Génoise cake

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<p>Gnoise cakeFrom Wikipedia, the free encyclopediaJump to: navigation, search</p> <p>Gnoise sheet and rounds</p> <p>Ladyfingers A gnoise cake (Genoese cake or Genovese cake) is an Italian sponge cake named after the city of Genoa and closely associated with Italian and French cuisine that does not use any chemical leavening, instead using air suspended in the batter during mixing to give volume to the cake. Gnoise is not the same thing as pain de Gnes, which is an almond cake; however, Gnoise is very close in composition and basic use to pan di Spagna ("Spanish bread"), an Italian sponge cake. It is a whole-egg cake, unlike some other sponge cakes that beat their yolks and whites of the eggs separately; the eggs, and sometimes extra yolks, are beaten with sugar and heated at the same time using bain-marie or flame, to a stage known to patissiers as "ribbon stage". Gnoise is generally a fairly lean cake, getting most of its fat from egg yolks, but some recipes also add in melted butter before baking. Gnoise is a basic building block of much French ptisserie and is used for making several different types of cake. The batter usually is baked to form a thin sheet. A 1884 cookbook gives a simple recipe for a gnoise: [1] Work together briskly in a basin half a pound of flour, half a pound of sugar, and four eggs: after five minutes' good stirring, add a quarter of a pound of melted butter. Butter a square baking sheet, spread the paste upon it, and bake it in a moderate oven until it turns a golden yellow. When finished baking the sheet is rolled while still warm (to</p> <p>make jelly rolls or Bches de Nol), or cut and stacked into multiple layers or line a mold to be filled with a frozen dessert. A variety of fillings are used, such as jelly, chocolate, fruit, pastry cream, and whipped cream. The gnoise can be piped in strips to make ladyfingers or into molds to make madeleines.</p> <p>Gnoise cake with buttercream frosting The cake is notable for its elastic and somewhat dry texture, noticeably different from most cakes made in the Anglophone world; as a result, it is very commonly soaked with flavored syrups or liqueurs and often served with a buttercream frosting. The popular tiramisu cake may be made with ladyfingers or a gnoise sheet. A chocolate gnoise can be made by substituting cocoa powder for some of the flour, and is sometimes used as a substitute for the richer cake used in the standard Sacher torte recipe.http://en.wikipedia.org/wiki/G%C3%A9noise_cake</p> <p>Basic Genoise Cakeby Flo Braker Double desserts for friends with a sweet tooth. That's a promise you can keep when you invited people for a festive dessert and champagne party. After all, almost everyone loves desserts -so here's a chance to indulge. However, the best news about this party is that the desserts are not expensive nor complicated. In fact, each dessert shares a secret: It uses one simple recipe, the gnoise, which is an endlessly adaptable cake that can easily be transformed into different desserts. For example, one dessert calls for baking the cake into a very thin and pliable layer that can be filled and then rolled. Another dessert uses the batter to bake in a madeleine pan to make individual tea cakes. So set the date-a Saturday evening from 8 to 11 o'clock is ideal. Then at party time, pour yourself a tall glass of champagne and roll out the dessert cart. Basic Gnoise CakeMakes 1 9-inch cake 2 tablespoons unsalted butter, melted 4 large eggs, room temperature 1/2 cup sugar 1 teaspoon vanilla 1/8 teaspoon salt 1 cup sifted cake flour</p> <p>Position rack in lower third of oven; heat to 350. Grease and flour a 9-inch cake pan; set aside. Melt butter in small saucepan over low heat. Pour into small mixing bowl; set nearby. Mix eggs, sugar, vanilla and salt in a large mixing bowl. Using an electric mixer, whip egg mixture until it has tripled in volume, about 4 to 5 minutes.Fold flour into mixture, one third at a time, just until incorporated. Pour about 1 cup of batter into the melted butter, and fold just until combined. Return butter mixture to reserved batter, and again fold to combine. Pour batter into prepared pan. Smooth batter evenly. Bake 20 to 22 minutes or until top springs back slightly when lightly touched. Cool 10 minutes, then run a table knife blade around the outside edge of cake, freeing the sides and allowing air to get under the layer. Invert cake onto rack and allow to cool completely.</p> <p>Ice Cream RollServes 10</p> <p>Basic Gnoise Cake (recipe above) 1 tablespoon instant espresso coffee powder 1 pint dark chocolate ice cream 1 cup heavy cream 2 tablespoons sugar Dark and white chocolate flakes</p> <p>Line a 15 1/2- by 12- by 1/2-inch baking sheet with aluminum foil; grease and flour foil. With rack in lower third of oven, heat oven to 450 degrees. Prepare gnoise cake batter. To give the cake a coffee flavor, stir coffee powder into the butter just after melting it. Fold the coffee butter into the batter, then spread it evenly over pan; bake for 5 to 6 minutes. Using a knife blade, release cake sticking to sides of pan. Cover cake with another baking sheet and invert. Remove original baking sheet and peel off the foil carefully. Turn foil over so that the sticky side faces up. Allow cake to cool on rack at least 30 minutes. When cool, spread cake with 1 pint rich chocolate ice cream, softened. Beginning at long side, roll up cake. Carefully slide cake onto baking sheet, seam side down. Whip whipping cream with sugar until soft peaks form. Spread sweetened whipped cream over cake to frost it. Cover with aluminum foil and freeze. When ready to serve, remove from freezer, remove foil, sprinkle chocolate flakes on cake top and transfer to serving plate. Serve with favorite chocolate sauce.</p> <p>Pear Upside Down Cake2 tablespoons 1/4 cup brown 2 tablespoons 4 ripe medium 2 tablespoons Basic Gnoise butter sugar light corn syrup pears, peeled, quartered and cored lemon juice Cake (recipe above)</p> <p>Melt butter; add sugar and corn syrup. Spread over 9-inch baking pan. Toss pear quarters in lemon juice and arrange them in the butter-sugar syrup with pointed ends to the center. Prepare gnoise batter and spread evenly over pear mixture. Bake in preheated 350 oven 20 to 25 minutes. Cool cake in pan 30 minutes and invert onto serving plate.</p> <p>Chocolate MadeleinesMakes 2 dozen Basic Gnoise Cake (recipe above) Chocolate Glaze (recipe follows)</p> <p>Grease and flour madeleine pan; prepare gnoise batter and fill each shell-shaped container halfway. Bake in a preheated 400 oven for about 12 minutes. Gently pry the cakes out of molds and cool on wire racks. When madeleines are cool, brush chocolate glaze with pastry brush to coat. Set aside until chocolate sets. Chocolate Glaze: In a mixing bowl over hot tap water, melt 3 tablespoons butter with 2 ounces semisweet chocolate and 1 ounce unsweetened chocolate. Stir occasionally until smooth.http://www.sallybernstein.com/food/columns/braker/genoise.htm</p> <p>This simple, delicious cake recipe is from France. It's classic, versatile, and buttery.</p> <p>Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Ingredients:y y y y y y</p> <p>1/2 cup butter, softened 1/2 cup sugar 2 eggs 1 cup flour 1./2 tsp. baking powder 1/2 tsp. vanilla</p> <p>Preparation:Preheat oven to 350 degrees. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs at high speed until very light and fluffy. Sift together flour and baking powder, then fold into batter. Stir in vanilla. Pour batter into a buttered 8" square cake pan and bake at 350 degrees for 20-30 minutes, until light golden brown, and cake begins to pull away from sides of pan. You can serve it with stewed fruit, or ice cream, or jam and powdered sugar, or frost with a simple [link url=http://busycooks.about.com/od/frostingrecipes/r/chocolatcreamfr.htm]Sour Cream Chocolate Frosting. Serves 9http://busycooks.about.com/od/cakerecipes/r/genoise.htm</p> <p>Jul 14, 2009CHOCOLATE GENOISE CAKE with MOCHA MASCARPONE...CAKE NIRVANA"All the world is birthday cake, so take a piece, but not too much" George Harrison</p> <p>I don't think it's going to be easy going back to regular frosting or whipped cream again. This was my maiden attempt at making homemade mascarpone, &amp; I cannot believe how luxurious cream can get. Bless the Italians. Panna Cotta has been on my faves as dessert for long enough; now along comes mascarpone! WOW!! I bought a local brand of mascarpone a while ago, used it with Balsamic Strawberries here, though the dessert was delicious, the mascarpone itself was very disappointing. My homemade one just ROCKED!</p> <p>I made the mascarpone for my dad's birthday cake. Actually I had tiramisu on my mind, but it's just too hot to pipe &amp; make ladies fingers. So I decided to make a simple sponge, saturate it with a strong coffee syrup, &amp; use the mascarpone as topping. Then I googled, &amp; saw Susan's TWD Tiramisu @ SGCC. Ooooooh, was I in coffee heaven or what?</p> <p>With that idea in mind, I stopped by at Vera's Baking Obsession, which is my ready reckoner of sorts now, and went through each cake recipe. Her chocolate genoise seemed like my answer. Yes, the idea was forming in my mind. The only ingredient deviation from Vera's genoise recipe is that I used clarified butter/ghee instead of heating the 4 tbsps of butter &amp; taking 3 tbsps once it was clarified. A simple shortcut as I have</p> <p>ghee at home. The crumb of the genoise was light, tender &amp; moist, &amp; the coffee syrup made it perfect! Sandwiched with a cream as luxurious &amp; indulgent as homemade mascarpone, the cake was perfect. Just right - not exceedingly sweet, light, yet luxurious! I made the mascarpone 2 days in advance, the genoise a</p> <p>day in advance, &amp; refrigerated both. The daughter licked her plate clean. You couldn't tell there had been cake on it. I suppose that's her way of saying it was absolutely delicious as she is one of few words. Teens??? The son, on the other hand, is more generous with his words, &amp; came to tell me that it was like a cake out of the pastry shop, only better! My dad, who's birthday it was for, loved it of course. Hub, again a</p> <p>man of few words (&amp; those few not minced at all), said it was better than a patisserie cake!!</p> <p>YAY!! I think my mascarpone behaved a little differently from Vera's instructions because of the fat content of cream. I used a 25% fat content &amp; her recipe asks for a 36%. The cream also took almost 25 minutes to heat through, but never touched 190F on the candy thermometer. So I added the lime juice when the cream began bubbling slowly. Once made &amp; cooled etc, the mascarpone looked a little dry, but mixing it in with cream &amp; sugar made it luxuriously beautiful!</p> <p>HOMEMADE MASCARPONE CREAM as adapted from Baking Obsession Makes about 12 oz Ingredients: 600ml low fat cream (25 %) pasteurized (not ultra-pasteurized), preferably organic cream 1 tbsp fresh lime juice</p> <p>Method:</p> <p>y y y</p> <p>y</p> <p>Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. It will take about 15 minutes of delicate heating. Add the lime juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crme anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.</p> <p>CHOCOLATE GENOISE As adapted from this recipe @ Baking Obsession Ingredients: 3 tbsp clarified butter/ghee 1 tsp pure vanilla extract 1/3 cup all-purpose flour 1/3 cup unsweetened Dutch-process cocoa powder 4 large eggs (I used 5 as the eggs were smallish) 2/3 cup fine granulated vanilla sugar Method:</p> <p>y y y</p> <p>y y</p> <p>y</p> <p>y</p> <p>Preheat the oven to 350F. Line, grease &amp; flour an 8-inch round cake pan. Sift the flour and cocoa together three times; reserve. Bring some water to a boil in a large pan/griddle &amp; reduce to simmer. Place eggs &amp; sugar in a large bowl, whisk constantly over the simmering water, heat the eggs to lukewarm (about 105F). Remove the bowl from the pan; leave the skillet on the stove but turn off the heat. With an electric mixer, beat the egg mixture at high speed until it has cooled, tripled in volume, and resembles softly whipped cream, about 5 minutes in a heavy-duty mixer or longer with a less powerful mixer. Meanwhile, set the bowl of clarified butter/ghee and vanilla in the skillet of hot water, with the burner off, to keep it warm. Sift about one-third of the flour and cocoa over the whipped eggs. Use a rubber spatula to fold in the mixture-quickly but gently-until combined. Fold in half the remaining flour and cocoa, then fold in the rest. Remove the warm butter mixture from the skillet. Scoop about 1 cup of the batter into the bowl with the butter and fold together until completely combined. Use the large rubber spatula to fold the butter mixture completely into the remaining batter. Turn the batter into the prepared pan and tilt to level. Bake until the cake beginning to shrink slightly around the edges and the top springs back when pressed with your finger, about 40-45 minutes. Cool the cake completely in the pan on a rack. To unmold, run a small knife or spatula around the inner edges of the pan. Invert it onto a rack and remove the parchment liner. Turn the cake right side up. The gnoise can be wrapped and refrigerated for up to 2 days, or frozen for up to 3 months.</p> <p>MOCHA MASCARPONE FROSTING Ingredients:</p> <p>12oz Mascarpone Cream (recipe above) 200ml low fat cream (25% fat) 1 tsp coffee powder (increase or omit as desired) 2-3 tbsps ground vanilla sugar, or regular sugar (according to taste) Method:y</p> <p>Beat mascarpone cheese with a wooden spoon till smooth. Fold in the rest of the ingredients &amp; mix with the spoon till smooth.</p> <p>CHOCOLATE GENOISE CAKE with MOCHA MASCARPONE Ingredients: 1 chocolate genoise sponge (recipe above) 1 portion of Mocha Mascarpone Cream (recipe above) Coffee syrup Dark chocolate shavings, flakes &amp; coffee beans etc to garnish To assemble:y y y</p> <p>Make a strong coffee syrup with 1/4 cup of hot water, 2-3 tsps sugar &amp; 2 tsps coffee powder. Cool. Cut the genoise into 2 horizontal layers. Place one layer on the cake platter. Brush well with the coffee syrup. Sandwich with a little less than half the mocha mascarpone.</p> <p>y</p> <p>Top with the second layer, &amp; bru...</p>