The copycat recipes you really love probably came from here.

Zoom image

Ruby Tuesday Strawberry Tallcake for Two

By Todd Wilbur


Score: 5.00. Votes: 1
In stock (9972 items available)
  • $0.00
Print
Email
Share
Qty:  

Menu Description: "Three layers of light and airy sponge cake and strawberry mousse, drenched in strawberry sauce, topped with vanilla ice cream, fresh strawberries and whipped cream"

The Strawberry Tallcake is a signature, trademarked item for Ruby Tuesday. It's pretty big, so plan on sharing it. This recipe calls for baking the sponge cake in a large, shallow pan—I use a baking sheet that has a turned up edges to hold in the batter. The strawberry mousse made here to frost the cake is a great, simple-to-make dessert on its own.

Source: Top Secret Restaurant Recipes by Todd Wilbur.

This recipe is available in

Get This

Strawberry Mousse and Sauce
  • 1 10-ounce package frozen strawberries in syrup
  • 1 3/4 cups water
  • 1 3-ounce package strawberry Jell-O
  • 1 cup heavy cream
Sponge Cake
  • 5 large eggs, separated
  • 1 1/2 cups granulated sugar
  • 1/2 cup cold water
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar
_main
  • 12 to 18 scoops vanilla ice cream (1/2 gallon)
  • 1/2 pint fresh strawberries, sliced
  • 1 can whipped cream
  • Do This
    • Restaurant/Brand
      Ruby Tuesday
    • Instructions

      1. Defrost the frozen strawberries and pour the entire package, including the syrup, into a blender or food processor and puree for 10 to 15 seconds until smooth.

      2. Combine the strawberry puree with 1 1/2 cups of the water in a small saucepan over medium heat.

      3. When the strawberry mixture comes to a boil, add the entire package of Jell-O, stir to dissolve, and remove the pan from the heat to cool. 

      4. When the strawberry mixture has cooled to room temperature, divide it in half into two medium bowls.

      5. Beat the whipping cream until it is thick and forms peaks. Fold the cream into one of the bowls of the strawberry mixture until well combined. This is your strawberry mousse. Cover and chill.

      6. To the other bowl, and the remaining 1/4 cup of water. This is the strawberry syrup. Cover and chill this mixture as well.

      7. Preheat the oven to 350 degrees F.

      8. Beat the egg yolks until they turn creamy and a much lighter shade of yellow.

      9. Add the sugar and blend it well into the yolks.

      10. Add the water and vanilla and combine well with the egg yolk mixture.

      11. Sift together the flour, baking powder, and salt, and add it to the wet stuff. Mix well until the batter is smooth.

      12. In a separate bowl, beat the egg whites until smooth, then add the cream of tartar. Continue beating until the whites are stiff and form peaks.

      13. Fold the egg whites into the batter and mix slowly just until well combined. 

      14. Pour the batter into an ungreased 17 x 11-inch cookie sheet (with turned-up edges all the way around) and bake for 25 to 30 minutes or until the top of the sponge cake is a light brown color.

      15. When the cake has cooled and the mousse has firmed up, you are ready to assemble the cake. First divide the cake into three even sections by cutting down the width of the cake twice with a sharp knife. Be sure the cake has come loose from the pan. You may need to use a spatula to unstick the cake sections.

      16. Divide the mousse in half and spread each half onto two sections of the cake. Carefully place the layers on top of each other so that the mousse has been sandwiched in the middle between the three layers. This cake can be stored in the refrigerator for several days until you need it.

      17. When you are ready to assemble the dessert, slice the cake into 6 even sections. Put a slice into a medium-sized bowl (or a large goblet if you have one), then arrange 2 to 3 scoops of vanilla ice cream around the cake. Pour a sixth (just over 1/4 cup) of the strawberry sauce over the top of the cake and ice cream, sprinkle some sliced strawberries on top, then cover the thing with whipped cream. Repeat with the remaining servings.

      Makes 6 desserts.

Reviews
Average rating:

Score: 5.00. Votes: 1
Rating of votes (1)
5
 
1 customers
4
 
 
0 customers
3
 
 
0 customers
2
 
 
0 customers
1
 
 
0 customers
 
Sherene
Feb 10, 2010, 23:00

Instead of making the cake in a large pan I used a heart-shaped muffin tin. It made 32 little cakes which are perfect for assembling individual cakes. I will pipe the mousse in between 2 of the cakes and then top with the syrup. How beautiful and perfect for St. Valentine's Day!

Trending Recipes
Drop items here to shop
Product has been added to your cart