Liquid Raspberry Birthday Cake
Ingredients
2 egg whites
1/4 cup of beet sugar
1/8 teaspoon of cream of tartar
20 frozen raspberries
Dash of Himalayan pink salt
1 1/2 Ketel One Citron
1 1/2 Frangelico hazelnut liqueur
1/4 cup of chocolate chips
1 Tablespoon of edible confetti and edible sprinkles
1 sheet of gold
Method
For the whipped cream
Take two room temperature egg whites and add to a mixing bowl. Mix using a Kitchen-Aid mixer with the whisk attachment (or by hand with a chilled bowl and chilled whisk or hand mixer) until soft peaks. Add pinch (or two) of cream of tartar and a dash of salt. Increase the speed of the mixture. Slowly add sugar as the foam begins to form stiffer peaks. Reduce speed and toss in some raspberries. Once mixture is a light pink stop mixing and set aside. Pieces of raspberries will be visible. Do not worry if you over whip. The more air the better. Sipping the liquid cake through the foam is the fun part.
For the shot glass coating
Melt chocolate chips in a double boiler (Ban-Marie) or microwave. Using a pastry brush, paint the chocolate onto the top of the glass. Let it cool slightly before adding sprinkles and gold. Don’t forget to sprinkle the raspberry sugar. Set the glass aside until ready to use.
For the shot
In a mixing tin, muddle raspberries. Add citron vodka and hazelnut liqueur. Shake and strain into the decorated shot glass. Place a zip lock bag into another empty glass creating a pastry bag for piping. Spoon in the raspberry meringue. Twist the top of the bag, punching all foam to the corner point that will be used for piping. Snip the end with scissors and pipe the meringue into a swirly cone. Have fun with it. Add sugar and gold to finish. Remember to use toothpicks to handle your gold. Stand away from the fan.
Where to the goods? Sprinkles, pastry bags, shit glasses and stuff? Blonde Behind the Bucket Storefront.
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