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Raspberry Delice

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Dairy, Grains	Bavarian	Cyberealm, Desserts	10	Servings

INGREDIENTS

6		Eggs, at room temperature
1	c	Sugar, plus
2	T	Sugar
1/2	t	Vanilla
1 1/4	c	All-Purpose Flour, sifted
1	T	Vegetable Oil
9	c	Fresh Raspberries, or
36	oz	Frozen Raspberries, thawed
1/2	c	Sugar
2		Unflavoured Gelatin
1/2	c	Cold Water
2	c	Heavy Cream
3/4	c	Seedless Raspberry Jam
2	T	Raspberry Liqueur

INSTRUCTIONS

Genoise: Preheat oven to 350Ã¸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
350Ã¸F 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  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 490 Calories From Fat: 129 Total Fat: 14.7g Cholesterol: 144.3mg Sodium: 64.1mg Potassium: 416.8mg Carbohydrates: 86.2g Fiber: 14.5g Sugar: 42.1g Protein: 8.6g