Raspberry Delice
Photo: flickr user quinn.anya
Ingredients
6 Eggs, at room temperature
1 cup Sugar, plus
2 tablespoons Sugar
teaspoon Vanilla
cup All-Purpose Flour, sifted
1 tablespoon Vegetable Oil
9 cups Fresh Raspberries, or
36 ounces Frozen Raspberries, thawed
cup Sugar
2 pkts Unflavoured Gelatin
cup Cold Water
2 cups Heavy Cream
cup Seedless Raspberry Jam
2 tablespoons Raspberry Liqueur
Preparation
1
Genoise: Preheat oven to 350 F. Generously butter and flour 2 15x10x1" jelly-roll pans. In a large mixing bowl beat eggs, 1 cup = 2 tb sugar and vanilla on high until mixture triples in volume and runs off beaters in thick ribbons, about 7 to 8 minutes. Add 1/4 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 350 F for 20-25 minutes until cake is golden brown and springs back when gently touched in center. Cool in pans set on racks.
2
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 tb puree.
3
Cover and refrigerate and ramining puree to use another time.
4
Raspberry Bavarian Creme: In a large bowl combine 2 cups raspberry puree and 1/2 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 medium-low heat until gelatin dissolves. Stir into raspberry sugar mixture. In a chilled large mixing bowl beat cream to soft peaks. Fold into raspberry mixture.
5
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.
6
Raspberry Glaze: In a small saucpan, combine raspberry jam and liqueur.
8
9
Note: Pound cake cut in rounds 3/8" thick may be substituted for the geniose.
Tools
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Yield:
16.0 servings
Added:
Saturday, February 13, 2010 - 8:18am