combine the raspberries and liqueur in a small bowl and crush with a fork.

(for the buttercream frosting)

*Beat the softened butter in a large bowl until fluffy.

*Add the vanilla, salt, melted chocolate and cocoa powder.

*Mix until smooth, then add the confectioners' sugar and beat the frosting for several minutes until fluffy.

(for the assembly)

*Alternating two layers of cake to one layer of zefir.

*Spread each cake layer with raspberry filling and frosting.

*Lift the set zefir out of the pan, discard the plastic and add to the cake.

*Smooth the frosting over the top and sides with a flat spatula.

(for the glaze)

*Heat the heavy cream in a large bowl until steaming hot, then add the chocolate.

*Allow it to sit for a few minutes, then stir until smooth.

*Add a few drops of red food coloring, if desired.

*Allow the glaze to cool and thicken slightly, then pour over the cake, using a spatula to spread it evenly.

(for the topping)

*Garnish with zefir dollops and fresh raspberries.

-makes 10 to 12-

Note: I found this recipe in "The European Cake Cookbook" by Tatyana Nesteruk.