Genoise, or Genoese biscuit, is considered difficult to prepare, but if you strictly observe all the proportions and recommendations of the classical of the recipe, you get a tender and airy base for any cake or cake. Its main advantage is that it is easy impregnated and acquires the taste and smell of impregnation. Genoise harmoniously combined with almost any kind of cream. Its also You can serve it with tea, just sprinkle the biscuit with powdered sugar or watering your favorite syrup.
The author of the recipe is Jacques Torres, a famous French pastry chef, chocolatier
AT ремя: 50 мин. Complexity: easy Quantity: 2 biscuits Recipes use measuring containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 8 large eggs
- 3 large egg yolks
- 1 tbsp. granulated sugar
- 2.5 tbsp. l honey
- 2 tbsp. sifted wheat flour
Recipes with similar ingredients: premium flour, eggs, honey
Recipe preparation:
- Place a liter pan half full of water on fire and bring to a slow boil. Top to the pan put a large bowl. Beat eggs in it, put the yolks, honey and sprinkle sugar.
- Whisking the mixture with a whisk, heat it in a water bath until temperature 45 ° С for 7 – 10 minutes (egg foam temperature measure with a thermometer for syrup). The mixture will pass first several stages of foaming, then it will become smooth and thicken. Вthe result should be a thick, hot to the touch mass of light color, tripled in volume and flowing down from a wide whisk jet. Sugar must be completely dissolved.
- Remove the bowl from the water bath and continue whisking the dough with using the mixer at a moderately high speed for about 7 to 10 minutes, so that it cools, increases in volume, is still slightly thickened and became pale yellow. Beat thoroughly, otherwise biscuit get too tight. Then very carefully with a spatula mix the flour into the dough so that it is completely dissolved. Stir the dough from the bottom of the bowl, but not for long. It should not fall off.
- Round baking dish with a diameter of 20 cm. Lubricate with oil, cover them with parchment and fill them with dough 3/4. Put in preheat to 175 ° C and bake for 30 minutes to the biscuit rose well and was covered with a golden crust.
- Cool the genoa a little. Then remove it from the mold and transfer to a wire rack for complete cooling. Ready sponge cake can wrap in cling film and store in the freezer for 2 to 3 weeks. Before use, thaw and wait until it will become room temperature. Cook’s notes used as a base in many French desserts Kitchen, for the preparation of cakes, rolls and cakes. Biscuit is cooked on eggs and it turns out to be quite dry, so it needs to be soaked in syrups such as lemon, coffee or chocolate. It can also be combined with any cream, ganache or fondant. You can cook a cake with flour for cakes, with adding melted butter. Bake Genoa from matches (green tea), replacing 10 – 20% of the total weight of flour per match (about 1/4 – 1/3 tbsp.). Genoise can be prepared with cream oil. In this recipe, instead of 3 large yolks, you can use 5.5 tbsp. l (80 gr.) Butter. Melt and cool the butter, then mix it in the dough after flour.
