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George Hearn's Raspberry Mouse Cake




Source of Recipe


internet


List of Ingredients




1 cup all-purpose flour
2 tablespoons cornstarch
1-1/4 teaspoons baking powder
1/4 teaspoon salt
4 egg yolks
1/2 cup sugar
3 tablespoons water
1 teaspoon lemon juice
4 egg whites
1/2 cup sugar
2 cups frozen lightly sweetened red raspberries , thawed
1/4 cup sugar
1/4 cup orange juice or orange liqueur
1 envelope unflavored gelatin
3 cups whipping cream
3 tablespoons sugar
3 cups fresh red raspberries


Recipe



Grease and flour two 9x1-1/2-inch round baking pans. Stir together the flour, cornstarch, baking powder, and salt. In a medium bowl beat egg yolks with an electric mixer on high speed for 5 minutes. Beat in first 1/2 cup sugar on low speed; beat in water and lemon juice. Wash beaters.

In mixing bowl beat egg whites on medium speed till soft peaks form. Add second 1/2 cup sugar; beat at high speed till stiff peaks form. Fold in the yolk mixture. Fold the flour mixture into the egg mixture. Divide batter between pans.

Bake in a 325* F. oven for 25 to 35 minutes or till top springs back when touched. Remove from pans immediately. Cool. Split layers in half horizontally. Place thawed berries in a blender container. Cover; blend till smooth. Strain to remove seeds. Stir in the 1/4 cup sugar. Set aside. In a 1-cup heat-safe measure combine orange juice or liqueur and gelatin; let stand 5 minutes. Place measure in a saucepan filled with 1 inch of water. Heat till gelatin dissolves, stirring constantly. Beat whipping cream and 3 tablespoons sugar to soft peaks. Gradually add gelatin mixture, beating to stiff peaks. Reserve 3-1/2 cups of the whipped cream. To remaining whipped cream, fold in berry puree and 2 cups of the fresh berries.

Place a cake layer on a platter; top with 1/3 of the berry mixture. Repeat twice. Top with last layer. Frost cake with reserved whipped cream. Cover; chill 6 hours or overnight. To serve, garnish with remaining fresh raspberries.

Makes 12 servings.