Posts tagged ‘blue raspberry’

July 5, 2011

Happy 4th Of Jell-y!

Proud American that I am, I decided that one Patriotic dessert wasn’t enough to celebrate Independence Day this year. In addition to the Red, White, & Blue Bombe Glacée I made for this weekend’s festivities, I prepared another colorful cake to help set the celebratory tone. I couldn’t resist another opportunity to use the refreshing flavor trio of the beloved Bomb Pop (cherry, lime, blue raspberry) in one more treat. Inspired by Sprinkle Bakes‘ lovely “Crown Jewel Cake,” I decided to revamp her cheerful version of the retro “Broken Glass Cake” by using the flavors of the Bomb Pop and the shapes and colors of our flag.

Sweet cherry sponge cake hugs a fluffy lime cream filling, speckled with playful bursts of blue raspberry and cherry Jello stars. The seemingly odd mixture of tart-sweet flavors and jiggly-smooth textures comes together in a harmonious, silky bite.

My favorite part about this cake is the exciting element of surprise that comes with cutting into it.  With different shapes and sizes of red and blue stars, no two slices are alike.  Each cut into the cake brings about an excitement comparable to the incredible National fireworks show… there’s no telling what pretty star pattern will be uncovered next.

Starry Stained Glass Cake

Inspired by: Bomb Pops & Sprinkle Bakes’ “Crown Jewel Cake

Adapted from Heather Baird’s Crown Jewel Cake,” SprinkleBakes

Cherry Joconde Sponge Cake

1¼ cups almond flour

1/3 cup plus 1½ tablespoons all-purpose flour

1 cup confectioner’s sugar

3 eggs

2 egg yolks

¾ teaspoon cherry extract

1-1½ teaspoons red gel food coloring

4 egg whites

¼ cup plus 1 tablespoon superfine sugar

2½ tablespoons unsalted butter, melted

–recipe yield: one 11½ x 17½ sheet cake to be fit as a shell into one 8-inch round cake pan

Preheat oven to 450 degrees.  Line an 8-inch round springform cake pan with parchment paper and set aside.  Prepare an 11½ x 17½ sheet cake pan by buttering it, lining it in parchment paper, and buttering the paper.  In a food processor, pulse together the almond flour, all-purpose flour and confectioner’s sugar to remove any lumps and to further grind down the almonds.  In a large bowl, beat the whole eggs until frothy, and then gradually add in the combined dry ingredients from the food processor while continuing to beat and scraping down the sides of the bowl in between additions.  Beat in egg yolks and extract, and gradually add food coloring until desired color is reached.

In a separate bowl, whip egg whites until frothy.  Gradually add in superfine sugar while continuing to whip the mixture into a thick meringue.  Once sugar has been added and meringue has reached stiff peaks, fold it gently into the batter.  Pour in the cooled, melted butter, give it two or three more folds, and then pour the batter into the prepared sheet pan.  Tilt the pan to distribute the batter into an even layer and tap the bottom of the pan against the counter top to allow any air bubbles to escape.   Place pan into the oven to bake for 5-7 minutes, checking it frequently as it burns quickly and easily.

While cake is baking, lay out a clean pastry cloth or non-patterned tea towel next to a wire cooling rack.  Sprinkle the cloth with a few tablespoons of confectioner’s sugar, smoothing it out into an even layer with your hands.  Immediately upon removing it from the oven, turn out the hot cake onto the sugared pastry cloth.  Peel away and discard the parchment paper from the top of the cake.  Using the round cake pan as a guide, cut a long strip of the cake to fit inside around the pan, making up the cake edges.  If the strip doesn’t cover all the way around the inside of the pan, a shorter strip may be sliced, added and pressed in to fill the gap.  Cut a circle from the sheet cake to make up the bottom of the cake and press it into the pan inside the cake edges.

Lime Cream Filling

3-ounce box blue raspberry gelatin
(ex. Berry Blue Jello)

3-ounce box cherry gelatin
(ex. Cherry Jello)

1¼ cups pineapple juice

¼ cup lime juice

1½ tablespoons powdered gelatin

¼ cup plus 2 tablespoons cold water

2 cups heavy whipping cream

¾ teaspoon vanilla extract

Prepare both packages of flavored gelatin as directed on box.  Once gelatin is completely set and chilled, it is ready to be sliced into shapes.  Using different sized star-shaped cookie cutters, slice set gelatin into very thick stars (see picture).  The thicker the stars are cut, the more likely they will appear in cake slices.  Set aside.

In a small saucepan, combine pineapple and lime juice.  Sprinkle powdered gelatin into the juice and let it sit for 2-3 minutes, or until the gelatin has completely dissolved.  Once dissolved, place the saucepan over medium-low heat for another 2-3 minutes, or until the mixture has melted into a smooth liquid.  Remove the saucepan from the heat and stir in the cold water.  Pour the mixture into a small bowl and set it on the counter top to cool slightly for about 5 minutes.  Place it into the refrigerator for another 5 minutes to allow it to cool completely, but remain in liquid form (not set up into a gelatin).  In a large bowl, whip cold cream into soft peaks.  Pour in the vanilla extract and continue to whip until it has reached stiff peaks.  Whisk cooled gelatin mixture well into whipped vanilla cream.

Assembly

Add a few spoon-fulls of the lime cream filling into the pan containing the prepared, pressed sponge cake shell.  Place a few flavored gelatin stars into the pan on top of the filling.  Add more filling, followed by more stars, and continue until desired amount of gelatin stars have been added, leaving enough filling for a final, thick layer of filling to cover the stars and top off the cake.  Gently spread the top layer of filling into a smooth mound.  Cover cake with plastic wrap and allow it to set up in the refrigerator for at least 8 hours.

If desired, decorate set, firm cake with colored candies and/or a half batch of Best Vanilla Buttercream piped from a pastry or plastic zip-top bag fitted with a large star tip.  If using colored candies, do not place the candies directly on the surface of the filling, as the color will bleed though the white gelatin cream.

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July 2, 2011

Bombes Away On Independence Day!

Happy 4th of July!  Sure, I may be a few days early, but that’s part of the beauty of this dessert… that it can be made days ahead of time.  Another part of the beauty of this dessert is, well, the beauty of the dessert!

I’ve known for months that this year’s Independence Day treat would be inspired by everyone’s favorite patriotic popsicle, the Bomb Pop.  The ice-cold striped snack, layered with bold, crisp flavors of blue raspberry, lime, and cherry left me with many possibilities.  The more I brainstormed, the more excited I got, leaving me with way too many dessert ideas.  I finally narrowed it down to two red, white, and blue desserts, and decided to make both of them.  Luckily, I will have an apartment full of visitors for the weekend who, I’m hoping, will help tear through these dishes (and the refrigerator full of other dessert leftovers, too!).

As I have two fabulous, patriotic desserts to share, I decided to post one a few days early (possibly giving an inspired reader a chance to make a quick copycat before Monday?).  During the bulk of my brainstorming, I focused mainly on dishes that showcase color, as it was important to me to display red, white, and blue in an exciting, attractive way.  As I was scribbling notes in my recipe journal, I glanced at where I’d written “Bomb Pop” on the page and noticed an accidental flourish resembling an “e” at the end of the word “Bomb”.  A bomb explosion went off in my brain.  A layered ice cream cake, or a “bombe glacée,” would be a perfect way to playfully mimic a Bomb Pop, showcasing the three flavors and colors, and also playing off the title of the treat itself!

Bombes are mainly made up of ice cream or sherbet, but some versions include a cake layer, mine included.  I layered homemade lime and homemade sweet dark cherry ice cream and enveloped both in a layer of bright blue raspberry cake.  I chose Swiss cake roll slices because I thought that the white buttercream swirls would pop against the blue cake.  And maybe also because I was somewhat hesitant as to how, exactly, a blue raspberry flavored cake would taste and wanted some vanilla buttercream to fall back on in case the cake wasn’t as pleasant-tasting as I’d hoped.  Luckily, the flavors of the cake and both ice creams came out wonderful, the cohesive dessert creamy and refreshing…  a perfect tribute to the Bomb Pop and a sweet way to celebrate (two days before) the 4th.

Patriotic Ice Cream Cake Bombe

Inspired by: Red, White & Blue Bomb Pops

Blue Raspberry Swiss Cake Roll

Adapted from Heather Baird’s Pink Velvet Roulade,” SprinkleBakes

4 eggs                                      ¼ teaspoon raspberry extract

¾ cup superfine sugar              ¾ tablespoon blue gel food coloring

3 tablespoons vegetable oil      1-2 drops purple gel food coloring

1½ tablespoons whole milk       1 cup all purpose flour

½ tablespoon lemon juice          1 teaspoon baking powder

1 teaspoon cider vinegar           ¼ teaspoon salt

1½ tablespoons blue raspberry syrup

–recipe yield: 9-12 slices

Preheat oven to 350 degrees.  Line a 9½x13½ pan with buttered parchment paper.  Beat eggs for five full minutes, then,  slowly beat in superfine sugar and vegetable oil.  In a small bowl, whisk together milk, lemon juice, vinegar, raspberry syrup, and extract.  Gradually add the liquid into egg mixture while continuing to mix on a high speed.  Add food coloring until desired color is reached.

Sift together the flour, baking powder and salt in a small bowl.  In small batches, add the sifted dry ingredients into the batter, mixing after each addition.  When completely combined and smooth, pour the batter into the prepared pan, tilting the pan to evenly distribute the batter.  Tap the bottom of the pan against the counter top to allow any air bubbles to escape before placing into the oven to bake for 12-15 minutes, or until the cake is spring-y to the touch.

Lay out a pastry cloth or tea towel next to a wire cooling rack.  Sprinkle cloth with a confectioner’s sugar and smooth it into an even layer.  Immediately upon removing it from the oven, turn out the cake onto the sugared cloth.  Remove paper from the cake and gently roll cake and cloth into a tight log, starting at a shorter end of the cake.  When cake log is rolled with and wrapped in the cloth, place it on the wire rack and allow to cool completely.

Best Vanilla Buttercream

½ cup (1 stick) unsalted butter, softened

¼ teaspoon salt

2½-3 cups confectioner’s sugar

2 tablespoons vanilla almond milk

1 teaspoon pure vanilla extract

1½-2 tablespoons heavy whipping cream

–recipe yield: about 2 cups frosting

In a large bowl, beat together butter and salt until soft and creamed (about 2-4 minutes).  Add in about half of the sugar and the almond milk, and beat until combined.  Add in the remaining sugar, as well as the vanilla, and beat until smooth.  Drizzle in heavy cream while continuing to beat until desired fluffy consistency is reached.

Swiss Roll Assembly

When cake roll is cool, gently unroll it and pull away the cloth.  Spoon frosting onto the surface of unrolled cake and smooth in an even layer, leaving a thin, border unfrosted.  Gently roll cake back into log and wrap securely with plastic wrap. Freeze for 4 hours before cutting into slices with a serrated knife.

Lime Ice Cream

Adapted from Key Lime Ice Cream,” Food.com

10 ounces frozen limeade concentrate, thawed

zest and juice from 2 limes

14 ounces (1 can) sweetened condensed milk

3 cups heavy whipping cream

1 tablespoon clear vanilla extract

1 teaspoon key lime extract

Line a 9×9-inch pan with plastic wrap and chill in the freezer.  In a medium bowl, whisk together limeade concentrate, zest, juice, and condensed milk.  Set aside.  In a large bowl, whip the cream on a low speed until just slightly thickened.  Add both vanilla and lime extracts while continuing to mix.  When medium soft peaks form, fold in condensed milk mixture.  Spoon the combined mixture into prepare pan and freeze until firm, at least 4 hours.

Sweet Black Cherry Ice Cream

Adapted from Spumoni Ice Cream,”
The Prepared Pantry

½ pint dark sweet cherries

2 tablespoons cherry preserves

2 cups whipping cream

½ cup sweetened condensed milk

1 teaspoon pure cherry extract

1 teaspoon vanilla extract

1 tablespoon red gel food coloring

Line a 9×9-inch pan with plastic wrap and chill in the freezer.  Rinse and remove pits and stems from cherries.  Pat dry and give cherries a thorough, rough chop, or pulse a couple times in a food processor.  Combine chopped cherries and preserves in a small bowl and set aside.  In a large bowl, mix the whipping cream on a low speed until just slightly thickened.  Gradually pour in the condensed milk and both cherry and vanilla extracts, and continue to whip until soft peaks form.  Add food coloring until desired color is reached.  Gently fold the cherry-preserve mixture into the cream.  Spoon the combined mixture into the lined, chilled pan and freeze for at least 4 hours, or until firm.

Assembly

Line a round-bottomed bowl (preferably aluminum) with plastic wrap.  Using a serrated knife, cut chilled cake roll into slices about 1-1½ inches thick.  Arrange slices in the lined bowl into a layer at the bottom of the pan and up the side of the bowl. Cover the bowl with plastic wrap and freeze till the slices are firm, at least 30 minutes.

Remove the lime ice cream from the freezer to allow it to soften for about 10 minutes.  Then, take the cake-roll lined bowl out of the freezer, remove outermost layer of plastic wrap and smooth the lime ice cream on top of the cake slices.  Spread ice cream into an even layer to cover the bottom third of the inside of the bowl.  Cover the bowl with plastic wrap and freeze until firm, at least 1 hour.  Repeat the softening process with the cherry ice cream, and spread it into the bowl onto the chilled lime ice cream and cake rolls.  Allow the cherry ice cream layer to reach another third of the way up inside the bowl, leaving the very top third portion of the bowl empty for the last layer.  Re-cover the bowl with plastic wrap and freeze for another hour or so until firm.  Repeat the softening and smoothing process with the third and final layer of lime ice cream.  Smooth it into an even layer reaching the very top of the bowl and sides of the cake slices.  Re-cover the bowl with plastic wrap and freeze til completely set and firm, 4-5 hours or overnight.

About 10 minutes before ready to serve, remove the bowl from the freezer and discard plastic wrap.  Invert the dessert onto serving plate and peel away and discard plastic wrap.  If the dessert doesn’t release from the bowl with ease, run a kitchen towel dampened with hot water across the sides of the bowl before attempting to pull it away.  To serve, submerge a sharp knife into hot water before cutting into slices.