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RASPBERRY CAKE - 2

Prepare two 6 1/2 inch round cake pans. Butter them and line them with buttered aluminum foil. Pour half of the Gˇnoise dough into each of the molds. Preheat the oven at  200 F for 15 minutes. Bake in a low oven, taking care not to open the door for the first 10 minutes. They are ready when a knife comes out clean. Open the oven for 5 minutes before removing the cakes. As soon as the Gˇnoise cakes are cooked, unmold them onto a rack. Leave to cool. Put 12 of the nicest raspberries aside. Mash the rest of the raspberries with 2 tablespoons of caster sugar. Mix into the raspberry jam. Cut both Gˇnoise cakes horizontally. Spread the jam mixture on each layer of Gˇnoise then assemble the slices into a tall cake. Brush the whole surface of the cake with the rest of the jam. Leave aside. A couple of hours before serving, whip the cr¸me fra”che into chantilly cream, with the powder gelatin. Add the sugar and the vanilla sugar. Cover the cake with the whipped cream, use a wet knife to smooth the surface. Use the raspberries set aside to decorate. Keep refrigerated until ready to serve.
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2 1/4 lbs Gˇnoise dough
18 oz raspberry jam
9 oz fresh raspberries
2/3 cup caster sugar
1 cup cr¸me fra”che or heavy cream
1 pack vanilla sugar
1 tbsp powder gelatin
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30
mn
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30
mn
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Franche-Comtˇ
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Desserts
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