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Add a photoServings: 10
Ingredients
- 6 x Large eggs, at room temperature
- 1 c. Sugar, plus
- 2 Tbsp. Sugar
- 1/2 tsp Vanilla
- 1Â 1/4 c. All-Purpose Flour, sifted
- 1 Tbsp. Vegetable Oil
- 9 c. Fresh Raspberries, or possibly
- 36 ounce Frzn Raspberries, thawed
- 1/2 c. Sugar
- 2 pkt Unflavoured Gelatin
- 1/2 c. Cool Water
- 2 c. Heavy Cream
- 3/4 c. Seedless Raspberry Jam
- 2 Tbsp. Raspberry Liqueur
Directions
- Genoise: Preheat oven to 350 F. Generously butter and flour 2 15x10x1" jelly-roll pans. In a large mixing bowl beat Large eggs, 1 c. = 2 tb sugar and vanilla on high till mix triples in volume and runs off beaters in thick ribbons, about 7 to 8 min. Add in 1/4 of the flour at a time, sifting it proportionately over the egg mix and then folding it in with a large rubber spatula. Drizzle oil over top of egg mix and mix in. Gently spread batter proportionately in pans. Bake at 350 F for 20-25 min till cake is golden and springs back when gently touched in center. Cold in pans set on racks.
- Raspberry Puree: In a food processor, blend berries in several batches, pulsing on/off several times till berries are liquefied. Don't overprocess or possibly seeds will be grnd up and impossible to remove. Press puree through a fine sieve a little at a time, till all juice is extracted. Throw away seeds. Measure 2 c. plus another seperate 3 tb puree.
- Cover and chill and ramining puree to use another time.
- Raspberry Bavarian Creme: In a large bowl combine 2 c. raspberry puree and 1/2 c. sugar. Mix well to dissolve sugar. Set aside. In a small saucepan, sprinkle gelatin over cool water. Let soften 10 min. Add in 3 tb rasberry puree. Stir over medium-low heat till gelatin dissolves. Stir into raspberry sugar mix. In a chilled large mixing bowl beat cream to soft peaks. Fold into raspberry mix.
- Assembly: Butter and sugar 10 6 oz ramekins or possibly molds which 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 chill overnight.
- Raspberry Glaze: In a small saucpan, combine raspberry jam and liqueur.
- Stir over medium heat till melted and smooth. Cold 5-10 min.
- To Serve: Dip molds briefly in warm water. Run knife around edge of molds to loosen. Unmold and arrange top side up on serving plates. Spoon hot raspberry glaze over top cake rounds. Chill 15 min to set. If you like serve with a custard sauce.
- Note: Lb. cake cut in rounds 3/8" thick may be substituted for the geniose.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 350g | |
| Recipe makes 10 servings | |
| Calories 558 | |
| Calories from Fat 130 | 23% |
| Total Fat 14.69g | 18% |
| Saturated Fat 6.9g | 28% |
| Trans Fat 0.04g | |
| Cholesterol 160mg | 53% |
| Sodium 64mg | 3% |
| Potassium 372mg | 11% |
| Total Carbs 101.92g | 27% |
| Dietary Fiber 12.1g | 40% |
| Sugars 71.97g | 48% |
| Protein 7.99g | 13% |
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