Fruit genoise. This is a classic European sponge cake (aka Genoise). Once you have this recipe down (you'll memorize it after a couple rounds), you'll be baking things that look and taste like they are from a fancy bakery. This cake base takes on moisture really well from fruit, frostings, liqueurs and syrups.
However, I use it, as I find it makes the cake more light and airy. You can omit making the syrup and use the one from the canned peaches. One cup of syrup will be enough for one cake. You can cook Fruit genoise using 9 ingredients and 13 steps. Here is how you cook that.
Ingredients of Fruit genoise
- Prepare 125 g of flour.
- It's 125 g of sugar.
- You need 4 of eggs.
- It's 200 ml of Whipping cream.
- It's of Grated chocolate for decoration.
- It's of Any fruits desired.
- Prepare of For the syrup.
- It's 400 ml of water.
- You need 200 g of sugar.
To finish the cake you can use buttercream or sweetened whipped cream. In between the layers can be fruit or jam or more of the frosting. Genoa cake (also simply Genoa) is a fruit cake consisting of sultanas, currants or raisins, glacé cherries, almonds, and candied orange peel or essence, cooked in a batter of flour, eggs, butter and sugar. Genoise with Passion Fruit Swiss Meringue Buttercream.
Fruit genoise step by step
- Sift flour.
- In a mixing bowl, whisk the eggs and sugar until light and fluffy.
- Gently fold in the flour.
- Add vanilla extract (or any desired flavoring) and mix well..
- Pour cake batter in a prepared cake pan.
- Bake at 170°C for 25-30 mins.
- Prepare the syrup. Bring water and sugar to a boil, turn off heat when all sugar has melted. Leave to cool..
- When cake has cooled. Cut into 2 or 3 layers.
- Moisten each layer with syrup.
- Fill each layer with whipped cream.
- Cover the entire cake with whipped cream.
- Decorate with chocolate and fruits..
- Served chilled.
Lightly whisk together eggs and sugar in the bowl of an electric mixer; set mixer over (but not touching) simmering water and heat, whisking constantly, until lukewarm to the touch. Since genoise is not very sweet and gets it flavor from the syrup you soak it with make sure you poke your cakes and brush them generously with some simple syrup. You can be creative and include liqueurs or a fruit syrup if you like. Genoise sponge cake is the blank canvas of the cake world. While light and airy in texture, plain genoise is meant to be adorned with flavorful fillings and toppings.
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