Genoise Layer Cake With Rum Syrup And Whipped Cream Frosting Recipes

GENOISE LAYER CAKE WITH RUM SYRUP AND WHIPPED CREAM FROSTING

Steps:

• Preheat oven to 350 degrees.
• Butter two 9-inch cake pans, line bottom with parchement paper and set aside.
• Wisk egg yolks and 1 cup sugar in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has desolved and mixture is warm, 3 to 4 minutes. attach bowl to mixer fitted with the wisk attachment. add vanilla and salt. Beat on mudium speed until the mixture is pale and thick, 3 to 5 minutes. Transfer to a latge bowl.
• Put egg whites into the clean, dry bowl of an electric mixer fitted with the wisk attachment. Beat egg whites on medium-high speed until soft peaks form. gradually add remailing 1/2 cup sugar. Beating until stif, glossy peaks form.
• Fold one-third of the egg white mixture into the yolk mixture. Fold in the remaining egg white mixture. fold in flour, then butter, until just combined.
• Divide batter between prepared pans. Bake until a cake tester inserted into centers comes out clean, 25 to 30 minutes. Turn out cakes onto racks, then remove the parchment paper. reinvert and let cool completely.
• For the syrup bring sugar and 1 cup water to a boil in a saucepan. Cook, stiring consistantly, until sugar has dissolved. Stop stiring and bring to a boil. reduce heat and simmer 5 minutes. Remove from heat and stir in rum, let cool completely.
• Meanwhile, make the whipped cream: Put cream, sugar and vanilla into a clean bowl of an electric mixer fitted with the wisk attachment. Beat on medium-low speed until medium peaks form.
• Assemble the cake:.
• Put pastry cream into the clean, dry bowl of an electric mixer fitted with the wisk attachement. Beat on medium-low speed until smooth. Trim tops of cakes to be flat and halve each horizontally.
• Place 1 layer on a cake plate and brush top with syrup, then spred with half the pastery cream. top with the second cake layer, brush top with syrup. Top with 1/4-inch-thick layer of whipped cream. Top with the third cake layer. Bruch with syrup, then spread with remaining pastry cream. Top with final cake layer and brush with syrup. Insert a wooden skewer through center to hold layers together. Using kitchen shears, cup skewer flush with top of cake. Spread whipped crean all over the top and sides of the cake. Refrigerate 1 to 4 hours. Decorate cake plate with leaves, if desired. Discard skewer after slicing cake.
• PASTERY CREAM:.
• Bring milk, 1/4 cup sugar, the vanilla bean and seeds, and salt to a simmer in a medium saucepan over mediun heat.
• Wisk egg yolks and remaining 1/4 cup sugar in a medium bowl. wisk in cornstarch, 1 tablespoon at a time. Ladle 1/2 cup hot milk mixture into yolk mixture, wisking. Add remaininf milk mixture, 1/2 cup at a time. pour mixture into a pan and heat. wisking constantly, until mixture comes to a simmer and has thickened, about 2 minutes. discard vanilla bean.
• Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Add butter and mix on medium speed until butter has melted and mixture has cooled, about 5 minutes. Remove bowl and plastic wrap directly on surface to prevent a skin from forming. Refrigerate until cold, at least 2 hours (up to 2 days).

VANILLA GENOISE CAKE

Steps:

• Oven to 350 degrees F.
• Line the bottom of One 8 or 9 inch round cake pan OR 8-inch square pan, OR 11x17 sheet pan with parchment, and spray lightly with some sort of spray release (like Pam).
• Combine the butter and vanilla in a small bowl.
• Set aside somewhere warm (you want the butter to stay melted).
• Combine the flour with 3 tbl.
• of the sugar and sift again.
• Set aside.
• In the bowl of your mixer, combine the eggs and rest of the sugar.
• Place the mixing bowl in a large pan of hot (not boiling, very hot tap water is good) water, and mix with your VERY CLEAN hand (kids love this part) until the eggs feel warm to the touch (body temp)*.
• Return the bowl to the mixer and whip on high speed until cool, light and at the ribbon stage (when you lift the beaters, ribbons of batter fall back into the bowl and don't disappear very quickly).
• Now, everyone says to use a rubber spatula, but I find it much easier to use my hand to do this next part**.
• Sprinkle about 1/3 of the flour onto the eggs and quickly and gently fold into the batter.
• Fold in half the remaining, then the rest.
• Take about a handful of the batter and mix into the small bowl of butter and vanilla until well combined.
• Gently fold that back into the batter.
• Divide between the pans and bake as follows: for an 8" square, 20-25 min.
• ;an 8" round, 25-30 minutes; a 9" round, 20-25 minutes; and an 11x17 sheet pan, 15-20 minutes.
• The cakes should JUST BEGIN to shrink away from the side of the pans, and should spring back when you lightly touch them in the center.
• Remove from oven, let cool about 10 minutes in the pan then turn out onto a flat surface and let cool completely before peeling off the parchment.
• Set aside until ready to use.
• DO NOT OVERBAKE.
• This cake is best if allowed to sit a day before using in trifles.
• NOTE 1: Genoise is supposed to be a dry cake.
• It was made specifically to take moist toppings so it could soak them up.
• *NOTE2: I learned to use my hand when warming yolks in culinary school.
• The idea is that as soon as it feels warm on your hand, it is at the perfect temperature to whip to ribbon stage.
• **NOTE3: I learned to fold flour into delicate batters like this with my VERY CLEAN hand in culinary school also.
• At first I thought it was stupid, but I quickly saw it was the best way to be able to tell if all of your flour is mixed in and avoid any un-incorporated flour bits.
• I mix angelfood cakes this way, too.
• Children love to do this!

ITALIAN RUM CREAM CAKE BY FREDA

Steps:

• 1. **Sponge Cake Directions:** Preheat Oven @ 375 Butter and Flour (2) 8-9" cake pans, set aside. 1. Beat egg yolks and sugar in bowl till Lemon colored. 2. Add Flour Sifted, little at a time, Blend well. 3. Add Vanilla 4. Beat Egg Whites till stiff but not dry, Fold into batter. 5. Pour batter into Prepared Pans. 6. Bake 40 min. or til toothpick inserted comes out clean. 7. remove from oven, invert cake out of the pans, onto rack to cool completely. 8. Note: Cake Can be Tightly wrapped and refrigerated over night or frozen up to 3 weeks.
• 2. **RUM SYRUP DIRECTIONS:** Method #1. Mix together ingredients in small pot, Bring to boil, stirring til sugar dissolves. Remove from heat. Cool before using. When Cool, Brush genouously over cake. METHOD #2. If you prefer, Brush cake with 1/3 Cup Rum diluted with 1/4 Cup water.
• 3. **ITALIAN PASTRY CREAM:** 1. Mix Sugar, egg, flour & Vanilla in a saucepan. 2. in seperate Pan, Scald Milk. 3. "Very Slowly pour milk over egg yolks" in a thin stream as to not Cook the eggs. Beating constantly with mixer. 4. Cooking over low heat, stir with wooden spoon, until mixture reaches boiling point. Cook for 4 min longer, must stir constantly. 5. Remove pan from heat, add butter, and stirr well. Pour into Bowl Cover and Chill . Stir occasionally to prevent film from forming on top of custard cream. 6. chill 3-4 hrs til very thick for use as filling.
• 4. ** WHIPPED CREAM** Stabilized 1. in a large Chilled Bowl. Put bowl in freezer to chill. chill beaters also. 2.Beat cold Cream until it just starts to thicken. 3. add Corn syrup, & vanilla down the Sides of the cold Bowl. 4. Beat to stiff peaks form.
• 5. ** ASSEMBLY OF CAKE** 1. Slice Cake in 1/2 to form two layers. 2. Slice the two layers in 1/2 again making 4 thin layers. 3. Place bottom layer on plate cut side up brush with rum syrup becarful not to get cake too wet, or the layers will be soggy.. allow to soak in for about 5 min. 4. Brush rum on the remaining layers on cut side up evenly with the rum. do not saturate the layers. You only want to flavor the cakes by brushing the rum on the cakes. (Do Not Saturate the layers) 5.Top bottom layer with the vanilla pastry cream, filling. 6. then another layer of rum brushed sponge cake. 7. Next a layer of the Whipped Cream 8. top with another layer of the Sponge layer cake 9. another layer of the pastry cream 10. last layer of the sponge cake 11. top entire cake & sides with whip Cream. reserving Enough whipped cream for making Roseettes on top of the cake. 12 final step cover entire sides of the cake with the Sliced almonds.
• 6. This cake is TOTALLY WORTH every bit of the Effort. TIP: I take one layer and cut the Cake in 1/2. following steps, 1,2,3 and I make (2) cakes out of the recipe. How about that. . . 2 cakes in one. It is just too much cake & 2 many layers for one Cake.

GENOISE LAYER CAKE WITH RUM SYRUP AND WHIPPED CREAM FROSTING RECIPE - (4.5/5)

Steps:

• Preheat oven to 350 degrees. Butter two 9-by-2-inch cake pans. Line bottoms with parchment paper; set aside. Whisk egg yolks and 1 cup sugar in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has dissolved and mixture is warm, 3 to 4 minutes. Attach bowl to mixer fitted with the whisk attachment. Add vanilla and salt. Beat on medium speed until the mixture is pale and thick, 3 to 5 minutes. Transfer to a large bowl. Put egg whites into the clean, dry bowl of an electric mixer fitted with the whisk attachment. Beat whites on medium-high speed until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff, glossy peaks form. Fold 1/3 of the egg white mixture into the yolk mixture. Fold in remaining egg white mixture. Fold in flour, then butter, until just combined. Divide batter between prepared pans. Bake until a cake tester inserted into centers comes out clean, 25 to 30 minutes. Turn out cakes onto racks; remove parchment. Reinvert; let cool completely. Make the syrup: Bring sugar and 1 cup water to a boil in a saucepan. Cook, stirring constantly, until sugar has dissolved. Stop stirring; bring to a boil. Reduce heat; simmer 5 minutes. Remove from heat, and stir in rum. Let cool completely. Meanwhile, make the whipped cream: Put cream, sugar, and vanilla into the clean bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until medium peaks form. Pastry Cream: In a medium saucepan, combine milk, 1/4 cup sugar, vanilla-bean scrapings and pod, and salt. Place over medium heat, and bring to a simmer. In a medium bowl, whisk together egg yolks, cornstarch, and the remaining 1/4 cup sugar. Using a measuring cup or a ladle, slowly pour about 1/2 cup of the hot milk mixture into the egg-yolk mixture, whisking constantly. Continue adding milk mixture, about 1/2 cup at a time, until it has all been added. Pour mixture back into saucepan, and cook, whisking constantly, until mixture returns to a simmer and thickens, about 2 minutes. Remove and discard the vanilla-bean pod. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add butter, and beat on medium until the butter melts and mixture cools, about 5 minutes. Remove bowl from mixer, and place a piece of plastic wrap directly on the surface of the pastry cream; this will prevent a skin from forming. Transfer to refrigerator until cold, at least 2 hours, and up to 2 days. Just before using, remove from refrigerator and return to mixer fitted with a paddle attachment, and beat until smooth, or whisk by hand until smooth. Assemble the cake: Put pastry cream into the clean, dry bowl of an electric mixer fitted with the whisk attachment. Beat on medium-low speed until smooth. Trim tops of cakes to be flat. Halve each horizontally. Place 1 layer on a 9-inch cake round. Brush top with syrup; spread with half the pastry cream. Top with second cake layer. Brush with syrup; top with a 1/4-inch-thick layer of whipped cream. Top with third cake layer. Brush with syrup; spread with remaining pastry cream. Top with final cake layer, and brush with syrup. Insert a wooden skewer through center to hold layers together. Using kitchen shears, cut skewer flush with top of cake. Spread whipped cream all over cake. Refrigerate 1 to 4 hours. Decorate cake plate with leaves, if desired. Discard skewer after slicing cake.