Choc. Hazelnut Mascarpone Torte W/raspberries Ii Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
FRAMBOISE SYRUP
1 1/4 cup: Water,
2 tbsp: Granulated sugar,
1 tbsp: Framboise liqueur,
1 tsp: Vanilla extract,
MASCARPONE FILLING
2 cup: Mascarpone cheese,
3/4 cup: Granulated sugar,
1/4 cup: Framboise liqueur,
1 1/2 cup: Heavy cream,
CHOCOLATE GLAZE
8 ounce: Bittersweet chocolate, finel
1 cup: Heavy cream,
1 tbsp: Light corn syrup,
5 cup: Fresh raspberries,
Directions:
SEE Chocolate Hazelnut Mascarpone Torte w/Raspberries I first
Make the framboise syrup: In a small saucepan, combine the water and
sugar. Cook over medium heat, stirring constantly with a wooden spoon
until the sugar dissolves. Stop stirring; raise the heat to
medium-high and bring the syrup to a boil. Remove the pan from the
heat and stir in the framboise liqueur and vanilla.
Make the mascarpone cream filling: In a 4 1/2 qt. bowl of a heavy-duty
electric mixer using the wire whip attachment, beat together the
mascarpone cheese, sugar and framboise liqueur at medium speed until
combined, about 1 minute. While continuing to beat the mixture,
gradually add the heavy cream; increase the speed to medium-high and
beat the mascarpone mixture until soft peaks form and the mixture is
spreadable. Cover and refrigerate the cream until ready to use.
Assemble the cake: Using a long serrated knife, cut the cake
lengthwise into 3 long strips of equal width. Place 1 cake strip on a
wire rack. Using a pastry brush, moisten the top of the chocolate
cake strip with some of the framboise syrup. Using an offset metal
cake spatula, spread 1/4 cup of the mascarpone cream over the
moistened cake strip. Cover the cream-coated strip with a layer of
raspberries, places stem-side down in even rows over the cake (this
will take approx. 2 1/3 cups of raspberries). Scrape 1 1/2 cups of
the mascarpone cream on top of the raspberries. Using a small offset
metal spatula, smooth the cream into an even layer, allowing it to
settle into the gaps in between the berries. Sprinkle 1/4 cup of the
ground praline over the cream layer. Place a 2nd cake strip on top of
the praline; repeat the layering process and top with the final cake
strip. Reserve the remaining ground praline to garnish the sides of
the cake. Spread the remaining mascarpone cream in a thin, even layer
around the sides of the cake, filling in all the gaps. Place the wire
rack with the cake on it in the refrigerator for 1 hour to set.
Make the glaze: Place the chocolate in a med. bowl. In a small
saucepan, bring the cream and corn syrup to a gentle boil. Pour the
hot cream mixture over the chocolate. Let the mixture stand for 30
seconds to melt the chocolate. Gently whisk until smooth. Allow the
glaze to cool for 5 minutes.
Glaze the cake: Remove the cake from the refrigerator and place the
wire rack on a baking sheet. Pour the glaze over the cake, covering it
completely. While the glaze is still wet, put the remaining ground
praline around the sides of the cake. Refrigerate the cake for 5-10
minutes, until the glaze is set. Garnish the top of the cake with the
caramelized hazelnuts.
Formatted for MM by E.GRIMSLEY@GENIE.GEIS.COM
Source from luhu.jp
Make the framboise syrup: In a small saucepan, combine the water and
sugar. Cook over medium heat, stirring constantly with a wooden spoon
until the sugar dissolves. Stop stirring; raise the heat to
medium-high and bring the syrup to a boil. Remove the pan from the
heat and stir in the framboise liqueur and vanilla.
Make the mascarpone cream filling: In a 4 1/2 qt. bowl of a heavy-duty
electric mixer using the wire whip attachment, beat together the
mascarpone cheese, sugar and framboise liqueur at medium speed until
combined, about 1 minute. While continuing to beat the mixture,
gradually add the heavy cream; increase the speed to medium-high and
beat the mascarpone mixture until soft peaks form and the mixture is
spreadable. Cover and refrigerate the cream until ready to use.
Assemble the cake: Using a long serrated knife, cut the cake
lengthwise into 3 long strips of equal width. Place 1 cake strip on a
wire rack. Using a pastry brush, moisten the top of the chocolate
cake strip with some of the framboise syrup. Using an offset metal
cake spatula, spread 1/4 cup of the mascarpone cream over the
moistened cake strip. Cover the cream-coated strip with a layer of
raspberries, places stem-side down in even rows over the cake (this
will take approx. 2 1/3 cups of raspberries). Scrape 1 1/2 cups of
the mascarpone cream on top of the raspberries. Using a small offset
metal spatula, smooth the cream into an even layer, allowing it to
settle into the gaps in between the berries. Sprinkle 1/4 cup of the
ground praline over the cream layer. Place a 2nd cake strip on top of
the praline; repeat the layering process and top with the final cake
strip. Reserve the remaining ground praline to garnish the sides of
the cake. Spread the remaining mascarpone cream in a thin, even layer
around the sides of the cake, filling in all the gaps. Place the wire
rack with the cake on it in the refrigerator for 1 hour to set.
Make the glaze: Place the chocolate in a med. bowl. In a small
saucepan, bring the cream and corn syrup to a gentle boil. Pour the
hot cream mixture over the chocolate. Let the mixture stand for 30
seconds to melt the chocolate. Gently whisk until smooth. Allow the
glaze to cool for 5 minutes.
Glaze the cake: Remove the cake from the refrigerator and place the
wire rack on a baking sheet. Pour the glaze over the cake, covering it
completely. While the glaze is still wet, put the remaining ground
praline around the sides of the cake. Refrigerate the cake for 5-10
minutes, until the glaze is set. Garnish the top of the cake with the
caramelized hazelnuts.
Formatted for MM by E.GRIMSLEY@GENIE.GEIS.COM
Source from luhu.jp
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