![]() ![]() Slowly whisk in the sugar and continue to whisk until stiff peaks form. Whisk the egg white in a clean bowl until soft peaks form when the whisk is removed. Grease and line two 46cm x 33cm/18in x 13in baking trays. Stir in the lemon juice and raspberry vodka, allow to cool, then place in the fridge.įor the joconde sponge, preheat the oven to 220C/425F/Gas 7. Stir the mixture until the juice and sugar are well combined, then press the mixture through a sieve. ![]() Press the softened fruit with a spoon to release the juice. Place the raspberries into an ovenproof bowl, cover with the sugar and place in the oven for an hour. 250g/9oz plain chocolate (minimum 70% cocoa solids)įor the raspberry syrup, preheat the oven to its lowest setting.115g/4oz plain chocolate (minimum 70% cocoa solids), melted.225g/8oz unsalted butter, cubed, softened.3 free-range egg yolks, room temperature.This recipe for the classic Parisian gateau requires a little skill but is well worth the effort.īy Mary-Anne Boermans From The Great British Bake Off Quick recipe finder Chocolate and raspberry two-tier opera cake ![]()
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