Fruit Terrine with Almond Cream and Three Fruit Coulis - butter

Method

• Preheat the oven to 375 degrees F. Grease a 6-cup loaf pan with 1 teaspoon of the butter.
• For the Cake: In a metal bowl set over a pot of simmering water, whisk 6 of the eggs with 3/4 cup of the sugar and 1 tablespoon of the almond extract.
• Whisk constantly, occasionally removing the bowl from the heat when the mixture threatens to get too hot and scramble.
• Whisk until a 3-second ribbon forms (lift the whisk and the mixture will fall from it like a ribbon that lasts 3 seconds, for about 5 minutes).
• Remove the bowl from the heat and beat the mixture with an electric mixer until thick and frothy, for about 3 minutes.
• In a bowl combine the flour, baking powder, and 1 cup of the almonds, and mix well.
• Gently fold the dry ingredients into the egg mixture, about 1/2 cup at a time, until thoroughly incorporated.
• Pour the batter into the loaf pan and bake until spongy, for about 25 to 30 minutes.
• Remove from the oven and allow to cool.
• Run a small knife around the inside of the pan and turn the genoise out onto a rack to cool.
• Using a sharp bread knife, slice the genoise into 3 equal, horizontal layers, and set aside.
• Line the loaf pan with long pieces of plastic wrap overhanging the sides and place 1 layer of the cake in the bottom.
• Sprinkle the bottom layer with 1 tablespoon of the Frangelica.
• Spread 1/2 cup of the cream over the layer and arrange half of the fruit in layers over the cream.
• Add the next layer of cake, sprinkle with another tablespoon Frangelica, and spread another 1/2 cup of the cream.
• Layer the remaining fruits over the top and spread another 1/2 cup cream over the fruit.
• Sprinkle the underside of the top layer with 1 tablespoon of the Frangelica and turn it over on the last layer of cream.
• Sprinkle the top of the cake with the remaining 1 tablespoon Frangelica.
• Wrap the plastic wrap tightly over the cake and press gently but firmly into the loaf pan.
• Refrigerate overnight.
• Remove the pan from the refrigerator and unwrap it.
• Carefully turn the cake out onto a platter and cut into 8 slices.
• To serve, spoon a pool of each of the three fruit coulis over the bottom of each serving plate.
• Place 1 slice of the terrine on top of the coulis.
• Garnish with the mint.
• To make the almond cream: In a metal bowl set over a pot of simmering water, whisk together the remaining 3 eggs, the remaining 1/2 cup sugar, and the remaining 1 teaspoon almond extract.
• Reduce the heat to medium and whisk constantly, removing the mixture from the heat occasionally to ensure that the eggs don't scramble, until you get a 3-second ribbon.
• Remove the bowl from the heat and beat the mixture with an electric mixer until it's thick and frothy, about 5 minutes.
• Beat in the remaining 1/2 cup almonds and the remaining 8 tablespoons butter.
• Yield: about 1 1/2 cup