| 1 | Genoise: preheat oven to 350°F. |
| 2 | Generously butter and flour 2 15x10x1" jelly-roll pans. |
| 3 | 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. |
| 4 | Add ?of the flour at a time, sifting it evenly over the egg mixture and then folding it in with a large rubber spatula. |
| 5 | Drizzle oil over top of egg mixture and fold in. gently spread batter evenly in pans. |
| 6 | Bake at 350°F for 20-25 minutes until cake is golden brown and springs back when gently touched in center. |
| 7 | Cool in pans set on racks. |
| 8 | Raspberry puree: in a food processor, blend berries in several batches, pulsing on/off several times until berries are liquefied. |
| 9 | Do not overprocess or seeds will be ground up and impossible to remove. |
| 10 | Press puree through a fine sieve a little at a time, until all juice is extracted. |
| 11 | Discard seeds. |
| 12 | Measure 2 cups plus another seperate 3 tb puree. |
| 13 | Cover and refrigerate and ramining puree to use another time. |
| 14 | Raspberry bavarian creme: in a large bowl combine 2 cups raspberry puree and ?cup sugar. |
| 15 | Mix well to dissolve sugar. |
| 16 | Set aside. |
| 17 | In a small saucepan, sprinkle gelatin over cold water. |
| 18 | Let soften 10 minutes. |
| 19 | Add 3 tb rasberry puree. |
| 20 | Stir over medium-low heat until gelatin dissolves. |
| 21 | Stir into raspberry sugar mixture. |
| 22 | In a chilled large mixing bowl beat cream to soft peaks. |
| 23 | Fold into raspberry mixture. |
| 24 | Assembly: butter and sugar 10 6 ounce ramekins or molds that measure about 3" in diameter and 1 ? deep. |
| 25 | Using a cookie cutter, cut cake into 20 rounds the same diameter as inside the rim of the rmaekins, about 2 ?. |
| 26 | Remove cake rounds from pan with a small spatula. |
| 27 | Place 1 cake round in each ramekin. |
| 28 | Reserve remaining cake rounds. |
| 29 | Spoon bavarian cream into ramekins, filling almost to top. |
| 30 | Arrange remaining cake rounds atop bavarian cram layer. |
| 31 | Cover, and refrigerate overnight. |
| 32 | Raspberry glaze: in a small saucpan, combine raspberry jam and liqueur. |
| 33 | Stir over medium heat until melted and smooth. |
| 34 | Cool 5-10 minutes. |
| 35 | To serve: dip molds briefly in hot water. |
| 36 | Run knife around edge of molds to loosen. |
| 37 | Unmold and arrange top side up on serving plates. |
| 38 | Spoon warm raspberry glaze over top cake rounds. |
| 39 | Refrigerate 15 minutes to set. |
| 40 | If desired serve with a custard sauce. |
| 41 | Note: pound cake cut in rounds 3/8" thick may be substituted for the geniose. |
