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beef stew recipe
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SAVANNAH CREAM CAKE |
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Cake |
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1 envelope (1/4 ounce) unflavored gelatin
5 extra-large egg yolks
1 C. sugar
1/2 C. dry sherry
2 3/4 C. heavy cream, chilled
1 Tbsp. vanilla extract
Angel food cake, cut into 1 inch squares
1 C. fresh strawberries, sliced
1-1/2 C. fresh raspberries
1-1/2 Tbsp. fresh lemon juice |
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In a small bowl, sprinkle the gelatin into 1/2 C. of cold water and let soften. In a medium bowl, beat the egg yolks and 1/2 C. of the sugar until the mixture thickens and turns pale yellow, about 2 minutes. Stir in the sherry and 1/4 C. water. Scrape the egg yolk mixture into a heavy medium saucepan and cook over moderate heat, stirring constantly, until the custard thickens enough to coat the back of a spoon lightly; do not let boil. Strain the custard into a large bowl and whisk in the softened gelatin; set aside. In a large bowl, whip 2 C. of the cream until it begins to thicken. Gradually beat in 1/4 C. of the sugar and the vanilla. Continue to beat until moderately stiff. Cover and refrigerate the whipped cream. Set the bowl containing the custard and gelatin into a large bowl of ice and water. Whisk gently until the custard is cold and beginning to set, 3 to 4 minutes. Remove from the ice and fold in the whipped cream. Fold the Angel Food Cake squares into the custard cream until they are completely coated. Spoon this mixture into a buttered 10 inch tube pan. Cover and refrigerate until set, 1 to 2 hours. Meanwhile, in a food processor, combine the strawberries, 1 C. of the raspberries, the remaining 1/4 C. sugar and the lemon juice; puree until smooth. Strain if desired to remove the seeds. Cover and refrigerate the strawberry-raspberry sauce until chilled. Beat the remaining 3/4 C. cream until moderately stiff. To unmold the cake, wrap the tube pan briefly in a hot wet towel; run a knife around the edge. Unmold the cake onto a platter and cover with the whipped cream. Garnish the cake with the remaining 1/2 C. raspberries and serve the strawberry-raspberry sauce on the side. |
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