Monday, July 16, 2012

Raspberry Cream-Filled Génoise

Who could resist this light 'n' luscious
Raspberry Cream-Filled Génoise?
Raspberries are my all-time favorite summer fruit, recalling happy memories of berry-laden garden canes that welcomed my greedy fingers on their way to my open mouth. This Raspberry Cream-Filled Génoise is easy and economical. For the delectable taste of summer (sorry, Dollinks in the Southern Hemisphere now suffering winter), nothing beats fresh raspberries! Tomorrow, watch this space for a small and very easy Fresh Raspberry Cake

Raspberry Cream-Filled Génoise:

Two 9-inch square cake layers (prepared or purchased; see separate post, below)
2 tsp. unflavored gelatin
2 tbsp. cold water
1 c. mashed, fresh raspberries (start with 2 c. whole raspberries)
2 c. heavy (whipping) cream
¼ c. icing sugar
1 c. whole, fresh raspberries

To Prepare Raspberry Filling Between Cake Layers:
In small bowl, soak gelatin in cold water. Dissolve by setting small bowl into second, larger bowl of boiling water for 5 min., until gelatin appears clear. Remove smaller bowl and cool slightly. Gradually stir into mashed raspberries. Chill just until mixture starts to set (This took 30 min. in the measuring cup in which I mashed the berries, but the time will vary with the utensil you use, so keep an eye on it!). Beat whipping cream until thickened and soft peaks start to form. Stir in icing sugar and continue beating until stiff. Fold mashed raspberry mixture into half of whipped cream. Spread between cake layers. Top with remaining whipped cream and whole berries. Serve immediately. Serves 12.
Note: I put Génoise - a very light sponge cake - to an unusual use when I made it shortcake-style, with a whipped cream filling and fresh raspberries. A “short cake” is normally a sturdy biscuit dough with added sugar, strong enough to support the weight of the luscious berries inside and on top of it - but I wanted a cake that felt light, rather than heavy. Regardless of how light it “feels,” the filled cake has about five million calories, so invite guests to share it! This cake slices best when refrigerated for several hours.

Soften gelatin in cold water

Set your kettle to boil

Outer bowl contains boiling water; gelatin is now clear

Raspberries don't keep well. Use them quickly!

Mash raspberries, stirring in gelatin 
Divide whipped cream in half

Add berries thickened with gelatin

Fold berries into cream

Use as filling between layers of Génoise

Assemble layers, leveling and adding extra filling as needed

Top with remaining whipped cream
Decorate randomly with berries

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