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Foodgeek: |
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Rating: |
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Servings: |
10 to 12 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1/4 cup unsalted butter, melted, plus more, softened, for pans
9 lg. eggs, separated
1-1/2 cups sugar, plus 1 cup for syrup
1 tsp. pure vanilla extract
1-1/2 cups cake flour (not self-rising), sifted
1 pinch salt
2 tbsp. light rum
3-1/2 cups heavy cream
1/4 cup confectioners' sugar
1/2 tsp. pure vanilla extract
Pastry Cream:
2 cups whole milk
1/2 cup sugar
1/2 vanilla bean, halved lengthwise, seeds scraped and reserved
1 pinch salt
4 lg. egg yolks
1/4 cup cornstarch
2 tbsp. unsalted butter, cut into small pieces
Pesticide-free fern and geranium leaves, for decorating (optional)
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Directions:
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FOR THE PASTRY CREAM: Bring milk, 1/4 cup sugar, the vanilla bean and seeds, and salt to a simmer in a medium saucepan over medium heat.
Whisk egg yolks and remaining 1/4 cup sugar in a medium bowl. Whisk in cornstarch, 1 tablespoon at a time. Ladle 1/2 cup hot milk mixture into yolk mixture, whisking. Add remaining milk mixture, 1/2 cup at a time. Pour mixture into pan; heat, whisking 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; mix on medium speed until butter has melted and mixture has cooled, about 5 minutes. Remove bowl; place plastic wrap directly on surface to prevent a skin from forming. Refrigerate until cold, at least 2 hours (up to 2 days). Makes about 2 1/2 cups
FOR THE CAKE: 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. Serves 10 to 12.
The Martha Stuart Cookbook
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Comments from olga
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Genoise, or French sponge cake, differs from regular sponge cake because it's made with butter, which makes it more tender and flavorful.
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