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Raspberry Ribbon Cake

cakes, fruits, chocolate

6 egg whites
1/2 teaspoon cream of tartar
1 1/2 cups granulated sugar
12 egg yolks
2 teaspoons vanilla
1/2 teaspoon salt
1 cup all-purpose flour
----White Chocolate Ganache----
12 ounces white chocolate; finely chopped
4 cups whipping cream.
----Raspberry Mousse----
4 cups frozen unsweetened raspberries; thawed
5 teaspoons unflavoured gelatin
1/4 cup water
----Garnish----
sugared raspberries and mint leaves

One Day Ahead: White Chocolate Ganache: Place chocolate in bowl. In saucepan, heat 2 cups of the cream just until bubbles form around edge of pan; pour over chocolate and whisk until melted. Whisk in remaining cream. Refrigerate overnight. Raspberry Mousse: Press raspberries through fine sieve into large bowl; refrigerate overnight. For each of 2 cakes: In bowl, beat 3 egg whites with 1/4 teaspoon cream of tartar until soft peaks form; beat in 1/4 cup sugar, 1 tablespoon at a time, until stiff peaks form. Set aside. In large bowl, beat 6 egg yolks with 1/2 cup sugar for 2 minutes or until mixture falls in ribbons when beaters are lifted. Beat in 1 teaspoon vanilla and 1/4 teaspoon salt. Fold egg white mixture alternately with 1/2 cup flour into egg yolk mixture, making 3 additions of whites and 2 of flour. Spread in parchment paper-lined greased 17- x 11-inch rimmed baking sheet. Bake in centre of 350°F oven for 12 to 15 minutes or until cake springs back when lightly touched. Let cool for 5 minutes. Run knife around edge to loosen; let cool. Repeat to make 2 cakes. Eight Hours Ahead: Measure 3 cups ganache into separate large bowl; beat until in very stiff peaks. Refrigerate. In small saucepan, sprinkle gelatin over water; let stand for 5 minutes. Dissolve over medium-low heat, stirring often. Stir gelatin into strained raspberries. Place bowl in larger bowl of ice water; let cool until mixture is as thick as raw egg whites, stirring occasionally around edge with rubber spatula. Remove from water bath. Stir about one-quarter of the beaten ganache into raspberry mixture; fold in remaining beaten ganache. Refrigerate for about 30 minutes or until mixture mounds on spoon. Remove from pans; peel off paper. Trim edges; cut lengthwise into thirds. Spread 1 strip with rounded 1 cup mousse, leaving 1-inch border uncovered at 1 short end. Starting at border, roll up and stand on end on cake plate. Repeat spreading remaining cake strips with mousse. Working with 1 at a time and starting at edge of last strip, wrap each around cake. Cover with plastic wrap; refrigerate for 6 hours or until mousse is set. Two Hours Ahead: Whip remaining ganache until stiff peaks form. Spread over cake. Refrigerate for 2 hours. Garnish: Decorate with sugared raspberries and sugared mint leaves. To serve, cut with serrated knife. To Sugar Raspberries: In small saucepan, bring 1/2 cup granulated sugar and 1/3 cup water to full rolling boil. Let cool to room temperature Dip whole berries or grapes into syrup, letting excess syrup drip back into pan. Roll each in granulated sugar. For flowers, leaves and petals, use small craft brush to coat with syrup, then sprinkle with sugar. Let dry on waxed paper-lined baking sheet. (Make-ahead: Cover lightly with plastic wrap and store at room temperature for up to 2 days.)

Contributor: Canadian Living Magazine, April, 2000

Yield: 12 servings

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