Cooking, Desserts

La Génoise (Italian/French Sponge Cake named after the city of Genoa) by the Emerson Eldorado School’s Cooking Class

Cake:

1 cup 1/2 flour
1 cup sugar
4 eggs
Vanilla
1 yeast packet

1. Mix flour and yeast in one bowl
2. In a bigger bowl mix eggs, sugar, and vanilla for with electric mixer for 5 minutes or until doubled in volume
3. Incorporate the flour
4. Mix for 1 minute
5. Heat oven to 325ᵒ F
6. Grease a round baking pan, and sprinkle some flour
7. Insert aluminum paper at the bottom
8. Mix one last time
9. Bake for 25 to 30 minutes
10. Turn out the cake
11. Take out the aluminum paper
12. Let it cool

La Genoise1

Cream preparation and decoration:

2 cups mascarpone
Red color
1 cup powdered sugar
3/4 cup whipping cream
Boysenberry jam
Fresh blueberries

1. In a bowl pour the mascarpone and the whipping cream
2. Electric mix for 30 seconds
3. Add sifting the powdered sugar
4. Electric mix for 30 seconds
5. Add a little bit of red, so the cream becomes pink
6. Electric mix
7. Put this cream in the fridge
8. Slice in half the Génoise by turning the plate around
9. On top of the first half spread the boysenberry jam
10. Spread the pink cream on top of the jam by turning the plate around
11. Push inside the cream the fresh blueberries
12. Press down the second half on the top
13. Spread on top the boysenberry jam
14. Add the pink cream on top and all around the cake
15. Put the rest of the cream in a pastry decorating pocket
16. Press roses around the cake and in the middle too with the pocket full of cream
17. Add a few blueberries
18. Also a few decorations to hide some flaws
19. Let it cool before cutting

La Genoise final

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