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Discussion Topic: Classic French Genoise Cake
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 aussieIngrid |
08-01-2007 @ 11:23 PM
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Member
Posts: 39
Joined: Jul. 07
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I have just joined this website although I have been using it for some time. So hello to all.
I have baked the Classic French Genoise cake using a french butter cream recipe in between the layers, which was delicious. I would like to use this cake in a tirimasu recipe instead of using the finger biscuits traditionally used in this recipe - and rather than dipping the biscuit into the coffee mixture, I would brush the coffee mixture onto the Genoise cake allowing the cake to slowly absorb the liquid. Then I would follow it up with the mascoporne layers. Does anyone know if the Genoise cake is up for this sort of treatment? Thanks in advance...
Warmly,
Ingrid
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| diana |
08-02-2007 @ 7:44 AM
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Posts: 371
Joined: May. 99
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Hi Ingrid,
I have seen several recipes for Tiramisu using genoise cake. It seems that genoise or other sponge type cakes, chiffon cakes or pound cakes work well when substituting for the ladyfingers in most tiramisu recipes.
Here's a recipe using genoise:
Genoise Tiramisu
This Tiramisu recipe uses a Genoise cake instead of ladyfingers. Genoise is a simple cake made with eggs, sugar, flour and butter. It also uses two layers of cream, one made with Mascarpone cheese and the other with whipped cream. For the coffee part, it uses a combination of Espresso coffee and Marsala wine or brandy. The recipe looks complicated but it is delicious and quite simple and easy to make.
Makes 6 servings
Ingredients
For the Genoise Cake:
3 whole eggs
3 tbsp. granulated sugar
1/3 cup granulated sugar
1 tsp. vanilla extract
1/2 cup all-purpose flour (plain flour), sifted
2 tbsp, butter, melted
For the Coffee Mixture:
2/3 cup brewed strong espresso coffee
1 tbsp. granulated sugar
1/4 cup Marsala wine or brandy
For the Mascarpone Cream:
1/2 pound mascarpone cheese
1/2 cup superfine sugar
2 large egg yolks
3 tbsp. Marsala wine, cognac or brandy
For the Whipped Cream:
1 pint heavy whipping cream
1 tbsp. confectioners' sugar
1 tbsp. vanilla extract
1 ounce chilled dark chocolate, finely chopped (you can use a food processor)
Instructions:
To Make the Genoise Cake:
Preheat oven to 350 degrees F/180 degrees C. Spray a 9-inch round cake pan or 8 x 8-inch square cake pan with cooking spray and lightly dust with cake flour.
Beat the eggs and 1/3 cup of sugar at medium speed in a double boiler over very hot water, until the mixture is smooth and pale yellow in color. Add the remaining 3 tablespoons sugar and beat at high speed until the mixture reaches a consistency that forms ribbons when poured. Remove from the heat, stir in vanilla extract, and slowly fold in the cake flour. Fold in the melted butter. Pour the mixture into the prepared pan and bake in preheated oven for 30 to 40 minutes.
Remove from the oven and immediately turn the cake out of the pan onto a wire rack to cool.
To Make the Coffee Mixture:
Mix the sugar into the coffee. Reduce the coffee-sugar mixture (by boiling) until only 1/3 cup remains. Add the marsala wine or brandy and stir.
To Make the Mascarpone Cream:
In a bowl, beat the sugar into the mascarpone cheese until well blended. Add the 2 egg yolks and marsala, cognac or brandy and beat more, until the mixture is smooth.
To Prepare the Whipped Cream:
In a bowl add the whipping cream, sugar and vanilla essence and stir until ingredients are blended. Beat the mixture with an electric mixer until glossy and stiff.
To Assemble Tiramisu:
Slice the genoise cake in half, to make two cakes of half the original height.
Place the first slice of the genoise cake at the bottom of a serving bowl or pan and sprinkle half of the coffee mixture over it. Spread half of the mascarpone cream on the cake, using a spatula. Spread half of the whipped cream over the mascarpone cream and sprinkle half of the chocolate gratings over the whipped cream.
Put the second slice of the genoise cake on top and repeat the above procedure with the coffee mixture, mascarpone, whipped cream and chocolate gratings to finish the tiramisu.
Cover with plastic wrap and refrigerate for at least 6 hours.
Makes 6 servings.
I hope this information and recipe has helped you out.
Good luck and let us know how the tiramisu turned out.
Sincerely, Diana
Diana's Desserts
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| aussieIngrid |
08-02-2007 @ 6:09 PM
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Member
Posts: 39
Joined: Jul. 07
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Hi Diana,
Thank you very much for the Tirimasu recipe. The Genoise cake recipe is different to the other one on your website. Either one is ok, I assume although going by the flour, the other one may be lighter?
I have to admit, I have this thing about raw egg yolks in recipes. I dont know why, but the whole idea of eating raw yolk makes my stomach churn. I found this other recipe on www.annamariavolpi.com for the mascarpone filling.
Filling.
4 egg yolks
1/2 cup (100 gr) sugar
1/2 cup (120 cc) Marsala wine (or any available sweet wine substitute - personally I love port)
1 lb (450 gr) mascarpone cheese at room temperature
1 cup (230 cc) heavy whipped cream
Method.
Beat the egg yolks in a heat proof bowl or in the bowl of a double boiler until they become fluffy. Beat in the sugar and the Marsala wine.
Transfer the bowl over a pan of simmering water, and whisk until the cream thickens. The mixture will thicken just before boiling point, when small bubbles appear.
With a rubber spatula, mash the mascarpone cheese in a bowl until creamy. Add the egg mixture into the mascarpone cheese and beat to mix very well.
Whip the cream in another bowl. Fold the whipped cream into the mascarpone/egg cream until smooth.
Thats it.
I love your idea of the whippped cream in between the layers. I will try that the next time I make Tirimasu ala Genoise 
I am all for watching the waistline, but I also believe that if I am going to have dessert, it has got to be good and I mean good 
Thanks again in advance,
Warmly,
Ingrid
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| aussieIngrid |
08-03-2007 @ 5:43 AM
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Member
Posts: 39
Joined: Jul. 07
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Diana,
I must tell you this and I am sorry if I am somewhat too familiar, but every first Friday of each month, 20 girl friends and I get together to catch up - well, it has grown to 20 in recent years as each friend bought along another friend. Anyway, each one of us has to bring along a 'new recipe' dessert each time. I brought along two tirimasu's - one with the raw egg mixture and one with the cooked egg mixture. I do not kid you, but there were 4 for the raw egg mixture, 4 for the cooked egg mixture and 2 who do not like coffee type desserts. I just burst out laughing just because I have a weird sense of humour and I thought I must tell you...so here I am telling you...thank you so much for this site Diana....I am sure I will be having some wonderful first Fridays in the future...thank you again....
Warmly,
Ingrid
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| aussieIngrid |
08-03-2007 @ 5:47 AM
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Member
Posts: 39
Joined: Jul. 07
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Oh, and if you are wondering about the other 10 friends - they were too full from eating all the other foods that were spread out before them. So, instead they took a portion each of the tirimasu's home to try tomorrow....
Thanks again Diana....
Warmly,
Ingrid
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| krogerbest |
06-08-2021 @ 9:52 AM
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Member
Posts: 434
Joined: Sep. 20
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