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Recipe

THE SUMMIT CAKE

serves: 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.

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

Preparation

  • 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.
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The summit cake

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