See part 1
As you make each ruffle, place it on a parchment or waxed paper-lined
baking sheet and refrigerate. When the ruffles harden, you can layer them
between sheets of waxed paper. (Store them in a container in the
refrigerator; they’ll keep for a few days.)
Make 2 more ruffles across the top of the pan, using the previously Scraped
area as your guide — the left-hand corner of chocolate will be your 12
o’clock point and the cleaned-off section of the pan your edge, or end
point. Make the next three ruffles just below; then turn the pan around to
get to the chocolate on the bottom and make three more. With practice –
and ruffling takes lots of practice — you’ll get 9 ruffles from each pan.
Don’t worry if you get fewer at the start.
If, as sometimes happens, your ruffles crack or you get rolls of chocolate,
not ruffles, it might be because the chocolate is too cold — give it a few
more minutes at room temperature before you try again. If the chocolate
melts and gets gooey next to the spatula, it’s too soft and needs a minute
or two more in the refrigerator. When the temperature is just right –
smooth and pliable — but you still can’t get a nicely fanned ruffle, angle
the blade differently as you scrape.
The Syrup: Bring the water and sugar to the boil in a small saucepan,
stirring to dissolve the sugar, and simmer for 2 to 3 minutes. Remove from
the heat and cool. Add 1/4 cup of the eau-de-vie. Taste the syrup and
decide if you’d like a little more of the liqueur; set aside.
The Filling: Beat the creme fraiche with the vanilla extract to soft peaks,
then add 2 Tbsps. Of the sugar, beating until thickened. Taste and add
more sugar if you want it, then continue to beat until the cream just
begins to stiffen. Cover and keep refrigerated until needed.
Assembling the Cake — Cut the cooled genoise into 3 even layers with a
long serrated knife. Fit one layer into the bottom of a high-sided 8-inch
round cake pan with a removable bottom or an 8-inch springform pan and
brush the layer with syrup.
Place the chopped chocolate in a small bowl and whisk in the boiling water
until the chocolate is fully melted and smooth. Switch to a rubber spatula
and folds 1/4 cup of the creme fraiche into the chocolate. Fold in another
=AB cup of the creme fraiche and then quickly, before it hardens, spread
the chocolate creme fraiche evenly over the genoise layer in the pan.
Moisten the second layer of genoise with syrup and set it, moistened side
down, in the pan, pressing gently to level it on the chocolate creme
fraiche. Moisten the top of the layer with some of the syrup and top with
an even layer of fresh raspberries, leaving just a bit of space between
each berry. Keep 1 perfect berry in reserve.
Beat the remaining creme fraiche until it holds it’s shape. Spoon 1 =AB to
2 cups of the creme fraiche over the berries and, using an offset spatula,
delicately smooth the creme fraiche over and between the berries.=
Moisten the remaining layer of genoise with syrup and set it, moistened
side down, into the pan, again pressing lightly to set it in place.
Chilling the Cake — Cover the cake and the remaining creme fraiche with
plastic and refrigerate for at least 2 to 3 hours, or up to 24 hours.
Run a knife around the sides of the cake, then release and remove the pan
or the ring of the springform pan. Put the cake, still on its pan bottom,
on a large piece of parchment paper and set the cake on a decorating
turntable, a lazy Susan, or a large inverted cake pan.
Making the Wrap — Using ridged plastic shelf liner (available in hardware
and housewares stores), freezer paper, or 500 Mylar (from an art supply
store), cut a strip 26 inches long and 3/8 inch wider than the height of
the finished cake, about 3 inches. Place a larger piece of waxed paper on
the counter in front of you –this is your drip sheet — and put the strip
on the waxed paper. (If you’re using ridged plastic or Mylar, put the
smooth glossy side face up.)
Melt the chocolate in the top of a double boiler set over an inch of barely
simmering water or in a microwave oven set at medium power, stirring
chocolate once or twice until melted and smooth. The chocolate should be
between 115F to 120F. Pour the chocolate down the center of the strip,
spreading it with an offset spatula across the entire strip and beyond –
let it run over a bit onto the waxed paper. (You can scrape up the
chocolate from the waxed paper later and remelt it when you need a dollop
of chocolate to finish the cake.)
(Continued in part 4)
- wasafat kika
- wasafat gateau
- wasafat cake
- wasfat kika
- wasafat akl
- wasafate halawiyate
- WASAFAT LKIK
- wasafat chaar
- wasafat 3arous
- wasafat kika chocolat