Martha stewart living recipe
Editors from Martha Stewart Living magazine gave a Spokane-based Web site a mention in its December 2005 issue, when they found the decorating pastry tip they were looking for online.
The site, www.ultimatebaker.com and its sister site, www.bakerstools.com are run by Douglas Rose and Gareth Oxford of Spokane. Here’s the recipe from the magazine:
Poppy Seed Grapefruit Torte
From Martha Stewart Living, December 2005
Vegetable oil cooking spray
10 tablespoons unsalted butter, softened
21/2 cups sifted confectioners’ sugar
1 tablespoon finely grated Ruby Red grapefruit zest plus segments from 2 to 3 Ruby Red grapefruits (wider segments halved lengthwise)
1 tablespoon Campari
1/2 teaspoon salt
6 eggs, room temperature, separated
1/2 cup all-purpose flour
1/3 cup poppy seeds, plus more for sprinkling
1/4 cup coarsely chopped golden raisins
White Chocolate Mousse (recipe follows)
Preheat oven to 375 degrees. Coat a 9-inch springform pan with cooking spray. Line bottom with parchment paper, and coat parchment. Set aside.
Put butter, 11/4 cups sugar, and the zest into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and smooth, about 3 minutes. Mix in Campari and salt. Mix in egg yolks, 1 at a time, until creamy, scraping down sides of bowl as needed.
Stir flour, poppy seeds, and raisins in a medium bowl. Stir into butter mixture.
Put egg whites and remaining 11/4 cups sugar into the clean bowl of the electric mixer fitted with the whisk attachment. Beat on medium speed until stiff but not dry peaks form. Fold into flour mixture. Spread batter into prepared pan, and smooth top with an offset spatula.
Bake until cake is deep golden brown and is pulling away from sides of pan, 35 to 40 minutes. Let cool on a wire rack 15 minutes. Remove sides of pan; invert to remove bottom of pan and parchment. Reinvert onto rack; let cool completely (cake will sink slightly in the middle).
Using a long, sharp knife, cut cake horizontally into 3 equal layers. Place bottom layer on a serving platter. Top with half of the zest-flavored mousse. Arrange half of the grapefruit segments in a single layer on top. Top with another cake layer, and repeat layering with remaining zest-flavored mousse and grapefruit segments. Top with final cake layer. Refrigerate until firm, at least 30 minutes.
Spread a thin coat of plain mousse on top and sides of cake. Refrigerate until firm, about 20 minutes. Spread another coat of mousse on sides until smooth and opaque. Transfer remaining mousse to a pastry bag fitted with a large petal tip (such as Ateco #180); pipe waves in concentric circles on top of cake. If mousse becomes too soft, refrigerate about 30 minutes, then stir until smooth. Sprinkle cake top with poppy seeds. Refrigerate until ready to serve, up to 2 hours.
Yield: 8 to 10 servings
Approximate nutrition per serving: Unable to calculate.
White Chocolate Mousse
From Martha Stewart Living
21/4 teaspoons unflavored gelatin
33/4 cups heavy cream
18 ounces white chocolate, finely chopped
1 tablespoon finely grated Ruby Red grapefruit zest (from 1 grapefruit)
Sprinkle gelatin over 1/3 cup water in a small bowl. Let soften 5 minutes.
Bring 11/4 cups cream to a boil in a small saucepan over medium-high heat. Add gelatin mixture; stir until dissolved.
Put chocolate into the bowl of a food processor. With machine running, carefully pour in hot cream mixture in a slow steady stream, and process until smooth. Transfer to a medium bowl, and cover with plastic wrap. Refrigerate until thick enough to hold ribbons, about 30 minutes. Stir until smooth.
Whisk remaining 21/2 cups cream to nearly stiff peaks. Fold into chocolate mixture. Transfer 21/2 cups of the mousse to another medium bowl, and stir in zest. Mousses can be refrigerated, covered, up to 3 hours. Stir until smooth before using.
Yield: 71/2 cups