Scarlett WJulianna
September 12th 2007 11:35
Julianna
About Genoise Cake
A Genoise Cake is an Italian cake named after Genoa that does not use any leavening and instead uses air suspended in the batter during mixing to give volume to the cake. It is called a Genoise sponge cake to differentiate itself from other sponge cakes that beat their yolks and whites of the eggs separately. This style of cake lends itself to using extracts for flavouring more so than any whole ingredient as the mixture is a delicate balance between the moisture, volume and structure of the cake; however, when the cake is finished baking it can be sliced into two or three layers and filled with chocolate or fruit whipped cream.
INGREDIENTS
Makes one 6 X 12 inches cake
Wood-grain chocolate strip
Plain genoise, two 7-inch disks, ¼-⅜inch / 1-cm thick
Coffee syrup
300 gm / 10 oz Praline Cream II
300 gm / 10 oz Vanilla Cream
100-110 gm / 3-4 oz Coffee Marble Glaze
For decoration
chocolate fan
chocolate cigarettes
caramelized hazelnuts
For wood-grain chocolate strip
Tempered dark chocolate
Tempered white chocolate couverture
For plain genoise
562 gm /1 lb 2 oz eggs
375 gm / 12 oz sugar
375 gm / 12 oz cake flour
8 gm vanilla extract or lemon flavor
For the coffee syrup
65 gm / 2.5 oz sugar
65 gm / 2.5 oz water
5 gm ground coffee
90 gm / 3.5 oz rum
For the praline cream II
225 gm / 9 oz pastry cream II
90 gm / 3.5 oz praline paste
6 gm gelatin
20 gm coffee liqueur
75 gm / 3 oz crushed nougatine
200 gm / 8 oz heavy cream
For the pastry cream II (Crème Patissière)
1000 gm / 2 pt milk
1 vanilla bean
200 gm sugar
160 gm egg yolks
50 gm cake flour
50 gm cornstach
For the crushed nougatine
25 gm sliced almonds
50 gm sugar
20 gm glucose
13.3 ml water
For the vanilla cream
450 gm / 1 lb pastry cream
6 gm gelatin
4 teaspoons rum
200 gm butter, softened
For the coffee marble glaze
8 gm gelatin
250 gm / 8 oz water
40 gm sugar
40 gm glucose
1 vanilla bean, split
4 teaspoons coffee liqueur
2 teaspoons coffee extract
1. For the coffee syrup, boil the sugar and water until sugar is dissolved.
2. Remove from the heat and add the coffee. Let stand 10 minutes.
3. Add the rum.
4. Strain.
5. For the nougatine, place the almonds on a heated baking sheet in a 160ºC oven, mixing occasionally until light golden in color.
6. Cook the water, sugar, and glucose to a blond caramel.
7. Add the almonds to the caramel all at once and mix in carefully. Do not overmix or the almonds will break into small pieces.
8. Pour the mixture onto an oiled baking sheet or silicone mat.
9. Spread the nougatine in small quantities and use a metal rolling pin to make crushed nougatine.
10. To prepare pastry cream II, in a saucepan, heat the milk with vanilla bean and 100 gm of sugar, stirring to dissolve the sugar. Bring to a boil.
11. Whip the egg yolks with the remaining sugar.
12. Sift together the flour and cornstarch. Add the egg mixture and mix well.
13. Temper the egg mixture by slowly beating in about half the hot milk. Then pour this mixture back into the saucepan with the remaining milk. Bring to a boil, stirring constantly, until thickened.
14. Remove from heat and immediately pour the cream into a bowl set over ice water. Stir until cool.
15. Cover the surface of the cream with plastic film to prevent a crust from forming.
16. To prepare praline cream II, whip 225 gm of pastry cream until it is smooth. Beat in the praline paste until well mixed in.
17. Soften the gelatin in cold water. It absorbs 5 times its weight in water.
18. Heat the coffee liqueur. Add the gelatin and stir until dissolved, rewarming as necessary.
19. Beat the gelatin mixture into the pastry cream. Chill.
20. Beat in the crushed nougatine.
21. Whip the cream until it forms soft peaks. Fold in.
22. To make vanilla cream, whip the pastry cream until smooth.
23. Soften the gelatin in cold water. It absorbs 5 times its weight in water. Heat the rum. Add the gelatin and stir until dissolved, warming as necessary.
24. Beat the gelatin mixture into the pastry cream.
25. Beat in the butter a little at a time.
26. For the coffee marble galze. Soften the gelatin in cold water. It absorbs 5 times its weight in water.
27. Simmer the water, sugar, glucose, and vanilla bean until the sugar and glucose are completely dissolved.
28. Remove from the heat, cool slightly, and add the gelatin. Stir until dissolved. Scrape the seeds from the vanilla bean and add to the syrup.
29. When ready to use, rewarm the glaze if necessary.
30. To prepare plain genoise, preheat the oven to 190ºC. Combine the eggs, sugar in a large bowl.
31. Stir the egg-sugar mixture over a hot water bath and warm to 43 ºC.
32. With a wire whip or the whip attachment of a mixer, beat the eggs at high speed until they are very light and thick. This may take as long as 10 to 15 minutes if the quantity is large.
33. Add vanilla extract or lemon flavor, whip it in a steady stream.
34. Fold in the sifted flour in three or four stages, being careful not to deflate the foam. Fold gently until all the flour is blended in.
35. Bake immediately for 20 minutes. Delays will cause loss of volume.
36. To prepare wood-grain chocolate strip, drizzle a little tempered dark chocolate onto an acetate strip and, with a palette knife, spread it onto a thin layer covering the strip.
37. Scrape the wood-grain tool down the length of the strip, rocking it back and forth to make the grain pattern. Let stand a few minutes to allow the chocolate to set.
38. Spread the strip with a layer of tempered white couverture.
39. Lift the acetate strip and run your fingers along both edges to remove excess chocolate.
40. The acetate side of the strip shows the wood-grain pattern.
41. For the julianna. Fit the strip into a 7-inch charlotte ring mold. Set the ring on a cake card.
42. Place a disk of genoise sponge in the base of the ring. (Note: The sponge circles may be cut from a thin sheet of sponge or cut horizontally from a thicker sponge layer.)
43. Brush the sponge with coffee syrup.
44. Fill the ring halfway with praline cream.
45. Top with a second sponge layer and press down gently and evenly. Brush the sponge with coffee syrup.
46. Fill the ring to the top with vanilla cream. Smooth with a palette knife. Chill until firm.
47. Add the coffee extract to the marble glaze and swirl lightly, but do not mix them in. Swirl it over the surface of the cake so that the coffee extract gives a marbled effect. Chill well.
48. Remove the ring and peel away the acetate. Neaten the edge of the glaze with a small knife.
49. Decorate the top of the cake with a chocolate fan dusted with confectioners’ sugar, a few chocolate cigarettes, and carmelized hazelnuts.
50. For chocolate decorations – chocolate cigarettes. Spread the melted chocolate in a long strip on a slab of marble. Allow the chocolate to set. It should be completely set but not hard and brittle. If it becomes too hard, warm it slightly by rubbing it with the palm of the hand. Hold a metal scraper and push it forward so that the chocolate curls up ahead of the metal edge.
51. For chocolate decorations – chocolate fan. Scrape the chocolate as for strips, except hold your thumb against one corner of the scraper so that the strip bunches or gathers on one side. Carefully neaten the ruffles or folds of the fan as necessary.
**From “Professional Baking” and “Wikipedia, the free encyclopedia”**
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