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Begin early in day or day ahead
Makes: 8 servings
Ingredients:
6 tablespoons all-purpose flour
1/2 teaspoon double-acting baking
powder
1/4 teaspoon salt
2 egg whites
sugar
6 egg yolks
vanilla extract
1/2 cup raspberry jam
1/4 cup cream sherry
1/2 cup crushed macaroons(about 6)
2 cups milk
1 cup heavy or whipping cream, whipped
candied red cherries(optional)
toasted slivered almonds(optional)
Instructions:
1. Grease bottom of 9-inch round cake pan; line with waxed paper.
In cup with fork, mix flour, baking powder and salt. In small bowl with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 3 tablespoons sugar, beating until sugar is dissolved and whites stand in stiff glossy peaks. In medium bowl at high speed, beat 2 egg yolks, 1/4 cup sugar and 1/4 teaspoon vanilla extract just until thick.
2. Preheat oven to 375 degrees. Sprinkle flour mixture over beaten yolk mixture in medium bowl.
3. Add beaten egg whites to mixtures in medium bowl, then with rubber spatula, gently fold until blended. Spread batter evenly in pan.
4. Bake 15 minutes until top springs back when touched with finger. Cool in pan on wire rack 10 minutes; remove from pan and cool on wire rack
5. With knife, cut cake hirzontally in half; spread lower half with jam. Replace top.
6. Cut layers into bite-size pieces and place randomly in bottom of deep, 1 1/2-quart glass bowl.
7. Sprinkle with sherry. Reserve 2 tablespoons macaroons; sprinkle remainder over cake. set aside.
8. In 2-quart saucepan over low heat, cook milk, 4 egg yolks and 3 tablespoons sugar, stirring, until thickened. Remove from heat; add 1/2 teaspoon vanilla extract.
9. Pour custard over cake pieces in bowl. Cover surface with plastic wrap, refrigerate about 2 hours. Sprinkle the reserved crushed macaroons over custard surface.
10. Spoon whipped cream into pastry bag with large rosette tube; use to decorate custard. Garnish with candied red cherries and the toasted almonds.
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