Ingredients
- 17 1/2 by
- 12 perfect hazelnuts
- 11 1/2 jelly roll with parchment (pan)
- 4 1/2 bowl of a duty electric mixer using the paddle attachment (heavy)
- 2 eggs
- 1 framboise syrup
- 5 c raspberries (fresh)
- 2 1/2 c cream (heavy)
- 1 3/8 c strongly brewed coffee
- 1 1/2 c granulated sugar
- 2 c cake flour
- 8 oz bittersweet chocolate
- 2 c mascarpone cheese
- 3/4 c packed brown sugar (light)
- 3/4 c granulated sugar
- 1/2 c water
- 12 tb butter (unsalted)
- 3/4 c unsweetened alkalized
- 1/4 c framboise liqueur
- 2 tb granulated sugar
- 1 tb corn syrup (light)
- 1 tb framboise liqueur
- 1 tb vanilla extract
- 1 1/4 ts baking soda
- 1 ts vanilla extract
- 1/2 ts salt
minutes. Invert the cake onto a wire rack; carefully peel off the parchment paper and allow the cake to cool completely. Continued.......... ----