Source: “The All-Purpose baking cookbook” de The King Arthur Flour Baker’s Companion

One 8- or 9-inch cake, 12 portions

Ingrédients

Cake (cf recette de génoise)

Filling

• 3 (3 1/2) cups unsweetened frozen raspberries
• 1 cup sugar
• 1 tablespoon lemon juice
• 1 1/2 teaspoon unflavored powdered gelatin
• 1/4 cup cold water
• 1 cup heavy cream (35%)

Syrup

• 1 cup sugar
• 1 cup water
• 3 à 4 c. à table kirsh (flavoring optional)

Frosting

• 1 1/2 cup heavy cream (35%)
• 1 teaspoon vanilla extract
• 1/4 cup confectioners’ sugar
• 1/2 pint (4 onces) fresh raspberries, for garnish (optional)

Directions

For the filling

1. Bring the frozen raspberries, sugar, and lemon juice to a simmer in a medium-sized saucepan set over medium heat.
2. Remove from the heat and press the fruit through a fine strainer; discard the seeds and any solids, reserving the purée.   Set it aside to cool to room temperature.  You shouls have at least 1 1/2 cups.
3. In a small heatproof bowl or measuring cup, combine the gelatin and cold water.  Let the mixture sit until all of the water has been absorbed (this only takes a minute or so).
4. Whip the cream until soft peaks form; set it aside.
5. Heat the gelatin-water mixture over low heat until it becomes a clear liquid.  Stir this into the raspberry purée, then fold in the whipped cream.
6. Refrigerate the mousse for about 90 minutes, to let it begin to set up.

For the Syrup

1. Bring the sugar and water to a boil, stirring until the sugar dissolves.
2. Remove from the heat, allow to cool, then store in the refrigerator until you’re ready to use.
3. Flavor syrup with kirsh.

To assemble the cake

1. Slice the cake layer horizontally into the even rounds.
2. Place one of the rounds on a serving plate, cut side up, and brush with the simple syrup.
3. Spread half the raspberry mousse on this layer, then place the second round, cut side up, on top.  Don’t worry if the mousse seems a little soft; once the cake is assembled it will continue to firm up in the refrigerator.
4. Brush with syrup, then top the it with the remaining mousse.
5. Place the last cake layer on top, cut side down, and brush with the any remaining syrup.
6. Refrigerate the cake for 1 hour before finishing.

For the frosting

1. Whip the heavy cream, vanilla, and confectioners’ sugar until soft peaks form (overwhipping will create grainy lumps).
2. Cover the sides and top of the cake with whipped cream, decorating the top with fresh raspberries.
3. Refrigerate for another hour before serving.

Source: “The All-Purpose baking cookbook” de The King Arthur Flour Baker’s Companion

Note: To make a chocolate genoise, cut the amount of flour to 1/2 cup and whisk it together with 1/4 cup Dutch–process cocoa before folding in into the egg-and-sugar mixture.

Ingrédients:

• 6 large eggs
• 1 egg yolk
• 3/4 cup superfine or granulated sugar (superfine is best)
• 1/8 teaspoon salt
• 3/4 cup unbleached all-purpose flour
• 1 tablespoon cornstarch
• 4 tablespoons butter melted and slightly cooled
• 2 teaspoons vanilla or almond extract

Directions

1. Preheat the oven to 350 F.
2. Grease (beurrer)  and flour two 9-inch round pans; three 8-inch round pans; a 10 X 15-inch jelly roll pan, or a 9 X 3 inch springform pan.
3. Place the room-temparature eggs and egg yolk, 1/2 cup of the sugar, and the salt in a heatproof bowl and immerse the bottom of the bowl in warm water.  Whisk over the warm water until the sugar dissolved; you’ll be able to feel if the sugar has dissolved by robbing a small amount of the batter between your fingers- it shouldn’t feel gritty.  Check the temperature of the batter occasionnally; don’t let it go over 110 F, as the eggs may begin to cook.  You’re after batter that’s just warm to touch.
4. Once the sugar ha dissolved, remove the bowl from the hot water.  Using an electric mixer, beat the egg mixture on high speed until it becomes very light and fluffy.  This will take up to 10 minutes.  It should double (or more) in volume and be very thick.
5. Whisk together the flour, cornstarch, and remaining 1/4 cup sugar to eliminate any lumps and aerate the mixture.
6. Using very low speed on an electric mixer, or a hand whisk, gently fold the flour mixture into the eggs, about a third at a time.
7. Stir together the butter and extract; mix about a third of the flour-and-egg mixture into the butter, then fold that back into the remaining batter.
8. Spoon or pour the batter into the prepared pans,  smooting the surface.
9. Bake the 8- or 9-inch round layers for 20 to 25 minutes, the jelly roll for 14 to 18 minutes, or the springform for 30 to 35 minutes.  All should be light golden in color and spring back when touched lightly in the center.  Allow to cool in the pans for 15 minutes.