GENOISE WITH COCONUT CREAM AND CARAMELIZED PINEAPPLE AND MANGO
In this sunny-tasting tropical-fruit dessert, genoise becomes a tender shell for coconut pastry cream and slices of caramelized pineapple and mango.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 4
Steps:
- Using the tip of a paring knife, cut a circle into top of cake, leaving a 1/4-inch border and stopping about 1/3 inch from the cake's bottom. Insert a long slicing knife into edge of cake 1/3 inch from bottom, as if splitting the cake into two layers; instead of actually splitting the cake, only make that single incision and carefully move the knife blade within the cake to loosen the center. Repeat on opposite side. Use an offset spatula to lift out the center, leaving a shell for filling. Reserve cake center for another use.
- Brush shell with simple syrup. Spread pastry cream on bottom. Refrigerate until cold, 1 hour. To serve, arrange pineapple and mango on top of pastry cream.
GENOISE WITH PASSION FRUIT SWISS MERINGUE BUTTERCREAM
Provided by Martha Stewart
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees with rack set in the lower third. Spray a 9-by-3-inch round baking pan with nonstick cooking spray; line pan with a parchment paper round and spray again. Set aside.
- In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 8 minutes. Remove pan from heat and pour butter into a large bowl, leaving any burned sediment behind; stir in vanilla and keep warm (110 to 120 degrees).
- Lightly whisk together eggs and sugar in the bowl of an electric mixer; set mixer over (but not touching) simmering water and heat, whisking constantly, until lukewarm to the touch. Transfer bowl to electric mixer fitted with the whisk attachment and beat on high speed until light, airy, and quadruple in volume, at least 5 minutes. Whisk 1 cup egg mixture into warm melted butter mixture; set aside.
- Sift together flour and cornstarch. Gently and quickly fold half the flour mixture into remaining egg mixture until all the flour is absorbed. Repeat process with remaining flour mixture. Fold in butter mixture to combine and transfer to prepared baking pan.
- Transfer pan to oven and bake until golden brown and starts to shrink slightly from the sides of the pan, 20 to 30 minutes. If possible, avoid opening the oven door until cake has baked at least 30 minutes, as cake is fragile and may fall. Remove cake from oven and unmold immediately onto a wire rack to cool. Let cool completely before cutting into layers and frosting with buttercream.
GENOISE WITH RASPBERRY CURD FILLING
The tart sweetness of the raspberry curd filling balances this buttery-rich, French-style sponge cake. Martha made this recipe on Martha Bakes episode 601.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch cake
Number Of Ingredients 16
Steps:
- Make the cakes: Preheat oven to 350 degrees. Butter two 8-by-2-inch round baking pans; line bottoms with parchment paper rounds. Butter parchment; dust pans with flour, tapping out excess.
- In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 8 minutes. Remove pan from heat and pour butter into a large bowl, leaving behind any burned sediment; stir in vanilla and keep warm (110 to 120 degrees). Wipe out saucepan.
- Fill the same saucepan with a few inches of water and bring to a simmer. Lightly whisk together eggs and superfine sugar in a heatproof standing mixer bowl. Set bowl over (not in) simmering water, and whisk until superfine sugar dissolves and mixture is lukewarm to the touch.
- Attach bowl to standing mixer fitted with the whisk attachment and whisk on high speed until light, airy, and quadruple in volume, at least 5 minutes. Whisk 1 cup egg mixture into warm butter mixture.
- Sift together flour and cornstarch. Gently and quickly fold half the flour mixture into remaining egg mixture until combined, then repeat with remaining flour mixture. Gently fold in butter mixture, then divide between prepared baking pans.
- Transfer pans to oven and bake until golden brown and edges begin to pull away from the sides, about 25 minutes. (Avoid opening oven door during baking, as cakes are fragile and may collapse.) Remove cakes from oven and unmold immediately onto a wire rack to cool completely.
- Make the raspberry curd filling: In a small food processor, puree raspberries until smooth.
- Whisk together granulated sugar and cornstarch in a medium saucepan. Whisk in zest and egg yolks, then whisk in lemon juice and salt. Add butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted, small bubbles form around the edge of the pan, and mixture is thick enough to coat the back of a spoon and becomes clear, about 5 minutes.
- Remove pan from heat. Whisk in raspberry puree. Strain mixture through a fine mesh sieve into a glass bowl. Press plastic wrap directly onto surface of curd and refrigerate until cool, about 30 minutes.
- Assemble the cake: Using a serrated knife, halve each cooled cake horizontally to form 2 layers. Place 1 layer on a cake turntable or serving platter; spread a scant 1/2 cup curd on top. Set another cake layer on top, and repeat process with remaining curd and cake layers. Refrigerate until firm, about 30 minutes.
- Make the whipped cream: Whisk cream and confectioners' sugar to soft peaks. Spread entire cake with whipped cream, smoothing the top and sides. Top with raspberries, if desired.
PAUL'S GENOISE SPONGE
Make the most of British summer berries by piling them onto a stunning layered sponge
Provided by Paul Hollywood
Categories Afternoon tea, Treat
Time 1h10m
Yield Serves 10
Number Of Ingredients 9
Steps:
- Heat oven to 190C/170C fan/gas 5. Brush 2 x 20cm cake tins with melted butter, line the bases with baking paper, then dust well with flour tipping out any excess. Set aside.
- Put the sugar and eggs in a large heatproof bowl, then set it over a pan of barely simmering water. Whisk with an electric hand whisk for about 7 mins or until the mixture is pale and has trebled in volume. Remove from the heat, then slowly pour in the butter folding it in as you pour until it is completely mixed in.
- Gently fold the flour and a pinch of salt into the egg mixture, then pour into your prepared cake tins. Cook for 25 mins until the cake is golden and risen - a skewer pushed into the cake should come out clean. Allow the cakes to cool for a few mins in the tin, then remove and cool completely on a wire rack.
- Meanwhile, whip the cream until it just holds its shape, then set aside. Whizz about a quarter of the strawberries with 1 tbsp sugar until smooth, then fold this purée through the cream so you get a ripple effect.
- To assemble the cakes, cut each one in half horizontally. Put one sponge on a serving plate, spread a quarter of the cream mix on top, then dot a quarter of the blueberries and raspberries around the edge. Repeat this step two more times, put the last layer of cake on top (save a top half of cake for the top layer), spread the remaining cream over, then put the blueberries and raspberries around the edge and pile the strawberries in the centre. Dust with icing sugar just before you serve.
Nutrition Facts : Calories 621 calories, Fat 42 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.26 milligram of sodium
More about "genoise with fruit n cream filling recipes"
GENOISE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
3.3/5 (15)Calories 154 per servingTotal Time 2 hrs
- Preheat the oven to 350°F. Line two 9" round cake pans, three 8" round cake pans, or one 10" x 15" jelly roll pan with parchment. Or grease and flour the bottom (but not the sides) of the pans.
- Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl isn’t touching the water.
- Whisk the mixture constantly until the sugar has dissolved and it's just warm to the touch, about 110°F. Remove the bowl from the saucepan.
EASY SPONGE CAKE RECIPE (CLASSIC GENOISE) - NATASHA'S …
From natashaskitchen.com
4.9/5 (554)Total Time 35 minsCategory Dessert
- Preheat Oven to 350˚F. Line bottoms of two 9″ cake pans with parchment paper (do not grease the sides).
- In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy.
CLASSIC GENOISE WITH SUMMER BERRIES AND WHIPPED CREAM
From novicehousewife.com
5/5 (2)Estimated Reading Time 5 minsServings 6-8Total Time 50 mins
GENOISE SPONGE CAKE - BAKING SENSE®
GLUTEN FREE GENOISE WITH STRAWBERRY COULIS AND MASCARPONE CREAM
From spiceupsoul.com
GENOISE WITH FRUIT ‘N’ CREAM FILLING | RECIPE | FILLING RECIPES ...
From pinterest.com
GéNOISE SPONGE WITH BLUEBERRY COMPôTE AND VANILLA CREAM RECIPE
From bbc.co.uk
FRAISIER CAKE WITH DIPLOMAT CREAM - A BAKING JOURNEY
From abakingjourney.com
GENOISE CAKE WITH RASPBERRY AND CREAM - COOL FOOD DUDE
From coolfooddude.com
GENOISE WITH FRUIT 'N' CREAM FILLING RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
STRAWBERRY GéNOISE WITH WHIPPED CREAM | WILLIAMS SONOMA
From williams-sonoma.com
GéNOISE | WILLIAMS SONOMA
From williams-sonoma.com
RECIPE GENOISE WITH FRUIT N CREAM FILLING RECIPE - YOUTUBE
From youtube.com
GENOISE WITH FRUIT 'N' CREAM FILLING RECIPE: HOW TO MAKE …
GENOISE WITH FRUIT 'N' CREAM FILLING RECIPE: HOW TO MAKE …
From stage.tasteofhome.com
BEST GENOISE RECIPE - FAMOUS FRENCH DESSERTS THE GENOISE CAKE
From french-culture-adventures.com
SUMMER FRUIT GENOISE
From pantryandpastry.com
You'll also love