Blackberry Delice Recipe - eggs

Method

• 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.
• Blackberry 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.
• Blackberry Bavarian Creme: In a large bowl combine 2 c. Blackberry 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 Blackberry sugar mix.
• In a chilled large mixing bowl beat cream to soft peaks.
• Fold into Blackberry 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.
• Blackberry Glaze: In a small saucpan, combine Blackberry 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 Blackberry 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.