GENOISE WITH FRUIT 'N' CREAM FILLING
Sweet syrup soaks into the tender layers of this sponge cake from our Test Kitchen. Complete the presentation with sweetened cream and assorted fresh berries.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10-12 servings.
Number Of Ingredients 16
Steps:
- Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large heat-proof bowl, combine eggs and sugar; place over a large saucepan filled with 1-2 in. of simmering water. Heat over low heat, stirring occasionally, until mixture reaches 110°, about 8-10 minutes. , Remove from the heat; add lemon zest and extract. With a hand mixer, beat on high speed until mixture is lemon-colored and more than doubles in volume. Fold in flour, 1/4 cup at a time. Gently fold in butter. Spread into prepared pans., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine boiling water and sugar; stir until sugar is dissolved. Stir in cold water and extract. Using a fork, evenly poke 1/2-in.-deep holes in each cake. Spoon sugar syrup over cake surface. , In a small bowl, beat cream until it begins to thicken. Add sugar and vanilla if desired; beat until soft peaks form., Place one cake on a serving platter; spread with half of the whipped cream and top with half of the berries. Repeat layers. Store in the refrigerator.
Nutrition Facts : Calories 323 calories, Fat 18g fat (10g saturated fat), Cholesterol 154mg cholesterol, Sodium 117mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.
PASTRY CREAM FOR GENOISE LAYER CAKE
Use this recipe to make our Genoise Layer Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 1/2 cups
Number Of Ingredients 7
Steps:
- Bring milk, 1/4 cup sugar, the vanilla bean and seeds, and salt to a simmer in a medium saucepan over medium heat.
- Whisk egg yolks and remaining 1/4 cup sugar in a medium bowl. Whisk in cornstarch, 1 tablespoon at a time. Ladle 1/2 cup hot milk mixture into yolk mixture, whisking. Add remaining milk mixture, 1/2 cup at a time. Pour mixture into pan; heat, whisking constantly, until mixture comes to a simmer and has thickened, about 2 minutes. Discard vanilla bean.
- Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Add butter; mix on medium speed until butter has melted and mixture has cooled, about 5 minutes. Remove bowl; place plastic wrap directly on surface to prevent a skin from forming. Refrigerate until cold, at least 2 hours (up to 2 days).
CLASSIC GENOISE
Provided by Food Network
Categories dessert
Time 50m
Yield 2 baking sheets or 2 (8-inch)c
Number Of Ingredients 5
Steps:
- Place a 1-quart saucepan half filled with water over high heat and bring it to a simmer. Make a double boiler by setting a large mixing bowl over the simmering water. Place the whole eggs, egg yolks, sugar, and honey in the mixing bowl and make an egg foam by whisking the mixture to 113 degrees on a candy thermometer, about 7 to 10 minutes. The egg foam passes through various stages becoming foamy, then smooth and finally it thickens. When it is thick, it will be hot to the touch, tripled in volume, and light in color and the sugar will have completely dissolved. If you dip the whisk into the mixture and pull it out, the batter should fall back into the bowl in a thick ribbon.
- Remove the mixing bowl from the heat and whip the batter with an electric mixer on medium-high speed until it cools, increases in volume, stiffens slightly and becomes pale yellow, about 7 to 10 minutes. Take the time to whip it well; if the mixture is under whipped, the baked genoise will be dense. Very, very carefully, fold in the flour with a rubber spatula until the flour is no longer visible, making sure to fold to the bottom of the bowl. Do not over mix or the batter will deflate. Fill buttered and parchment paper-lined 8-inch round cake pans 3/4 full with batter. Bake in a preheated 350 degree F oven until well-risen and golden brown, about 30 minutes.
- Let the genoise cool slightly. Unmold, remove parchment paper and finish cooling on a wire rack. The baked genoise can be stored in the freezer for 2 to 3 weeks if well wrapped in plastic wrap. Return it to room temperature before using it.
- VARIATION: Make this recipe into a Chocolate Genoise by substituting unsweetened cocoa powder for 10 to 20 percent of the weight (a scant 1/4 cup to a full 1/3 cup) of the flour. Weigh the cocoa powder before you sift it.
- Jacques' Tip: Genoise can be made with butter. In this recipe, you can substitute butter (5 1/2 tablespoons) for the 3 large egg yolks. Melt and cool the butter and fold it in after the flour is added.
GENOISE LAYER CAKE WITH RUM SYRUP AND WHIPPED CREAM FROSTING
Four layers of very delicate, rich rum-flavored genoise spread with a generous coating of whipped cream makes a spectacular cake that's a really good companion for Italian or French food.
Provided by Martha Stewart
Categories Cake Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter two 9-by-2-inch cake pans. Line bottoms with parchment paper; set aside. Whisk egg yolks and 1 cup sugar in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has dissolved and mixture is warm, 3 to 4 minutes. Attach bowl to mixer fitted with the whisk attachment. Add vanilla and salt. Beat on medium speed until the mixture is pale and thick, 3 to 5 minutes. Transfer to a large bowl.
- Put egg whites into the clean, dry bowl of an electric mixer fitted with the whisk attachment. Beat whites on medium-high speed until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff, glossy peaks form.
- Fold 1/3 of the egg white mixture into the yolk mixture. Fold in remaining egg white mixture. Fold in flour, then butter, until just combined.
- Divide batter between prepared pans. Bake until a cake tester inserted into centers comes out clean, 25 to 30 minutes. Turn out cakes onto racks; remove parchment. Reinvert; let cool completely.
- Make the syrup: Bring sugar and 1 cup water to a boil in a saucepan. Cook, stirring constantly, until sugar has dissolved. Stop stirring; bring to a boil. Reduce heat; simmer 5 minutes. Remove from heat, and stir in rum. Let cool completely.
- Meanwhile, make the whipped cream: Put cream, sugar, and vanilla into the clean bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until medium peaks form.
- Assemble the cake: Put pastry cream into the clean, dry bowl of an electric mixer fitted with the whisk attachment. Beat on medium-low speed until smooth. Trim tops of cakes to be flat. Halve each horizontally. Place 1 layer on a 9-inch cake round. Brush top with syrup; spread with half the pastry cream. Top with second cake layer. Brush with syrup; top with a 1/4-inch-thick layer of whipped cream. Top with third cake layer. Brush with syrup; spread with remaining pastry cream. Top with final cake layer, and brush with syrup. Insert a wooden skewer through center to hold layers together. Using kitchen shears, cut skewer flush with top of cake. Spread whipped cream all over cake. Refrigerate 1 to 4 hours. Decorate cake plate with leaves, if desired. Discard skewer after slicing cake.
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
STRAWBERRY AND CREAM LAYER CAKE
This delicate cake is inspired by fraisier, a French cake made from layers of sponge, strawberries and cream. Fraisier cakes are elaborately constructed and typically combine several components to make the cream filling, but this strawberry cake is lighter, looser and much more casual. To avoid squishing the cake when slicing, use a serrated knife in long, even strokes to cut clean slices. (Watch Claire make this cake and two others on YouTube.)
Provided by Claire Saffitz
Categories cakes, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Fill a small saucepan with about 1 inch of water and set over medium heat until the water steams.
- Meanwhile, coarsely chop about a quarter of the strawberries and combine in a medium heatproof bowl with the sugar. Cover the bowl tightly and set it over the saucepan. Reduce the heat if necessary to keep the water just below a simmer and allow the berries to sit, swirling the bowl once or twice to dissolve any stubborn sugar clumps, until they've released all their juices, are mushy, and swim in a translucent red liquid, 35 to 45 minutes. Remove the bowl from the heat, uncover and strain through a fine-mesh strainer. (You should have 1/2 to 3/4 cup of strawberry syrup.) The mushy berries will have given off their color and flavor, and even though you won't use them in the cake, they're still tasty. Reserve the berries for spooning over pancakes or yogurt.
- In a separate medium bowl, combine the heavy cream, crème fraîche and salt. Whisk the mixture vigorously by hand, or beat with a hand mixer on medium-high, until thick, light and holding a medium peak. Chill the bowl of whipped cream. Thinly slice the remaining raw strawberries lengthwise.
- Invert the sponge cake on a flat serving plate or cake stand. Holding a long serrated knife horizontally and parallel to the work surface, use it to lightly score all around the side of the cake at the midway point. Then, using long, even strokes and still holding the knife parallel to the surface, slice clean through the cake, using the score marks as a guide, to cut it into two even layers. Set the top layer aside.
- Use a pastry brush to dab several tablespoons of the strawberry syrup across the bottom layer, lightly soaking the entire surface. Pull the bowl of cream from the refrigerator and dollop about half of it across the soaked layer, then spread in an even layer all the way to the edges. Arrange half of the sliced strawberries on top of the cream, then place the second cake layer on top of the first, cut side up. Lightly soak the top layer of cake with the strawberry syrup, reserving any remaining syrup for serving. Spread the remaining cream on top of the cake, then pile the remaining sliced strawberries over top. (If not serving immediately, cover loosely and refrigerate until ready to serve.)
- Slice the cake with a serrated knife and serve. Drizzle the slices with any remaining strawberry syrup. The cake is best served the day it's made, but will keep, covered and chilled, for up to 3 days.
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- 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.
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- In a medium-sized saucepan, stir together 2 1/2 cups (568g) of the milk, the sugar, salt, and the vanilla bean. (If you're using vanilla extract or Vanilla Bean Crush, add it at the end.) Bring to a simmer over medium heat, stirring to dissolve the sugar., Meanwhile, whisk the cornstarch, flour, and egg yolks with the remaining 1/2 cup (113g) milk., Whisk some of the hot milk mixture with the egg yolks to temper them.
- This keeps the yolks from turning to scrambled eggs when you add them to the simmering milk., Pour the egg/milk mixture back into the remaining simmering milk.
- Bring to a boil, stirring constantly with a whisk, until the mixture thickens and you see the boiling bubbles reach the center of the saucepan., Remove from the heat and strain through a fine strainer into a bowl set in an ice bath.
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