Ingredients
1/2 cup (125 mL) sugar
2 egg yolks
1/4 cup (60 mL) hot filter coffee (liquid)
1/2 tsp (2 mL) vanilla extract
1/2 cup (125 mL) all-purpose flour
1 tsp (5 mL) baking powder
Pinch of salt
2 egg whites
Strawberry Rhubarb Mousse:
1 cup (250 mL) sliced fresh rhubarb
2 tbsp (30 mL) water
2 tbsp (30 mL) sugar
1 cup (250 mL) sliced fresh strawberries
1/2 cup (125 mL) sour cream
4 oz (125 g) Canadian Cream cheese
1 envelope unflavoured gelatine
2 tbsp (30 mL) water
2 egg whites
1 tbsp (15 mL) icing sugar
Cream Cheese Icing:
1 pkg (8 oz/250 g) Canadian Cream cheese
1/4 cup (60 mL) softened butter
1/3 cup (80 mL) icing sugar
1/2 tsp (2 mL) vanilla extract
Preparation
Preheat oven to 350 °F (180 °C).
In bowl, beat sugar with egg yolks. Stir in coffee and vanilla; set aside.
In other bowl combine, flour, baking powder and salt. Gradually beat dry ingredients into sugar mixture with electric mixer, until smooth.
Beat egg whites, until soft peaks form and fold in sugar mixture. Pour mixture into a 9 inch (22.5 cm) buttered springform pan. Bake for 35 minutes or until knife inserted in centre comes out clean. Remove from oven and let cool.
Remove sponge cake from pan. Cut cake in half horizontally. Spread bottom layer with Rhubarb and Strawberry Mousse and cover with top layer. Place cake back into springform pan and refrigerate for several hours. Before serving, remove cake from pan and spread with Cream Cheese Icing.
Strawberry Rhubarb Mousse:
In saucepan, combine rhubarb, sugar and water. Simmer while stirring, until rhubarb is tender. Purée mixture in blender.
Blend in strawberries, sour cream and Canadian Cream cheese, until smooth. Pour in large bowl and set aside.
In small bowl, sprinkle gelatine over 2 tbsp (30 mL) of water; allow to stand for 1 minute. Add 2 tbsp (30 mL) of boiling water, stirring constantly until gelatine completely dissolves. Stir dissolved gelatine into strawberry and rhubarb mixture.
In separate bowl, beat egg whites until stiff but not dry and gradually beat in sugar. Fold stiff egg whites into strawberry and rhubarb mixture. Set aside.
Cream Cheese Icing:
In bowl, whip all ingredients until creamy.
Awesome: You did good...have an extra piece
In bowl, beat sugar with egg yolks. Stir in coffee and vanilla; set aside.
In other bowl combine, flour, baking powder and salt. Gradually beat dry ingredients into sugar mixture with electric mixer, until smooth.
Beat egg whites, until soft peaks form and fold in sugar mixture. Pour mixture into a 9 inch (22.5 cm) buttered springform pan. Bake for 35 minutes or until knife inserted in centre comes out clean. Remove from oven and let cool.
Remove sponge cake from pan. Cut cake in half horizontally. Spread bottom layer with Rhubarb and Strawberry Mousse and cover with top layer. Place cake back into springform pan and refrigerate for several hours. Before serving, remove cake from pan and spread with Cream Cheese Icing.
Strawberry Rhubarb Mousse:
In saucepan, combine rhubarb, sugar and water. Simmer while stirring, until rhubarb is tender. Purée mixture in blender.
Blend in strawberries, sour cream and Canadian Cream cheese, until smooth. Pour in large bowl and set aside.
In small bowl, sprinkle gelatine over 2 tbsp (30 mL) of water; allow to stand for 1 minute. Add 2 tbsp (30 mL) of boiling water, stirring constantly until gelatine completely dissolves. Stir dissolved gelatine into strawberry and rhubarb mixture.
In separate bowl, beat egg whites until stiff but not dry and gradually beat in sugar. Fold stiff egg whites into strawberry and rhubarb mixture. Set aside.
Cream Cheese Icing:
In bowl, whip all ingredients until creamy.
Awesome: You did good...have an extra piece
PIC ,
ReplyDeleteIf we can't find Canadian Cream Cheese here in the States ... can we use cream cheese of our choice .
luv ya
Unless you really want to make it authentic...then you'll have to fly up here, get some cheese and hurry home to ice the cake...hahahaha!Luv ya
ReplyDeleteI will pass ... a faithful viewer of our recipes call to ask me because she didn'r see any options . If it was for me , I wouldn't have to ask ... we have to consider the viewers HUH ???
ReplyDeleteAuthentic ... not worth the plane fare ..I told her it was an Canadian recipe and you put no options there , she could use the cream cheese of her chioce .
Hahahahaha luvya .