| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Desserts |
8 |
Servings |
INGREDIENTS
| 6 |
|
Eggs; separated |
| 3/4 |
c |
Sugar; divided |
| 1/3 |
c |
Unsweetened cocoa; divided |
| 1 |
ts |
Vanilla extract |
| 1/2 |
ts |
Almond extract |
|
|
Powdered sugar |
| 1 1/2 |
c |
Whipping cream |
| 1 |
c |
Powdered sugar; sifted |
| 1 |
|
Envelope unflavored gelatin |
| 1/2 |
c |
Cold water |
| 2 |
tb |
Dark rum |
| 1 |
oz |
Unsweetened baking chocolate; at room temperature |
INSTRUCTIONS
CAKE
CHARLOTTE RUSSE FILLING
FILLING: In medium bowl, combine cream and sugar. Refrigerate covered until
well chilled (about 1 hour). Sprinkle gelatin over water and let stand 5
minutes to soften. Place over hot water and stir to dissolve. Let stand at
room temperature about 30 minutes to cool. Stir in rum. On high speed, beat
cream mixture until stiff. At medium speed, gradually add gelatin mixture.
Continue beating until well combined. Refrigerate until firm (about 30
minutes). When ready to use, beat on high until smooth and of spreading
consistency.
CAKE: Put yolks in small bowl and whites in large bowl. Bring whites to
room temperature (about 1 hour). Preheat oven to 375F. Lightly grease
bottom of a jelly roll pan (15 1/2 by 10 1/2 by 1 inch) and line with waxed
paper. Beat whites on high until soft peaks form. Gradually beat in 1/4 cup
sugar until stiff peaks form. Mixture should be shiny and moist. Beat yolks
on high with rest of sugar until thick and lemon colored (about 5 minutes).
On low speed, beat in cocoa and extracts just until combined. With wire
whisk or rubber spatula, gently fold yolks into whites until just combined.
Turn into pan and spread evenly. Bake 12 to 14 minutes until surface
springs back when gently pressed with a finger. Sift powdered sugar in a 15
x 10 rectangle on a towel. Turn cake onto towel and peel off waxed paper.
Trim edges with sharp knife. Carefully roll cake up in towel lengthwise
like a jelly roll. (Cake will crack slightly.) Place seam side down on wire
rack until cool (about 30 minutes). Gently unroll cake and remove towel.
Spread cake with 3/4 of the filling and reroll. Place seam side down on a
serving plate. Spread top and sides with rest of filling. Refrigerate one
hour or until ready to serve. Just before serving, use a potato peeler to
make chocolate curls. Sprinkle over top of cake.
NOTES : I surprised my first husband with this for his 19th birthday in
1974. His reaction: "Wow, a giant devil dog!"
Recipe by: McCall's Cookbook Collection - Dessert Discoveries
Posted to TNT Recipes Digest by "Barbara Zack" <bzack@leading.net> on May
8, 1998
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