Yield: 10 servings
|6||Eggs, at room temperature|
|1 cup||Sugar, plus|
|9 cups||Fresh Raspberries, or|
|2 packs||Unflavoured Gelatin|
|¾ cup||Seedless Raspberry Jam|
|1¼ cup||All-Purpose Flour, sifted|
|1 tablespoon||Vegetable Oil|
|36 ounces||Frozen Raspberries, thawed|
|½ cup||Cold Water|
|2 cups||Heavy Cream|
|2 tablespoons||Raspberry Liqueur|
RASPBERRY BAVARIAN CREAM
Genoise: Preheat oven to 350øF. 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 ¼ 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 20-25 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 tb puree. Cover and refrigerate and ramining puree to use another time.
Raspberry Bavarian Creme: In a large bowl combine 2 cups raspberry puree and ½ 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.
Assembly: Butter and sugar 10 6 ounce ramekins or molds that measure about 3" in diameter and 1½" deep. Using a cookie cutter, cut cake into 20 rounds the same diameter as inside the rim of the rmaekins, about 2 ¾". 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 5-10 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 ⅜" thick may be substituted for the geniose.
Source: Victoria Magazine, January 1994 Typed by Katherine Smith Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120