Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------GENOISE-------------------------------
6 Eggs, at room temperature
1 c Sugar, plus
2 tb Sugar
1/2 ts Vanilla
1 1/4 c All-Purpose Flour, sifted
1 tb Vegetable Oil

----------------------RASPBERRY PUREE---------------------------
9 c Fresh Raspberries, or
36 oz Frozen Raspberries, thawed

------------------RASPBERRY BAVARIAN CREAM-----------------------
1/2 c Sugar
2 pk Unflavoured Gelatin
1/2 c Cold Water
2 c Heavy Cream

----------------------RASPBERRY GLAZE---------------------------
3/4 c Seedless Raspberry Jam
2 tb Raspberry Liqueur

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 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 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 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.

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 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 3/8" 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

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