Ladyfinger cookies, as needed
Classic Genoise
1 layer cut into a 10-in. (24-cm) circle
3 1/2 fluid ounces Kirsch (cherry brandy)
1 quart Simple syrup, cooled
Kirsch Mousse, as needed
1 pint Fresh raspberries
Italian Meringue, as needed
Yield: 1 Cake
1. Place a 10-inch (24-centimeter) metal ring that is 1 3/4 inches (4.5 centimeters) high over a cardboard circle. Line the ring completely with Ladyfingers. Cut the ladyfingers level with the top of the ring. Place the genoise inside the ring to form the bottom of the cake.
2. Prepare a Kirsch-flavored syrup by combining the Kirsch and the simple syrup. Brush the genoise and the ladyfingers with this syrup. Reserve the remaining Kirsch-flavored syrup for another use.
3. Fill the cake with Kirsch Mousse, sprinkling in raspberries as the cake is filled so that the fruit is evenly distributed. The cake should be filled to the top of the ring. Smooth the top of the mousse with an offset spatula.
4. Freeze the cake until set.
5. Spread a thin layer of Italian Meringue over the mousse. Decorate the top of the cake with Italian Meringue piped through a pastry bag fitted with a Saint-Honoré tip. Pipe the meringue from the center, curving outward to the edge of the cake. Brown the top of the meringue with a propane torch.
6. Remove the metal ring and garnish the cake with fresh raspberries.
Yield: 1 Cake
Classic Genoise
1 layer cut into a 10-in. (24-cm) circle
3 1/2 fluid ounces Kirsch (cherry brandy)
1 quart Simple syrup, cooled
Kirsch Mousse, as needed
1 pint Fresh raspberries
Italian Meringue, as needed
Yield: 1 Cake
1. Place a 10-inch (24-centimeter) metal ring that is 1 3/4 inches (4.5 centimeters) high over a cardboard circle. Line the ring completely with Ladyfingers. Cut the ladyfingers level with the top of the ring. Place the genoise inside the ring to form the bottom of the cake.
2. Prepare a Kirsch-flavored syrup by combining the Kirsch and the simple syrup. Brush the genoise and the ladyfingers with this syrup. Reserve the remaining Kirsch-flavored syrup for another use.
3. Fill the cake with Kirsch Mousse, sprinkling in raspberries as the cake is filled so that the fruit is evenly distributed. The cake should be filled to the top of the ring. Smooth the top of the mousse with an offset spatula.
4. Freeze the cake until set.
5. Spread a thin layer of Italian Meringue over the mousse. Decorate the top of the cake with Italian Meringue piped through a pastry bag fitted with a Saint-Honoré tip. Pipe the meringue from the center, curving outward to the edge of the cake. Brown the top of the meringue with a propane torch.
6. Remove the metal ring and garnish the cake with fresh raspberries.
Yield: 1 Cake
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