1 1/2 cups blackberries (6oz)
1 1/4 cups blueberries (6 oz)
1/2 cup plus 2 tablespoons fresh lemon juice (from 4 to 5 lemons)
10 large egg whites, room temperature
2 3/4 cups plus 1 tablespoon sugar
3/4 cup plus 3 tablespoons water
2 ripe papayas,peeled and seeded
1 cup strawberries (6 oz) hulled
1 1/4 cups raspberries (6 oz)
1 can (15 oz) apricots in juice, drained
Seven-Minute Frosting (recipe follows)
1. Coat two 8-inch springform pans with cooking spray. Line sides with parchment, leaving a 2-inch collar extending over top.
2. Puree blackberries,blueberries and 2 tablespoons lemon juice in a blender until smooth. Strain through a fine sieve; discard solids.
3. Whisk 2 egg whites and a pinch of salt with a mixer on medium speed until foamy. Meanwhile, combine 1/2 cup plus 1 tablespoon sugar with 3 tablespoons water in a small saucepan over medium-high heat, stirring until sugar dissolves. Cook until syrup reaches 250 degrees on a candy thermometer. Immediately add sugar syrup in a slow, steady stream down the side of the bowl. Raise speed to high, and whisk until thick, shiny and cooled, about 7 minutes. Whisk in berry puree. Pour mixture into 1 pan, and freeze until firm, about 2 hours.
4. Meanwhile, puree papayas and 2 tablespoons lemon juice in a blender until smooth. Strain.
5. Repeat step 3 with 2 egg whites, a pinch of salt, 1/2 cup plus 1 tablespoon sugar, 3 tablespoons water, whisking in papaya puree. Pour mixture into remaining pan, and freeze until firm, about 2 hours.
6. Puree kiwifruits and 2 tablespoons lemon juice in a blender until smooth. Strain.
7. Repeat step 3 but then pour kiwifruit puree mixture onto frozen berry layer, and freeze until firm, about 2 hours.
8. Meanwhile, puree strawberries, raspberries, and 2 tablespoons lemon juice in a blender until smooth. Strain.
9. Repeat step 3 but then pour strawberry-raspberry puree onto frozen papaya layer, and freeze until firm, about 2 hours.
10. Puree apricots and 2 tablespoons lemon juice in a blender until smooth. Strain.
11. Repeat step 3 but then pour apricot puree onto frozen kiwi layer, and freeze until firm, about two hours.
12. Release sides of pans; carefully transfer papaya and strawberry-raspberry layer cake onto apricot layer. Freeze cake while you make the frosting.
13. Remove parchment paper. Frost top and sides of cake. Freeze until ready to serve.
Food-Safety Note The egg whites in this cake are not fully cooked.
Make Ahead Fruit Purees can be refrigerated for up to 2 days.
Storage Frosted cake can be frozen overnight.
1/2 cup plus 2 tablespoons sugar
2 tablespoons water
1 tablespoon light corn syrup
3 large egg whites, room temperature
1. Bring 1/2 cup sugar, the water, and corn syrup to a boil in a saucepan, stirring until sugar dissolves. Continue to cook, without stirring,washing down sides of pan with a set pastry brush to prevent crystals from forming, until mixture reaches 230 degrees on a candy thermometer.
2. Meanwhile, whisk egg whites until soft peaks form. Gradually whisk in remaining 2 tablespoons sugar. Immediately add sugar syrup in a slow,steady stream down the side of the bowl once it reaches 230. Raise speed to high, and whisk until mixture is thick,shiny, and cooled, about 7 minutes. Use immediately.
Food-Safety Note The egg whites in this frosting are not fully cooked.
Yesterday was Martha Stewart's 70th birthday! Since our family is dedicating this year to "living like Martha" it made sense for us to bake a cake for such an occasion. When I'm not cooking from Martha-recipes, I enjoy cooking from my vintage cookbooks and pamphlets (from the 1960s-1920s). This bygone era intrigues me because it not only honored good food, but the housewives had a certain spark to them that remains unique to that time period, like a good chiffon cake, for example.
These homemakers dedicated their daily "have tos" into a coveted art form and it is these women that were coined, Domestic Divas. At the present moment, Martha Stewart is (and will most likely always be) an Icon of Domestics. To me (and to many other Martha fans) Martha is like a main course whereas the housewives of yesteryear were similar to an appetizer, foreshadowing what was to come. I am thankful for the superb quality that is constantly emerging from Martha Stewart Living. For a mother of three that is relatively new to homekeeping, I am grateful!
Anyway, I decided to bake the frozen rainbow chiffon cake from the August 2011 Martha Stewart Living magazine page 88. The article called, "Baking a Comeback" was written about vintage baking pamphlets and I happen to be an avid collector of these pamphlets myself. You see, collectors like me almost never start out with intent. Somewhere down the road we see something cute, adorable,catchy or whatever, and we buy it. The next time that we're out, here we go again. We see it once more. I swear that somehow it magically finds us! And then,there you have it...a whole collection. Some of you know what I'm talking about all too well.
I've included my current collection of these vintage baking and cooking pamphlets (and a book or two as well) that I have at the moment...but come next weekend I'm sure more will find me. Happy Baking!