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).

GENOISE LAYER CAKE WITH RUM SYRUP AND WHIPPED CREAM FROSTING

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.
• 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.

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.

GENOISE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch round cake pan. Line with parchment paper and grease it as well. Lightly flour pan and paper.
• Sift together the flour, 2 tablespoons sugar, and salt onto a piece of wax paper.
• Place the eggs into a mixing bowl set over a pan of hot (not boiling) water. Add the 1/2 cup sugar to the eggs and whisk until the mixture feels warm (not hot) to the touch, about body temperature. Place the bowl onto a mixer and beat on medium speed until the mixture becomes pale yellow in color and falls off the end of the whisk attachment in long ribbons. Add the vanilla. Add about 1/3 of the flour mixture to the beaten egg and fold in. Continue to add the remainder of the flour, folding it in each time.
• Place about 1 cup of the batter into the bowl containing the melted butter and combine the butter with the batter. Add this back to the main batter and fold it in. Pour the batter into the prepared pan.
• Immediately bake at 350 degrees F (175 degrees C) for about 25 minutes or until the top is a light brown. Cool in pan on a rack about 10 minutes and then invert onto a rack. It is best to invert it again onto another rack so that it cools with the top up. Let cool completely before cutting or frosting.

GENOISE WITH FRUIT 'N' CREAM FILLING

Steps:

• Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large heat-proof bowl, combine eggs and sugar; place over a large saucepan filled with 1-2 in. of simmering water. Heat over low heat, stirring occasionally, until mixture reaches 110°, about 8-10 minutes. , Remove from the heat; add lemon zest and extract. With a hand mixer, beat on high speed until mixture is lemon-colored and more than doubles in volume. Fold in flour, 1/4 cup at a time. Gently fold in butter. Spread into prepared pans., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine boiling water and sugar; stir until sugar is dissolved. Stir in cold water and extract. Using a fork, evenly poke 1/2-in.-deep holes in each cake. Spoon sugar syrup over cake surface. , In a small bowl, beat cream until it begins to thicken. Add sugar and vanilla if desired; beat until soft peaks form., Place one cake on a serving platter; spread with half of the whipped cream and top with half of the berries. Repeat layers. Store in the refrigerator.