Ruby Tuesday, Inc. is a leading company in the bar-and-grill category of the U.S. casual dining restaurant industry. From its original location in Knoxville, Tennessee, the Ruby Tuesday chain has grown to more than 700 units in about 40 states primarily in the Southeast, Northeast, Mid-Atlantic, and Midwest. Nearly 500 of the outlets are company owned with the remainder being franchised. Entrees, ranging in price from $6.49 to $16.99, include ribs, chicken, steak, seafood, pasta, burgers, and sandwiches, and the menu also features soups, a salad bar, and desserts. The restaurants also offer food for carry-out via the company's "curb-side to-go" initiative. Ruby Tuesday's relatively small but expanding international operations include about three dozen franchised restaurants in about a dozen countries.




Strawberry Tallcake

Ruby Tuesday Restaurant Copycat Recipe

Strawberry Mousse and Sauce:
1 (10 oz.) package of strawberries in syrup
1 3/4 cups water
1 (3 oz.) package strawberry jello
1 cup heavy cream

Sponge Cake:
5 eggs, separated
1 1/2 cups sugar
1/2 cup cold water
2 teaspoons vanilla
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar

12-18 scoops vanilla ice cream (½ gallon)
1/2 pint fresh strawberries, sliced
1 can whipped cream

Defrost the frozen strawberries and pour the entire package, including the syrup, into a blender or food processor and puree for 10-15 seconds until smooth.  Combine the strawberry puree with 1 1/2 cups of the water in a small saucepan over medium heat.  When the strawberry mixture has cooled to room temperature, divide it in half into two medium bowls.  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.  To the other bowl, add the remaining 1/4 cup of water.  This is the strawberry syrup.  Cover and chill this mixture as well.

Preheat the oven to 350 degrees.  Beat the egg yolks until they turn creamy and a much lighter shade of yellow.  Add the sugar and blend it well into the yolks.  Add the water and vanilla and combine well with the yolks mixture.  Sift together the flour, baking powder, and salt, and add it to the yolk mixture.  Mix well until the batter is smooth.  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.  Fold the egg whites into the batter and mix slowly just until well combined.

Pour the batter into an ungreased 17x11 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.  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.

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 fridge for several days until you need it.  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 a 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.

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