Let Us All Eat Cake by Catherine Ruehle

Author:Catherine Ruehle
Language: eng
Format: mobi
ISBN: 9781607746300
Publisher: Ten Speed Press
Published: 2014-09-09T07:00:00+00:00

Chocolate-Glazed Raspberry-Vanilla Jelly Roll with Chambord Crème Anglaise

Spread raspberry preserves on a vanilla cake made in a jelly-roll pan; roll up the cake and chill before drizzling it with a decadent chocolate glaze. When you’re ready to serve, slice the cake to reveal the raspberry swirl, plate the slices on an extravagant Chambord crème anglaise, and garnish with fresh raspberries. Then sit back and watch your guests swoon.

MAKES ONE 10-INCH-LONG CAKE ROLL (10 SERVINGS)

CAKE

¾ cup plus 3 tablespoons organic cane sugar

¾ cup Gluten-Free Whole Grain Flour Blend

1¼ cups egg whites (from about 10 eggs), at room temperature

2 teaspoons pure vanilla extract

1 teaspoon cream of tartar

¼ teaspoon fine sea salt

¾ cup confectioners’ sugar, for rolling the cake (or Make Your Own Confectioners’ Sugar)

1½ cups raspberry preserves

Glossy Chocolate Glaze

CHAMBORD CRÈME ANGLAISE

5 egg yolks

2 tablespoons organic cane sugar

Pinch of salt

1½ cups milk or canned unsweetened coconut milk (shake cans before opening)

1 vanilla bean pod, halved lengthwise and seeds reserved, or 1 teaspoon pure vanilla extract

2 to 4 teaspoons Chambord (black raspberry liqueur)

1½ cups fresh raspberries, for garnish

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