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How To make Raspberry Chocolate Meringue Icebox Cake
4 lg Egg whites
1/4 ts Cream of tartar
1 1/2 c Sugar
2 3/4 c Heavy cream
6 oz Fine quality bittersweet
-chocolate (not unsweetened) 1 1/2 ts Unflavored gelatin
3 tb Cold water
1 1/2 c Sour cream
1 ts Vanilla
3 pt Fresh raspberries
1. Preheat oven to 250F. Line 2 baking sheets with parchment paper
and trace 3 8-inch circles onto the paper. 2. In a large bowl with an electric mixer beat whites with cream of
tartar and add a pinch of salt until they just hold soft peaks. Add 1 cup sugar gradually, beating, and beat meringue until it holds stiff peaks. Transfer meringue to a pastry bag fitted with a 3/4 inch plain tip and pipe onto circles, filling them in. Smooth meringues with a long metal spatula or knife. Alternatively, if pastry bag isn't used, circles may be made by spreading meringues freehanded with spatula. 3. Bake meringues 30 minutes and switch positions of baking sheets in
oven. Bake meringues 30 minutes more, or until pale golden and crisp. (If the weather is humid, cooking time may be longer.) Cool meringues completely and peel off paper. Meringues may be made 1 day ahead and kept in turned-off oven. 4. In a saucepan, bring 1/4 cup heavy cream just to a boil and remove
from heat. Add chocolate and stir mixture until chocolate is melted completely. Divide ganache between 2 meringue layers and gently spread evenly, leaving 1/2 inch borders. Chill ganache until hardened, about 10 minutes.
5. In a small saucepan, sprinkle gelatin over water and soften 1 min.
Heat mixture over low heat, stirring until gelatin is dissolved, and keep warm. In a bowl with an electric mixer, beat remaining 2 1/2 cups heavy cream with remaining 1/2 cup sugar until it just holds stiff peaks and then beat in sour cream and vanilla. Add gelatin mixture in a stream, beating, and beat until mixture holds stiff peaks. 6. Arrange 1 ganache-topped meringue on a plate and spread it with
1 1/2 cups cream mixture, mounding it at the edge. Arrange 1 pint of
raspberries over the cream mixture and top with the second ganache- topped meringue. Repeat procedure with about 1 1/2 cups more cream mixture and another pint of raspberries and top with the third meringue. 7. Transfer about 1 cup more cream mixture to a pastry bag fitted with
the star tip and reserve for decoration. Frost top and side of cake with remaining cream mixture and decorate with reserved mixture. Chill cake for at least 2 hours and up to 8 hours. Remove wax paper carefully and scatter remaining pint of raspberries around and on the cake. Cut into 12 wedges with a serrated or electric knife.
How To make Raspberry Chocolate Meringue Icebox Cake's Videos
Our 5 Favorite Ina Garten Dessert Recipes | Barefoot Contessa | Food Network
You can always count on Ina to have the perfect ending to a perfect meal! That's right — we're talking dessert. From the BEST chocolate cake to cinnamon baked doughnuts, these are our favorite Ina Garten dessert recipes.
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0:00 - Intro
0:04 - Beatty’s Chocolate Cake
5:11 - Tres Leches Cake with Berries
11:33 - Chocolate Banana Cream Pie
17:34 - Cinnamon Baked Doughnuts
21:41 - Chocolate Ganache Cake
Get the recipes:
Beatty’s Chocolate Cake:
Tres Leches Cake with Berries:
Chocolate Banana Cream Pie:
Cinnamon Baked Doughnuts:
Chocolate Ganache Cake:
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Our 5 Favorite Ina Garten Dessert Recipes | Barefoot Contessa | Food Network
라즈베리 생크림 케이크 /Raspberry cake
* 자세한 설명을 보시려면 자막을 켜주세요.
안녕하세요. 조꽁드입니다!
이번주 커뮤니티 퀴즈는 많은 분들이 정답을 맞추셨어요 ㅋㅋㅋ 너무 쉬웠나요.
이번 케이크는 바로 라즈베리 생크림 케이크 입니다.
요즘은 라즈베리 생과가 없기 때문에 냉동 라즈베리를 사용했습니다.
그래서 멋들어지게 라즈베리 장식도 할수가 없어서 좀 속상했습니다.
내년에는 라즈베리(산딸기 말고요) 생과를 좀 구해서 원없이 장식좀 해보고 싶네요.
커뮤니티란에 제가 국내에 구할 수 있는 곳 질문 올렸습니다.
아시는분 댓글 부탁 드립니다. ^^
케이크에는 새콤달콤한 라즈베리잼과 함께 고소한 크럼블을 레이어드 했어요.
자칫 라즈베리 잼만 있다면 달기만 하다던가 많이 먹다보면 물릴수 있는데요.
크럼블이 씹히면서 지루하지 않은 맛을 느끼도록 해보았습니다.
라즈 베리잼 또한 설탕을 많이 줄여서 많이 달지 않습니다.
또 크림에는 화이트 초콜릿을 넣어서 라즈베리의 신맛을 약간 중화해 보았습니다.
최대한 만들기 어렵지 않게 레시피를 짜 보았습니다.
먹어 보니 정말 맛있었습니다. 영상 잘 보시고 만들어 보세요.
아 요즘 여름이라 생크림 휘핑 하기가 좀 잘 안돼죠.
이때 저는 동물성 생크림과 함께 동물성 휘핑크림(매일유업)이나 식물성 생크림(골드라벨)을 전체량의 8~10% 정도만 섞어서 사용합니다. 동물성 휘핑크림은 소량을 판매 하니 구입해서 사용하기 좋은것 같아요. 나머지는 머.. 요리해 먹으면 되죠. ㅎ
동물성 휘핑크림은 너무 많이 섞으면 생크림이 너무 되직해지니 유의해야 합니다.
그리고 생크림의 맛도 좀 떨어지는것 같아요.
여름에는 요렇게 한번 해 보세요.
케이크 시트는 별립법으로 했습니다.
이것은 제가 아주 예전에 올린 별립법 제누아즈 영상속의 레시피를 아주 약간 수정한 버전 입니다.
아 그런데 한 외국분이 너는 별립법 스폰지를 왜 제누아즈라고 부르냐고 항의? 댓글을 다셨습니다. 이것은 제누아즈가 아니고 스폰지 케이크 또는 비스퀴라고 불러야 한다고 말이죠.
저도 알지만 그냥 우리나라 사람들은 제누아즈라고 편의상 부른다고 어설픈 답을 했더니요..
자기는 프랑스의 경력 9년차 페스트리 쉐프라고 하면서 둘은 다르니, 명칭을 정정하는것이 좋다고 요청하셨습니다. 쉐프의 부심이 매우 나타나있습니다.
그래서 아! 넵~! 알겠습니다. 라고 했습니다.
요즘은 저도 될수있으면 제누아즈라고 안 부르고 별립법 스폰지라고 하고 있습니다.
둘 중에 머든 전 중요하지 않습니다만….
그럼 맛있는 케이크 만들기 시작할까요?
재료
♥︎ 크럼블
박력분 53g
설탕 21g
소금 1g
차가운 버터 30g
♥︎ 별립법 스폰지 (15cm 1호)
박력분 90g
소금 1g
달걀흰자 105g
설탕 90g
달걀 노른자 3개 (52~55g)
우유 30g
식물성오일 22g
꿀6g
바닐라 익스트랙 3g
♥︎ 라즈베리 잼
냉동 라즈베리 230g
물 40g
설탕 53g
젤라틴 2g
♥︎ 화이트 초콜릿 생크림
화이트초콜릿 45g
데운 생크림(40~50℃) 40g
차가운 생크림 390g
♥︎ 라즈베리 화이트 초콜릿 생크림
화이트 초콜릿 생크림 중 265g
라즈베리 잼 36g
♥︎설탕 시럽
물 60g
설탕 20g
♥︎ 도구
#1M 윌튼 깍지
레브젠 핸드믹서 (300w)
법랑 에어프라이어 용기(내부 사이즈15x7cm)
* Please turn on the caption for more details.
Hello. I am Joconde!
For the community quiz, many people guessed what the this week's cake is correctly.
Are there so many clues?
This cake is raspberry whipped cream cake.
Since there is no raspberry fresh fruit these days, I used frozen raspberries.
So I couldn't decorate the raspberries to look nice.
Next year, I want to get some fresh raspberry fruits and try to decorate them without any fuss.
The cake is layered with sweet and sour raspberry jam and savory crumble.
If there is only raspberry jam, it is just sweet, or you may get bored while enjoying cake.
Raspberry jam also has less sugar so it's not too sweet.
I also added white chocolate to the cream to slightly neutralize the sourness of the raspberry.
I tried to make the recipe as easy as possible to make.
It was really delicious when I had it. Please watch the video and make it.
Shall we start?
Ingredient
♥︎ Crumble
53g cake flour
21g sugar
1g salt
30g cold butter
♥︎ Sponge (15cm)
90g cake flour
1g salt
105g egg white
90g sugar
3 egg yolks (52~55g)
30g milk
22g vegetable oil
6g honey
3g vanilla extract
♥︎ Raspberry Jam
230g frozen raspberries
40g water
53g sugar
2g gelatin
♥︎ White Chocolate Whipped Cream
45g white chocolate
40g warm heavy cream (40~50℃)
390g cold heavy cream
♥︎ Raspberry White Chocolate Whipped Cream
265g white chocolate whipped cream
36g raspberry jam
♥︎simple syrup
60g water
20g sugar
♥︎ Tools
#1M Wilton tip
Revgen Hand Mixer (300w)
Enamel air fryer container (inner size 15x7cm)
Tarta de Frambuesa y Chocolate / Raspberry and Chocolate Cake
Sígueme en Instagram: @ettorecioccia
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Martha Stewart's Secret to Perfect Meringue | Martha Bakes S10E5 Magnificent Meringues
Meringue is the foundation for so many captivating desserts and on today’s show, Martha shares three different meringue-based desserts: an ethereal meringue wreath with jewel-like sugared berries, chocolate angel food cake with a decadent milk chocolate frosting, and almond dacquoise bombes, the fancy cousin of baked Alaska. Scrumptious desserts you’ll want to make again and again!
#Meringue #Recipe #MarthaBakes #FullEpisodes #MarthaStewart
00:00 Introduction
00:40 Meringue Wreath
05:59 Chocolate Angel Food Cake
11:40 Almond Dacquoise Bombes
17:25 Merveilleux
23:39 Bonus: How to Pipe a Swirl Effect
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart!
This episode originally aired at Season 10 Episode 5.
Full Recipes:
Pavlova Wreath with Berries and Creme Fraiche:
Chocolate Angel Food Cake with Double Chocolate Frosting:
Vanilla Raspberry Baked Alaska:
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's Secret to Perfect Meringue | Martha Bakes S10E5 Magnificent Meringues
Chocolate Raspberry 4 layer Cake
τούρτα σοκολάτα βατόμουρο zoumero
Buy Cake Pans Here:
buy Pastry bags Here:
Buy Star Tip Here:
Buy 8 inch round Parchment paper here:
Get the recipe with exact measurements here:
Serves 10-12:
For the chocolate sponge cake:
8 large eggs, separated
1 and 1/4 cups sugar, separated
1 and 3/4 cup cake flour
1/2 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1 cup coffee
1/2 cup vegetable oil
1 teaspoon vanilla extract
For the ganache:
6 ounces semi sweet chocolate
3/4 cup heavy whipping cream
For the chocolate syrup:
1 and 1/2 cups water
1 and 1/2 cups sugar
2 teaspoons cocoa powder
3/4 teaspoon instant coffee granules
For the raspberry whipped cream:
3 cups heavy whipping cream, cold
5 teaspoons powdered sugar
2 teaspoons pure vanilla extract
3 tablespoons raspberry jam
Preheat the oven to 325 degrees Fahrenheit, 163 degrees Celsius.
Line 2 (8 inch round) cake pans with parchment paper. Do not grease them.
Place the egg whites in a tabletop mixer with the whip attachment. Whip on high speed until they begin to raise in volume. Slowly stream in 1/4 cup of sugar and continue to whip until the egg whites are stiff. About 6 minutes.
Place the whipped egg whites into a large bowl and set aside.
Place the egg yolks, oil, vanilla extract and remaining cup of sugar in the mixing bowl and whisk until combined. Add coffee and whisk.
Sift together the cake flour, cocoa, baking powder and salt.
Add the sifted ingredients to the mixing bowl and whisk until combined.
Add 1/3 of the whipped egg whites to the chocolate mixture and whisk until combined.
Fold in the remaining egg whites carefully.
Evenly distribute the cake batter among the 3 prepared cake pans.
Bake 35-45 minutes or until a toothpick that is inserted in the center of the cake comes out clean.
Run a knife all around to release the cake and cool.
Once the cake is completely cooled they can be wrapped in plastic and stored in the freezer up to 1 month.
To make the chocolate soaking syrup, combine the sugar, coffee, cocoa and water in a saucepan. Bring to a boil while whisking frequently. Remove from heat and allow to come to room temperature.
To make the ganache, heat up the heavy whipping cream until it is scalding hot. Pour over chocolate and let it sit for 1 minute so that the chocolate softens and begins to melt. Whisk until smooth and shiny.
Now its time to make the raspberry whipped cream.
Combine the cream, powdered sugar, vanilla extract and raspberry jam in the bowl of a tabletop mixer.
Whisk beginning on low speed. Increase the speed slowly and continue to whisk until the mixture thickens and becomes the consistency of yogurt.
Place one of the cakes onto a cake stand and slice it into two layers carefully using a long serrated knife.
Set the second layer aside. Do the same with the two remaining cakes.
Pierce the cake layer with a fork all over and generously soak with the chocolate syrup.
Fill a pastry bag fitted with a star decorating tip with the raspberry whipped cream and form a ring around the border of the cake layer.
Place about 2 tablespoons of ganache in the center of the cake layer and spread. (You can put more ganache if desired)
Top with raspberry whipped cream over the ganache to fill in all the gaps. You can do this by creating rings with the pastry bag.
Place the other cake layer on top and repeat all the steps until you get to that final cake layer.
Pierce the cake layer and soak with chocolate syrup.
Pipe rosettes all around the top border of the cake. Fill the center with ganache.
Garnish with fresh raspberries.
Allow the cake to set in the refrigerator at least 2 hours before slicing. Slicing immediately will cause the entire cake to fall apart!!
Enjoy!
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Incredible Hazelnut Cake Recipe with Meringue Cake Layers & Caramel Frosting!!
FULL RECIPE HERE:
My take on the famous 'Kyiv Cake' - the 'Hazelnut Meringue Cake'. This stunning dessert is made with sponge cake soaked with hazelnut liqueur, chocolate ganache filling, caramel frosting and crunchy hazelnut meringue! This cake is the ultimate hazelnut treat!
For sponge cake video recipe, click here:
For salted caramel frosting, click here:
For chocolate ganache filling, click here:
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