The summit cake
Prep Time:
1 hour
Cooking Time:
30 minutes
Servings:
8
The weight of air is a phenomenon most cooks seldom contemplate.
But if you live in Breckenridge or a host of other high-altitude locales, you'll face fallen cakes and overflowing batters if you don't adjust your recipe to the higher elevations. This birthday cake was specially designed to alleviate the uncertainties of high altitude baking.
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Ingredients
-
1 recipe
Spanish olive oil tortas
4 oz melted semi sweet chocolate
2 cups whipping cream
2 tablespoons instant vanilla pudding
4 (6-oz) containers fresh raspberries
white icing
Directions
Make 5 8-inch round tortas according to the recipe
Mix 1/4 cup whipping cream with the melted chocolate
Combine remaining whipping cream with instant vanilla pudding and chocolate mixture in the mixing bowl of an electric mixer.
Beat at medium speed until cream is firm.
To assemble the cake:
Arrange one circle of tortas on a serving tray. spoon 1/4 of the cream over and top with raspberries. Continue the same process with the remaining tortas, cream and raspberries. Cover the top with white icing.
