Genoise Cake, Panna Cotta and Raspberry Terrine is a modern American recipe for a classic cake made from layers of Genoise sponge, honeyed panna cotta and raspberries that makes an excellent substitute for the usual Christmas chocolate log. The full recipe is presented here and I hope you enjoy this classic American version of: Genoise Cake, Panna Cotta and Raspberry Terrine.
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Ingredients:
For the Panna Cotta:
500g plain yoghurt
120ml sour cream
2 tbsp runny honey
1/2 tbsp unflavoured gelatine
80ml whole milk
80ml double cream
50g sugar
3 egg whites
For the Genoise Sponge:
3 large eggs
3 large egg yolks
pinch of salt
150g sugar
75g self-raising flour
35g cornflour (cornstarch)
200g fresh or frozen raspberries
120ml double cream, mixed with 2 tbsp sugar and beaten to soft peaks
Method:
One day beforehand, line a fine-meshed sieve with a double layer of cheesecloth. Scrape in the plain yoghurt, sit over a bowl and set aside in the refrigerator over night.
The following day, begin by preparing the cake. Half-fill a medium-sized saucepan with water and bring to a boil then reduce to a simmer.
In the meantime, beat together the eggs, egg yolks, sugar and salt in a bowl until creamy. Place this over the saucepan (make certain the water does not touch the bowl) and continue whisking until the mixture is just lukewarm (if should feel a little warm when you insert your finger into the mix).
Remover the bowl from the saucepan then whisk with an electric beater until the egg mixture has cooled to room temperature and tripled in volume. The egg mixture should be sufficiently thick to run off the whisk as ribbons.
Combine the flour and cornflour in a bowl. Sift one third of this mixture over the beaten eggs, then use a rubber spatula to fold the flour into the eggs. Repeat with another third of the flour. When this is incorporated, add the final third of the flour mix. Work in with your spatula until blended.
Grease a Swiss (jelly) roll tin with butter. Line with greaseproof (waxed) paper and grease once more then turn in the batter and smooth out. Transfer to an oven pre-heated to 190°C and bake for about 12 minutes, or until the Genoise cake is set (do not over cook, or it will be too dry).
Once the cake is done (when a skewer inserted into the centre emerges cleanly) remove from the oven and set aside to cool. Once cold, turn the cake out onto a large sheet of parchment paper and remove the greaseproof paper.
Whilst the cake is cooling, prepare the panna cotta. Turn the drained yoghurt into a bowl and mix with the sour cream and honey. Whisk thoroughly to combine then set aside.
Place about 1 1/2 tbsp water in a small cup and scatter over the gelatine then set aside for 10 minutes. Combine the milk, cream and 2 tbsp sugar in a small saucepan. Heat gently until the sugar has dissolved then bring to the scalding point (where small bubbles appear around the rim of the pan).
Whisk the egg whites and 50g sugar in a small bowl. Slowly beat in some of the hot milk mixture to temper the eggs then add the remaining milk mix, stirring constantly. Pour this custard mix back into the saucepan. Place over medium heat and cook, stirring constantly, until the custard thickens (it should be thick enough to coat the back of a spoon).
Take off the heat and stir in the gelatine solution. Continue stirring until the gelatine has dissolved then set aside to cool to room temperature. Once the custard has cooled, stir in the yoghurt mixture.
To assemble the terrine, line a terrine mould with clingfilm (plastic wrap), ensuring that the plastic overhangs the sides of the tin. Cut a strip of the Genoise cake the same size as the base of the terrine. Place the cake in the base then spoon over about 4 tbsp of the panna cotta mixture. Carefully arrange raspberries along the entire length of the terrine mould. Cover with a further 4 tbsp of the panna cotta mix. Now cut another piece of cake so that it's large enough to fit snugly in the tin.
Now repeat the layering process, separating each layer of cake with panna cotta and raspberries. Ensure that you finish with a layer of cake (this will be the base of the finished cake when you unmould).
Wrap the loose ends of clingfilm over the final layer of cake then place in the refrigerator for at least 2 hours to set (it will keep for up to 2 days before serving).
To serve, remove the terrine from the refrigerator and unfold the clingfilm from the top. Invert the terrine onto a serving plate and, using the clingfilm to help you, carefully remove from the tin. Cover the entire cake with the whipped cream and decorate the top with a few more raspberries.
Chill in the refrigerator until ready to serve. Slice carefully to reveal the layers.
