Eggnog Semifreddo Genoise Cake With Meringue Frosting Recipes

EGGNOG SEMIFREDDO GENOISE CAKE WITH MERINGUE FROSTING

Steps:

• Cake: Preheat oven to 425 degrees. Spray two 12 1/2-by-17 1/2-inch rimmed baking sheets with cooking spray. Line with parchment; spray parchment, then dust with cocoa, tapping out excess. Dust 2 kitchen towels with cocoa.
• Whisk together cocoa, flour, and salt. Combine eggs, yolks, and sugar in the heatproof bowl of an electric mixer, then set over (not in) a pot of simmering water. Whisk until sugar is dissolved and mixture is warm to the touch, about 2 minutes. Transfer bowl to mixer fitted with the whisk attachment; beat on medium-high speed 2 minutes. Increase speed to high and beat until mixture is pale and thick, about 3 minutes more.
• In two additions, sift cocoa mixture over top of egg mixture, then fold in. When almost incorporated, pour melted butter down side of bowl; gently fold to combine, scraping bottom of bowl to make sure dry ingredients are fully incorporated. Divide between prepared sheets, using an offset spatula to spread evenly and smooth tops. Bake until center springs back when lightly touched, 5 to 7 minutes. One sheet will bake quicker than other, depending on which is closer to heat source; remove that sheet and run a small sharp knife around edges of cake. Invert onto a prepared towel; remove parchment. Immediately, starting at one short side, roll into a log, incorporating towel. Repeat with second cake. Let cool while preparing filling.
• Filling: Sprinkle gelatin over rum; let stand until softened, 5 minutes. Combine egg yolks and 3/4 cup sugar in a heatproof bowl set over (not in) a pot of simmering water. Whisk until pale and fluffy, about 2 minutes. Remove from heat; whisk in gelatin mixture. Set bowl over pot of simmering water again and whisk until gelatin has dissolved. Transfer mixture to another bowl.
• Whisk cream with nutmeg and vanilla to medium peaks. Fold one-third of whipped cream into gelatin mixture, then fold gelatin mixture into remaining cream. In a clean mixing bowl, whisk egg whites and remaining 1/2 cup sugar on medium-high speed to stiff peaks, about 6 minutes. Fold into cream mixture.
• Unroll cooled cakes, remove towels, and transfer each to a separate rimmed baking sheet. Set aside 1 cup filling; immediately divide remaining filling among cakes, spreading it evenly over each. Freeze cakes until filling is starting to firm up but is still pliable, 20 minutes.
• Slice each cake in half length-wise to create 4 cake strips. Starting at a short end of one strip, roll up cake and place vertically in the center of a cake stand. Starting where rolled strip ends, wrap next strip around cake. Continue to wrap with remaining strips. Use reserved filling to fill in top of cake. For added stability, wrap a parchment collar around base of cake, keeping bottom of paper flush with cake stand. Freeze until firm, at least 8 hours and up to 2 days. Once frozen, trim top of cake with a serrated knife to level. Keep frozen until ready to frost.
• Frosting: Combine egg whites, sugar, and cream of tartar in mixer bowl set over (not in) a pot of simmering water. Whisk constantly until sugar has dissolved and whites are warm to the touch, about 3 minutes (test by rubbing between your fingers).
• Transfer bowl to mixer fitted with whisk attachment and beat, starting on low speed and gradually increasing to high, to stiff, glossy peaks, about 10 minutes. Add vanilla and beat until combined.
• Spread frosting evenly over top and sides of cake; apply with offset spatula, using an S motion to create a textured appearance. Freeze cake at least 30 minutes and up to 1 day. Use a kitchen torch to brown meringue; serve immediately.

GENOISE WITH BUTTERCREAM-ITALIAN MERINGUE

Steps:

• To make an Italian meringue, combine 3 1/2 pounds of sugar with 1 cup water in a large, heavy saucepan and heat over high heat until the syrup reaches a temperature of 240 degrees F on a candy thermometer. When syrup reaches a boil, watch carefully, as the temperature can escalate quickly.
• Meanwhile, in the bowl of an electric stand mixer, whisk the egg whites, the remaining 1 pound of sugar, and the cream of tartar to medium peaks. Once the syrup has reached 240 degrees F, start to drizzle the hot sugar syrup into the meringue while the beaters are running. Continue until all of the syrup is used and then continue to whip the meringue until it cools to room temperature.
• Slowly add in the softened butter; the mixture will tend to curdle. Continue to mix until all of the butter has been incorporated; the buttercream will eventually come together, becoming a smooth mixture in the end. Make sure to scrape down the bowl from time to time while mixing. Divide the mixture into 2 large sheet pans, cover securely, and refrigerate until ready to use.
• Make the cake:
• Lightly spray a size 400 hotel pan or large sheet pan with non-stick cooking spray and then line with parchment paper; set aside. Preheat the oven to 400 degrees F.
• Sieve the cake flour at least twice and set aside. Cream the eggs and sugar in a mixing bowl, beating until a pale yellow color. Gently fold in the cake flour. When this stage is almost completed, fold in the melted butter. Spread the genoise batter onto the prepared sheet pan. Bake for 10 to 12 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool cake in the pan for 10 to 15 minutes, and then remove to a rack to cool completely before frosting.
• While cake cools, make a simple syrup by combining 1 cup sugar and 1 cup water in a heavy saucepan over high heat; bring to a boil and then remove from the heat and let cool.
• Assembly:
• Cut the cakes into 4 equal pieces so that they will fit perfectly on top of each other. Brush the bottom cake layer with simple syrup and then brush it with framboise. Brush a thin layer of raspberry marmalade on top and then apply a layer of the buttercream-Italian meringue. Repeat 2 more times. For the fourth and final cake layer, brush it with simple syrup and then framboise, but do not apply the marmalade. Frost the top and the sides of the cake, smoothing it out until perfect.

EGGNOG MERINGUE CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Coat two 8-inch-round cake pans with cooking spray and line the bottoms with parchment paper. Lightly coat the parchment with cooking spray and dust the pans with flour, tapping out the excess. Sift the flour, cornstarch, salt and pumpkin pie spice together into a medium bowl; set aside.
• Beat the egg yolks and 1/2 cup superfine sugar in a large bowl with a mixer on medium speed until very thick and light in color, 3 to 5 minutes. (The yolks should fall in a thick ribbon when the beaters are lifted.) Add half of the flour mixture and fold in with a rubber spatula until just incorporated. Add the melted butter, vanilla and the remaining flour mixture and fold until the batter is smooth and elastic. Divide the batter between the prepared pans, spreading it to the edges (the layers will be thin).
• Make the meringue: Beat the egg whites and cream of tartar in a separate large bowl with the mixer (and clean beaters) on medium speed until foamy, 1 to 2 minutes. Increase the speed to medium high and beat, slowly adding the remaining 1 cup superfine sugar, until stiff glossy peaks form, about 5 more minutes. Divide the meringue between the pans on top of the cake batter, spreading it to the edges; sprinkle with the almonds. Bake until the meringue is browned and crisp, 35 to 40 minutes. (The layers will puff and then collapse as they bake.) Transfer to a rack and let cool in the pans.
• Meanwhile, make the filling: Put the white chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth and melted; set aside. Beat 2/3 cup heavy cream and 1 tablespoon superfine sugar in a medium bowl with a whisk until stiff peaks form; set aside. In a separate medium bowl, combine the cream cheese and the remaining 1 tablespoon superfine sugar with a rubber spatula; mix in the remaining 2 tablespoons heavy cream, the vanilla and nutmeg, then stir in the melted white chocolate. Fold in the whipped cream. Refrigerate until firm but not completely set, 30 to 45 minutes.
• Run a thin knife around the edges of the cakes and invert onto a cutting board; peel off the parchment. Place 1 cake, meringue-side down, on a flat platter. Spread the filling on the cake, then top with the second cake layer, meringue-side up, pressing gently. (If you're not serving it right away, refrigerate up to 1 day; bring to room temperature before serving.)