Monday, August 11, 2008
Ingredients
3 cups raspberries
1 tbsp icing sugar
Sponge Cake
6 eggs
1 cup granulated sugar
1 tbsp grated lemon rind
1 tsp vanilla
1 cup all-purpose flour
1/2 tsp baking powder
Pinch salt
1/3 cup butter, melted
Lemon Cream
1 pkg (7 g) unflavoured gelatin
3 eggs
2 egg yolks
1-1/4 cups granulated sugar
1 tbsp grated lemon rind
2/3 cup lemon juice
1-1/3 cups whipping cream
Directions
1. Sponge Cake: Line bottom of 10-inch springform pan with parchment paper; grease side. Set aside.
2. Set eggs in bowl of warm (100°F/40°C) water for 5 minutes.
3. In electric stand mixer on medium-high speed, beat eggs until foamy. Gradually beat in sugar until pale yellow and batter falls in ribbons when beaters are lifted, about 10 minutes. Fold in lemon rind and vanilla.
4. Sift together flour, baking powder and sa< sift one-third over egg mixture and fold in. Repeat twice. Transfer one-quarter to bowl; fold in butter. Fold back into remaining batter. Pour into prepared pan.
5. Bake in centre of 325° F. oven until cake springs back when lightly touched in centre, 45 to 50 minutes. Let cool in pan on rack for 10 minutes. Remove side of pan; let cool on rack. (Make-ahead: Wrap in plastic wrap and store for up to 24 hours, or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
Lemon Cream
In small bowl, sprinkle gelatin over 3 tbsp water; set aside.
1. In heatproof bowl, whisk together eggs, egg yolks, sugar, lemon rind and lemon juice. Place over simmering water; cook, stirring frequently, until translucent and thick enough to softly mound on spoon, about 20 minutes.
2. Strain into large bowl. Stir in gelatin mixture until melted. Place plastic wrap directly on surface; refrigerate, stirring every 10 minutes, until cool and mixture can mound on spoon, about 1 hour.
3. In bowl, beat cream; fold one-third into lemon mixture. Fold in remaining cream. Fold in 2-1/3 cups of the raspberries; set aside.
4. Line bottom and side of same pan with waxed or parchment paper. Cut cake horizontally into thirds. Place top cake layer, cut side up, in pan. Spread with half of the lemon cream. Top with middle cake layer, remaining lemon cream and remaining cake layer, cut side down. Cover and refrigerate until set, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
5. Remove side of pan. Sprinkle top with icing sugar. Arrange remaining raspberries around top edge.
Ingredients
3 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, smashed
1 1/4 pounds combined lean ground beef, veal and pork
24 cannelloni or manicotti shells
1-1/2 pounds ricotta cheese
2 large eggs
1/2 cup grated Asiago or Parmesan cheese
1/4 cup chopped fresh parsley
Salt and pepper
One 32-ounce can Italian plum tomatoes
1/4 cup chopped fresh basil
3/4 pound mozzarella cheese, thinly sliced
Directions
1. Preheat the oven to 350°. In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and half of the garlic and cook until translucent, about 6 minutes. Push the onion to the sides of the pan and increase the heat to medium-high. Add the ground meat and cook, stirring occasionally, until browned, about 15 minutes. Remove from the heat and let cool.
2. In a large pot of boiling salted water, cook the pasta for 6 minutes. Drain the pasta and rinse with cold water to stop the cooking. Spread the cooked pasta shells on a paper-towel-lined baking sheet and let cool. When cool, split open the pasta tubes lengthwise.
3. In a large bowl, combine the ricotta, eggs, 1/4 cup Asiago cheese, the parsley, 3/4 teaspoon salt and 1/2 teaspoon pepper. Fold in the meat mixture.
4. Puree the tomatoes in a blender or food processor until smooth. In a medium skillet, cook the remaining garlic in the remaining 1 tablespoon olive oil over medium heat until soft, about 2 minutes. Add the pureed tomatoes, the basil and the remaining 1/4 cup Asiago cheese and simmer for 5 minutes. Spread half the sauce on the bottom of a sturdy rimmed baking sheet.
5. Stuff the pasta shells with 3 tablespoons of the meat-and-cheese mixture, and slightly overlap the edges to enclose the stuffing. Place the cannelloni seam side down on the sauce and top with the remaining tomato sauce and the sliced mozzarella. Bake for 25 minutes.
