Genoise Cake
I just watched the video on the ganache-covered genoise cake and looked up a recipe for that kind of cake. It looks fairly easy to do, but the cake in the video looked really dry. Does anyone make this kind of cake on a regular basis? Is it really dry? Does it need a "soaking" element? (she used simple syrup mixed with Frangelico in the video). I'd like to try it, but not sure if I want to waste the ingredients if it's not tasty. :)
Any feedback appreciated!
Replies to This Discussion
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Permalink Reply by Stampinsher on
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You know what, I was thinking the same thing as you! Then it was such a light brushing of the Frangelico, I didn't think it would moisten the cake up that much. I'm new and I would love to learn.
Thanks for asking the question! I'll be watching.
Sher
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Permalink Reply by Danielle Musselman on
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Genoise cake is a european sponge-cake, it is less sweet than american sponge cake but when made correctly it is a lot more moist.
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Permalink Reply by Theresa Happe on
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Genoise is often brushed with syrup to give it moisture.
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Permalink Reply by Eileen S on
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The recipe I found had 6 eggs and 1 cup each of flour and sugar, so I could see how it's less sweet.
Danielle Musselman said:Genoise cake is a european sponge-cake, it is less sweet than american sponge cake but when made correctly it is a lot more moist.
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Permalink Reply by Kim Hamilton on
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Genoise is a dry cake. It definitely needs some sort of "soaking element". I've been wanting to try one myself. It's usually made with a pastry cream filling with fresh sliced strawberries between the layers, frost with Swiss Meringue buttercream. We made it at a pastry class I took. The chef/instructor emphasized the need for brushing someting on the layers to moisten. It was delicious. I can post the recipe if you want.
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Yes, please!!!! Post it. Don't forget to send it into the Recipe section of the site. YUMMY!
I'm not sure if you will post it here too or not.
Thanks!
Kim Hamilton said:Genoise is a dry cake. It definitely needs some sort of "soaking element". I've been wanting to try one myself. It's usually made with a pastry cream filling with fresh sliced strawberries between the layers, frost with Swiss Meringue buttercream. We made it at a pastry class I took. The chef/instructor emphasized the need for brushing someting on the layers to moisten. It was delicious. I can post the recipe if you want.
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Genoise Recipe
This makes one 10" cake round, torte it and it comes out a nice normal sized cake. Remember, the eggs are what makes it rise - make sure you get them tripled in volume. There are no leaveners in this type of cake.
4 ounces of cake flour
1.5 ounces granulated sugar
5 whole large eggs
5 large egg yolks
4.5 ounces granulated sugar
2.5 ounces unsalted butter, melted
Preheat oven to 350 degrees.
Spray 10 cake pan and line bottom with parchment paper.
Sift cake flour with the 1.5 ounces of sugar. Set aside.
Place whole eggs, egg yolks and 4.5 ounces of sugar in a bain-marie (double boiler) and whisk continuously until it reaches approximately 100 degrees. Transfer to a mixer and whip on high speed until tripled in volume.
Sift the flour/sugar for a second time directly into the eggs while folding very gently. It is best to sift a light dust then fold lightly. Continue in a gentle pattern but remember to move quickly so that the cake batter does not deflate too much.
Finish the procedure by taking a small portion of the batter into the melted butter and temper well. Pour the butter/batter back into the main batter and fold gently. Immediately pour batter into prepared pan and place in the oven. Bake approximately 20 minutes or until cake springs back when depressed in center.
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Stupid question - how do I send it to the recipes section?
Stampinsher said:Yes, please!!!! Post it. Don't forget to send it into the Recipe section of the site. YUMMY!
I'm not sure if you will post it here too or not.
Thanks!
Kim Hamilton said:Genoise is a dry cake. It definitely needs some sort of "soaking element". I've been wanting to try one myself. It's usually made with a pastry cream filling with fresh sliced strawberries between the layers, frost with Swiss Meringue buttercream. We made it at a pastry class I took. The chef/instructor emphasized the need for brushing someting on the layers to moisten. It was delicious. I can post the recipe if you want.
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Pastry Cream
6 cups whole milk
1 vanilla bean, split
1 Tablespoon vanilla extract
4 ounces cornstarch
12 ounces granulated sugar
12 egg yolks
pinch of salt
Place the milk and vanilla bean in heavy-bottomed saucepan. Make sure to scrape all of the seeds from the vanilla bean into the milk. Heat the pan over medium heat and bring to a boil
While the milk is heating, mix the cornstarch, sugar and salt in a bowl using a whisk. Gradually add the egg yolks and mix until smooth.
Slowly add about 1/3 cup of the hot milk to the egg mixture while whisking rapidly. Pour the tempered egg mixture back into the remaining milk.
Place over medium heat and cook, whisking constantly, until the mixture comes to a boil and thickens. Boil for a few seconds longer to make sure the raw starch taste has disappeared. Remove the vanilla bean.
Strain the cream into a bowl, add vanilla extract and cover with a piece of plastic wrap directly on top of the cream. When cooled, store in the refrigerator.
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Meringue Based Buttercream
This makes 5 lbs 4 oz of icing. It's too much capacity for my Kitchenaid. I've cut the recipe in half, and 1/2 a recipe is plenty to frost a 6" round 2 layer and an 8" round two layer.
1 pint egg whites
2 pounds granulated sugar
pinch of salt
2 pounds 10 ounces unsalted butter, softened
2 teaspoons vanilla extract
Heat egg whites, sugar and salt in a double boiler over low heat to 138 degrees while stirring constantly.
Meanwhile beat butter in a stand mixer with paddle attachment. Remove and place in separate bowl and set aside.
When all of the sugar has dissolved into the egg whites, transfer the mixture into a clean bowl of a stand mixer. With the whisk attacment, whip until stiff peaks form (this is like soft serve icecream, and takes quite a few minutes to achieve).
Gradually throw the softened butter into the whites. The mixture will "break" at one point. Do not worry, continue to whip until the mixture comes back together. Lastly, add in the vanilla extract.
It is best to use the buttercream the day it is made.
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Golden Genoise Recipe
3.5 fluid oz. clarified butter
1 tsp. vanilla
12 large egg yolks
3/4 cup + 2 tbsp sugar
1cup sifted cake flour
3 tbsp unsifted cornstarch
1/4 cup water
Preheat oven to 350 degrees F
Warm the clarified butter until almost hot then add vanilla and keep warm.
In a large mixing bowl set over pan of simmering water heat the yolks and sugar until almost hot to the touch, stirring constantly to prevent curdling. Use a whisk beater and beat mixture for 5 minutes or until tripled in volume.
While eggs are beating sift together the flour and cornstarch. Decrease speed and beat in water. Sift the 1/2 the flour mixture over the egg mixture and fold it in gently but rapidly with a whisk or rubber spatula until all the flour has disappeared. Repeat with remaining flour mixture.
Fold in the clarified butter in 2 batches until just incorporated.
Pour into the prepared 9 in. pan no more than 3/4 full. Bake for 30-40 min. or until cake is golden brown and springs back when pressed lightly in the center.
Unmold at once onto cooling rack.
Great cake with an Orange Blossom Buttercrream.
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Permalink Reply by Deah on
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This discussion is in the recipe section of the forums so there is no need to post it elsewhere.
Kim Hamilton said:Stupid question - how do I send it to the recipes section?
Stampinsher said:Yes, please!!!! Post it. Don't forget to send it into the Recipe section of the site. YUMMY!
I'm not sure if you will post it here too or not.
Thanks!
Kim Hamilton said:Genoise is a dry cake. It definitely needs some sort of "soaking element". I've been wanting to try one myself. It's usually made with a pastry cream filling with fresh sliced strawberries between the layers, frost with Swiss Meringue buttercream. We made it at a pastry class I took. The chef/instructor emphasized the need for brushing someting on the layers to moisten. It was delicious. I can post the recipe if you want.
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