Recipe - Raspberry Delice

GENOISE
6 Eggs, at room temperature
1 cup Sugar, plus
2 tablespoon Sugar
One half teaspoon Vanilla
1 One fourth cup AllPurpose Flour, sifted
1 tablespoon Vegetable Oil

RASPBERRY PUREE
9 cup Fresh Raspberries, or
36 ounce Frozen Raspberries, thawed

RASPBERRY BAVARIAN CREAM
One half cup Sugar
2 pack Unflavoured Gelatin
One half cup Cold Water
2 cup Heavy Cream

RASPBERRY GLAZE
Three fourths cup Seedless Raspberry Jam
2 tablespoon Raspberry Liqueur

Genoise: Preheat oven to 350øF. Generously butter and flour 2 15x10x1"
jellyroll pans. In a large mixing bowl beat eggs, 1 cup = 2 tablespoon sugar and
vanilla on high until mixture triples in volume and runs off beaters in
thick ribbons, about 7 to 8 minutes. Add One fourth of the flour at a time,
sifting it evenly over the egg mixture and then folding it in with a large
rubber spatula. Drizzle oil over top of egg mixture and fold in. Gently
spread batter evenly in pans. Bake at 350øF for 2025 minutes until cake is
golden brown and springs back when gently touched in center. Cool in pans
set on racks.

Raspberry Puree: In a food processor, blend berries in several batches,
pulsing on/off several times until berries are liquefied. Do not
overprocess or seeds will be ground up and impossible to remove. Press
puree through a fine sieve a little at a time, until all juice is
extracted. Discard seeds. Measure 2 cups plus another seperate 3 tablespoon puree.
Cover and refrigerate and ramining puree to use another time.

Raspberry Bavarian Creme: In a large bowl combine 2 cups raspberry puree
and One half cup sugar. Mix well to dissolve sugar. Set aside. In a small
saucepan, sprinkle gelatin over cold water. Let soften 10 minutes. Add 3 tb
rasberry puree. Stir over mediumlow heat until gelatin dissolves. Stir
into raspberry sugar mixture. In a chilled large mixing bowl beat cream to
soft peaks. Fold into raspberry mixture.

Assembly: Butter and sugar 10 6 ounce ramekins or molds that measure about
3" in diameter and 1 1/2" deep. Using a cookie cutter, cut cake into 20
rounds the same diameter as inside the rim of the rmaekins, about 2 3/4".
Remove cake rounds from pan with a small spatula. Place 1 cake round in
each ramekin. Reserve remaining cake rounds. Spoon Bavarian cream into
ramekins, filling almost to top. Arrange remaining cake rounds atop
Bavarian cram layer. Cover, and refrigerate overnight.

Raspberry Glaze: In a small saucpan, combine raspberry jam and liqueur.
Stir over medium heat until melted and smooth. Cool 510 minutes.

To Serve: Dip molds briefly in hot water. Run knife around edge of molds to
loosen. Unmold and arrange top side up on serving plates. Spoon warm
raspberry glaze over top cake rounds. Refrigerate 15 minutes to set. If
Desired serve with a custard sauce.

Note: Pound cake cut in rounds 3/8" thick may be substituted for the
geniose.

Source: Victoria Magazine, January 1994 Typed by Katherine Smith Cyberealm
BBS and home of KookNet, Watertown NY 3157861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini