Side Pannel
Raspberry Delice
Ingredients List
- ----------------------------------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
Directions
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.
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.
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