Chocolate Raspberry Bavarian Cake
3/4 cup sifted cake flour
1/3 cup sugar, divided
1/4 cup unsweetened cocoa
1/2 teaspoon ground cinnamon
6 egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Bavarian Cream (recipe follows) Raspberries, optional
BAVARIAN CREAM
1 envelope ( 1/4 ounce) unflavored gelatin
2 tablespoons water
10 1/2 ounces evaporated skim milk
1 egg yolk
1 1/2 cups part-skim ricotta cheese
1/4 cup plus 1 tablespoon sugar, divided
1/4 cup unsweetened cocoa
3/4 teaspoon vanilla extract
1/4 cup egg white substitute
Preheat oven to 350 degrees. In a medium mixing bowl, sift together
the flour, half (about 2 1/2 tablespoons) of the sugar, and the
cocoa and the cinnamon; set aside.
In a separate large mixing bowl, whip the egg whites and cream of
tartar at high speed until foamy. Gradually add the remaining sugar,
whipping until soft peaks form.
Sift the flour mixture into the egg white mixture, folding it in 2
tablespoons at a time. Fold in the vanilla.
Spoon the batter into an ungreased 9-inch round cake pan, spreading
evenly with a spatula. Bake 20 minutes or until the cake springs
back when lightly touched. Remove from the oven; cool.
Loosen the cake from the sides of the pan. Put a parchment collar
around the cake. Top with Bavarian Cream and freeze until set, about
30 minutes.Cover and chill until firm. Garnish with raspberries if
desired.
BAVARIAN CREME
Sprinkle the gelatin over the water in a medium saucepan. Let stand
5 minutes. In a separate bowl, combine the evaporated milk and egg
yolk, stirring well. Add to the gelatin mixture.
Cook over low heat, stirring constantly until the gelatin dissolves,
about 5 minutes. Remove from the heat and allow to cool.
In a large mixing bowl place the ricotta cheese, 1/4 cup sugar,
cocoa and vanilla and combine using the paddle attachment on an
electric mixer. Chill about 20 minutes. Add the gelatin mixture and
mix until smooth. Chill until set, about 1 hour.
Place the egg white substitute in a medium mixing bowl and beat at
high speed for 1 minute. Gradually add the remaining 1 tablespoon
sugar, beating until stiff peaks form. Gently fold the egg whites
into the chilled cheese mixture. Serve by spooning on top of a
prepared cake, covering and chilling 3 hours or until firm.
Makes 8 servings. |