INGREDIENTS

INSTRUCTIONS

CAKE
SYRUP
FILLING
This is from the Julia Child's new series and book, Baking with Julia, and
was done by Alice Medrich and is in her own words. It's long and detailed,
but it has every step and tip you'll need to make the cake.
Ruffle Cake Equipment
:* 8-inch round cake pan, at least 2-inches high
:* 8-inch round cake pan with removable bottom or 8-inch springform pan
:* untreated heavy-duty jelly-roll pans
:* rubber spatula, offset spatula, and flexible 8-inch metal icing spatula
:* decorating turntable, lazy Susan, or inverted round cake pan
:* ridged plastic shelf liner, freezer paper, or 055 Mylar
:* parchment paper and waxed paper
A majestic cake and one of many parts: a dark chocolate genoise moistened
with an intoxicatingly aromatic framboise syrup, a filling of satiny creme
fraiche and brilliantly red raspberries, a wrapper of dark chocolate, and a
profusion of magnificent chocolate rufffles.  The technique for making
ruffles does take some practice, but fortunately, the mistakes are not only
edible, they're usually usable -- irregularly shaped pieces still produce a
knock-out confection. And the chocolate wrapper or ribbon is also eminently
doable -- it is made by a method that reproduces the quality of tempering
without the fuss. Professionals use acetate or Mylar as the form on which
to shape the wrapper, but a trip to the hardware store will turn up ridged
plastic shelf liners, the perfect material for the job.
Each part of the cake can be made ahead, so that you only have to assemble
to finish on the day the cake is to be served.  And don't pass up the
opportunity to make this cake if you haven't the time to tackle the
ruffles. You can pile the cake high with fresh raspberries, irregularly
shaped pieces of chocolate, or chocolate shards, and it will still be
great.  Think of this cake as a format rather than a precise,
can't-vary-a-thing formula: Substitute another kind of cake for the
genoise, use whipped cream instead of creme fraiche, or omit the soaking
syrup - the basic idea is yours to embellish.
The Cake: Position a rack in the lower third of the oven or just below the
center of the oven and preheat the oven to 350F.  Fit the bottom of an
8-inch round cake pan, one at least 2 inches high, with parchment paper and
set aside.
Pour the clarified butter into a 1-quart bowl and stir in the vanilla
extract, if you're using it.  The butter must be hot when added to the
batter, so either keep the bowl in a skillet of hot water or reheat at the
last minute.
Although the flour and cocoa were sifted before they were measured, they
need to be triple-sifted together.  Sift or sieve the flour and cocoa
together.  Sift or sieve the flour and cocoa together 3 times, then set
sifter on a plate or piece of waxed paper and return the dry ingredients to
the sifter. Keep close at hand.
(CONT in part 2)
Posted to EAT-L Digest 20 October 96
Date:    Mon, 21 Oct 1996 10:30:07 -0400
From:    Rosebud <janetm@ONLINE1.MAGNUS1.COM>

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