1 Cup +1 ½ table spoon Softened Butter
2 ¾ Cup Granulated Sugar
12 Whole Eggs
½ Cup + 1 table spoon Sifted Cocoa Powder
1. Beat with a paddle attachment in a standing mixer, Softened butter and granulated sugar. Make sure this mixture is aerated and soft.
2. Add Eggs on medium speed 2 at a time and clean sides of bowl after each addition.
3. After all eggs are added, on low speed add cocoa powder a little at a time until well incorporated.
4. On a half sheet pan, spray bottom of pan and place a cut piece of parchment and spray again, spread batter evenly and bake at 400 f. About 20 minutes or till sides are set.
Yield: One half sheet pan
Raspberry Jam
1 Pound or 2 pints Red Raspberries
1 ½ Cups Granulated Sugar
1 Table Spoon Key lime juice
1. Place Raspberries in a non reactive medium sauce pot. Break up the raspberries, and then add the sugar. Place over high heat stirring often and boil for about 12 to 15 minutes or till it coats the back of a spoon. Add key lime juice. Chill
Raspberry Butter Cream
1 1/3 Cups softened European Style Butter
1 Tablespoon Vanilla extract
¾ Cups Granulated Sugar
3 Large Egg Whites
Raspberry Jam Ts
Pinch of salt
1. Beat with paddle softened butter with vanilla extract until well incorporated and set aside.
2. With a whisk in a bowl mix together whites and sugar and over a water bath, whisk until digital thermometer reaches the temperature of 140 f. Take off the heat and place into a standing mixer bowl and whip till just warm to the feel.
3. Add your butter and whip till well combined.
4. Add your raspberry jam to taste and a pinch of salt and whip till stiff peaks.
Recipes by: Pastry Chef Eric Voigt, Tribute restaurant of Farmington Hills
Located at 31425 W. 12 Mile Rd. Phone 248/848-9393
