"Recipes are meant to be shared"

It is my intention to add a couple of recipes here every week. Although between working and playing with my daily blog 'Thibeault's Table', I'm not always successful.

Strawberry Genoise

Strawberry Genoise

This cake is from the 1984 Food and Wine Magazine. I have been making this cake for my DH's birthday since then.It really is a work of art and not that difficult, although there are a number of steps.

Makes one 10 X 3 inch round layer

3/4 cps sifted all-purpose flour
8 eggs, at room temperature
1 1/4 cups sugar
1 teaspoon lemon zest
1/4 cup clarified butter, tepid


1 cup heavy cream chilled
2 tablespoons confectioners sugar
1 tablespoon framboise , raspberry brandy
1 pint coarsely chopped strawberries
sliced strawberries and fresh mint sprigs for garnish

Raspberry Syrup Recipe

1/2 cup sugar
1 tablespoon Framboise (raspberry brandy)

In a small heavy saucepan, combine the sugar with 1/4 cup of water. Bring to boil over moderate heat, stirring to dissolve the sugar. Boil for 1 minute. Remove from the heat and let cool for 10 minutes. Stir in the Framboise.

Preheat the oven to 350°. Lightly butter a 10 inch springform pan. Cover the bottom with a round of parchment or waxed paper. Lightly butter the paper. dust the entire pan with flour; tap out any excess. Sift the flour two more times on a piece of waxed paper and set aside.

In a large bowl, combine the eggs, sugar and lemon zest. Set over - not in - a large saucepan filled one-quarter of the way with hot water. Warm over low heat, whisking occasionally, until the mixture is smooth and syrupy, with a deep yellow color and feels warm to the touch, 5 to 8 minutes. Remove from the heat.

In a large mixer bowl, beat the warmed eggs and sugar at high speed until tripled in volume and holds a ribbon for a full 10 seconds after the beaters are lifted. (This will take 10 to 15 minutes if you are using a KitchenAid type mixer or 15 to 20 minutes with a hand beater.) Sprinkle half the flour on top of the beaten egg mixture. Using a balloon whisk, fold in the flour lightly but thoroughly, using scooping and swirling motions and lifting the whisk out of the mixture with each folding stroke. Pour the tepid butter on top and quickly fold it in, using the same motion. Spoon the remaining flour on top and fold in quickly and delicately, with a minimum number of strokes; too much folding will deflate the batter. Pour into the sringform pan and tap once on the counter to help spread the batter evenly.

Bake in the middle of the oven for 40 minutes to 45 minutes, until the cake is golden brown on top and a cake tester inserted in the centre comes out clean.

Remove from the oven and transfer to a wire rack to cool for 5 minutes. Remove the sides of the pan. Invert to remove the bottom; peel off the Waxed paper. Invert again to let the cake cook right-side up on a wire rack for 2 or 3 hours.

If making ahead, wrap airtight in plastic and store in a cool dry place for up to three days or freeze.

Hollow out the cake: Using a pot lid or tart pan bottom as a guide, centre a 7 inch circle on top of the genoise and with the tip of a sharp knife, cut down 1 inch deep into the cake and cut around the circle.

Insert the knife in the side of the cake 1 inch down from the top and swivel it back and forth, keeping the knife horizontal. The idea is to remove the 7 inch circle of cake from the top, leaving the sides of the cake intact.

Carefully remove the top of the cake and with the cake cut side up,trim off enough of the cake to leave an even layer of 1/2 inch thick.Cut this round into 8 wedges and reserve.

Place the genoise shell on a large serving platter. Carefully hollow with a knife, leaving a 1/2 inch layer on the sides and 1 inch layer on the bottom.

Cut the insides piece roughly into 1/2 inch cubes and place them in a medium bowl. Sprinkle 2 tablespoons of the raspberry syrup on top and toss to moisten.

Brush the insides of the genoise with the remaining Raspberry syrup, dabbing generously on the sides and lightly on the bottom. Do not moisten the wedges.

In a large bowl, beat the cream with 1 tablespoon of the confectioners sugar and the framboise until soft peaks form. Fold in the chopped strawberries and the moistened cubes of cake.

Spoon this filling into the genoise shell, spreading it into an even layer. Arrange the wedges of cake decoratively on top, in a spiral pattern with the points meeting in the middle. For decoration, slice whole strawberries almost through to stem and fan out. Place one on the edge under each wedge and a couple in the middle. Sprinkle with confectioners sugar and some sprigs of mint.

1 comment:

Anonymous said...

I had this recipe & made it years ago. I lost the recipe and have searched many times for this on the web. Just want to say Thank you for sharing. It is such a pretty cake & delicious!

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