INGREDIENTS

INSTRUCTIONS

SPONGECAKE LAYER
RUM SYRUP
CUSTARD CREAMS
WHIPPED CREAM
For the cake layers: Preheat the oven to 350 degrees and set rack at middle
level. Butter a 9 or 10-inch round cake pan and line the bottom with a disk
of parchment or waxed paper. Whisk yolks with half the sugar and vanilla
until thick and light. In a clean, dry bowl, whisk whites with salt and
continue whisking until they are white and opaque. Whip in remaining sugar
in a stream. Continue whipping whites until they hold a firm peak. Fold
yolks into whites then sift over and fold in flour and starch. Scrape
batter into prepared pan and smooth top. Bake about 30 minutes, until well
risen and deep in golden color. Unmold to a rack to cool.
For the custard cream: Bring milk to a boil with half the sugar in a heavy,
non-reactive pan. Whisk yolks with remaining sugar and sift over and whisk
in flour. When milk boils, whisk a third into the yolk mixture. Return the
remaining milk to a boil and whisk in yolk mixture,
continuing to whisk until the mixture thickens and comes to a boil. Whisk
constantly 30 seconds. Remove from heat and whisk in vanilla. Scrape half
the cream to a bowl and cover with plastic wrap, refrigerate to cool. Whisk
chocolate into remaining cream and scrape into a bowl, cover and cool.
For syrup: In a small saucepan, bring water and sugar to a boil. Cool and
stir in rum.
For whipped cream: Combine all ingredients and whip to a soft peak.
To assemble: Cut cake into thin, vertical slices. Place a layer of slices
in the bottom of a glass serving bowl and moisten with syrup. Spread with
half the vanilla cream and scatter with half the raspberries. Continue
alternating layers to make 2 layers each, vanilla/raspberry, chocolate and
whipped creams, ending with whipped cream. Sprinkle lightly with chocolate
shavings and a few raspberries.
Recipe by: Cooking Live Show #CL8910 Posted to MC-Recipe Digest V1 #652 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 30, 1997

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