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1
For the genoise cake: Preheat oven to 375 degrees F.
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2
In an electric mixing bowl with the whip attachment on low speed, combine the flour, sugar, baking powder, and salt.
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3
Use a rubber spatula to scrape the mixture down from the sides of the bowl.
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Add the eggs and half of the milk.
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5
Once milk and eggs are incorporated, scrape down the bowl, also be sure to scrape the bottom of the bowl.
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6
Mix until lump free.
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7
Add the shortening and whip on high speed for 1 1/2 minutes.
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8
Add the remaining milk and vanilla extract.
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9
Mix on low speed until well incorporated, and the batter is smooth.
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10
Grease an 18 by 13-inch baking tray with shortening.
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11
Place a piece of parchment paper on top of the sheet pan.
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Then grease the parchment paper with shortening as well.
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13
Pour the cake batter onto the sheet pan and spread until even.
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14
Bake for 25 to 30 minutes or until lightly golden in color, do not let brown.
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15
The cake is done when a toothpick poked in the middle comes out clean.
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16
Once cool, using a biscuit or cookie cutter, cut the cake into 3-inch round circles.
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17
For the chocolate chevre mousse: In a double boiler, melt the chocolate.
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18
Once all the chocolate is melted, remove from heat.
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Place the chevre in a medium mixing bowl, then add the melted chocolate.
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Whisk together the chocolate and chevre until smooth.
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For the raspberry sauce: In a medium saucepan on medium heat, combine the raspberries, water, sugar, cream of tartar, and lemon juice.
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Stir the sauce to prevent it from sticking to the bottom of the pan.
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Cook the sauce until it comes to a slight boil.
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24
The remove the saucepan from the heat and add the contents to a blender.
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25
Blend the sauce until smooth.
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26
Pass the sauce through a strainer or cheesecloth to remove any seeds.
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27
To plate the dessert: Place a cake round in the center of the plate.
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28
Then spread a layer of the chocolate chevre mousse on the cake.
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29
Place an even layer of whole raspberries on top of the mousse.
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30
Repeat the layers with the cake, mousse, and raspberries.
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31
Drizzle the sauce over the cake tiers and around the plate.
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32
Serve.
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33
Preparation time: 30 minutes Cooking time: 45 minutes Ease of preparation: medium
