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WELCOME TO MY KITCHEN!!
I hope you enjoy the food!!!

Wednesday, April 13, 2011

Raspberry Bliss Cake

Many years ago a friend commented that there was a particular cake shop that made a particular cake that she liked.  Me being me, decided to investigate said cake, and attempt my version of it.  Now I have never tasted the original cake - but only gazed longingly at it, and based on her description - this is what I came up with.  I have made this recipe many times over the years - and it is always a winner!!

That was however, to change this time!!  Now I know that I sing high praises of the Thermomix - I love it in oh so many ways - but this time it failed me dismally.  I only had to beat egg whites - it can't be that hard - Thermie has huge beating power - should be a walk in the park.  Now I know that you will probably tell me that perhaps I had a speck of yellow in the whites - or the bowl was not clean - or....?  But I swear I did everything right.  I even looked up in the Thermomix Cookbook how to beat egg whites - and here is where I think it's a little weird.  They actually wanted you to beat the egg whites, and have the temperature set at 50 degrees (strange??)  Look - new machine - I will do as instructed.  Dismal failure!!! I ended up with a warm white soupy mixture.

Tossed that out - looked on google for a solution - and yes several other people have said 50 degrees is too much - lower the temperature to 37.  Another 4 eggs - and I am still not happy with the mix - but I'm going to run out of eggs at this rate (particularly seeing as Mr. CCC had just come to make his breakfast!!)  The whites were fluffy - but just not as fluffy as I have had them previously.  So read the recipe - I don't think I will advocate using the thermomix other than for the chopping of the nuts and chocolate, and the whipping of the cream.  Please, if any of you out there have experience with this let me know the secret.



Raspberry Bliss Cake

4 egg whites
1 tsp white vinegar
200g sugar
50g ground roasted hazelnuts
100g white chocolate, finely chopped

To decorate
whipped cream
2cups frozen or fresh raspberries
grated dark chocolate

Preheat oven to 150 degrees.

Grease, and line with baking paper 2 x 18cm springform pans.  Grease the paper lightly.

Beat the egg whites with the vinegar until soft peaks form, then gradually add the sugar, beating well after each addition, until the mixture is thick and shiny.  Gently fold in the chocolate and hazelnuts.

Pour the mixture into the prepared pans.  Bake in the oven for 30-40 minutes, or until they are hard.  Turn off the oven, leaving the door slightly open, allow the meringues to cool in the oven.

Lightly dust serving plate with icing sugar.  Place one meringue cake on the icing sugared plate.

Top with whipped cream that has been flavoured with vanilla and sugar.  Top the cream with raspberries.  Place second meringue on top of the cream and berries.  Top the cake with more whipped cream and decorate with raspberries and grated dark chocolate.



This cake can be enjoyed either served straight away - the texture will be more crunchy - or you can assemble ahead of time - and allow the cream to soften the meringue - either way it is a delicious cake.  A real stunner - and always a favourite.



As an aside -  I am entering this as my post for the CookBook Challenge.


This fortnight's theme is eggs - being Easter I am sure there will be many talented people out there making all forms of chocolate eggs.  I say based on all the eggs I used for this cake - this is my take on the "egg theme".  Now I have to come up with a way to use all of those yolks!!!


9 comments:

  1. Can't believe you have a thermomix!! bumma that it failed you! The cake does look blissful!

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  2. Cate, that cake looks amazing - I will definitely be trying this one.

    I must admit, the only time I attempted whipping egg whites in my Thermie I failed as well. I have heard though, that whizzing around a few tablespoons of vinegar (and rinsing the lid, seal and butterfly in vinegar) and removing it before adding the egg whites can make the world of difference. The smallest speck of oil residue in your bowl or on the butterfly can prevent the whites whipping properly.

    I am determined to get it right though, and you've inspired me to try it again.

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  3. Thanks for that tip - I will try that next time (and I have already been asked to make that cake again!!!!) Let's hope that makes the difference!

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  4. What a shame about the egg whites but it still looks really delicious! :D

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  5. My mum used to make a cake simile to this, it was so light and airy! Yummy, I have had a chocolate overload recently and this looks like a much fresher "healthier" cake option.

    Beautiful :)

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  6. Looks like a scrumptious cake. I can see why it's a favorite. Machines can be so frustrating!

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  7. that cake looks amazing! I love a good berry cake.

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