Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, gènoise strawberries & cream. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
In the bowl of an electric mixer, whisk together the eggs and granulated sugar by hand until combined. In a blender or food processor combine fresh strawberries, granulated sugar, and Vin Santo, other sweet white wine, or cream sherry. Cover and blend or process until smooth.
Gènoise Strawberries & Cream is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Gènoise Strawberries & Cream is something which I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have gènoise strawberries & cream using 10 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Gènoise Strawberries & Cream:
- Make ready 6 oz Castor Sugar
- Get 6 Eggs
- Get 6 oz Plain Flour
- Prepare 2 Tsp Vanilla
- Make ready The Filling
- Get 200 g sliced Strawberries
- Take 300 ml Double Cream
- Take 1 oz Castor sugar
- Take 1 Tsp Vanilla
- Take 160 Preheat oven to
Strawberry Shortcake Genoise, The Finer Cookie. Génoise cake with strawberries: a fresh and delicious dessert to welcome the warm season. The Génoise (or Genoese) cake is one of the bases of the pastry art and in its traditional version is very similar to a sponge cake with the addition of a small amount of butter to increase softness. A traditional light and delicate cake with cream and strawberries.
Instructions to make Gènoise Strawberries & Cream:
- Put the eggs into a mixing bowl then add the sugar and vanilla and whisk at high speed until the mix becomes almost white and foamy.
- Sieve the flour and add to the mix, then cut/fold in using a big spoon. Do this as gently as possible so as not to knock the air out. Scoop to the bottom bringing up the flour.
- Gently pour the mix into a line baking tin and place in the oven, try not to slam the door.
- After about 20-25 minutes, gently open the oven door and feel the centre, with this sponge it’s the last part to cook.
- If the sponge is golden brown but not quite cooked, gently place a sheet of foil over the top and continue to cook for another five minutes or you can feel the centre is firm.
- Remove the sponge from the oven and turn it out onto a cooling rack and allow it to rest for 20 mins.
- Slice the sponge in half and then fill. I used strawberry compote.
- Whip the cream at the last minute. Pour in the cream, followed by the vanilla then the sugar. If the sugar goes in first it may not mix as well from the bottom. Whip the cream until hard but spreadable.
- Apply the cream then the sliced strawberries, reassemble both sponge sections and finish off with dusting the top with icing sugar (optional). As ever, enjoy.
My most favorite in all cakes. Love making it and love eating it. She wanted colored icing and strawberries. I wanted to try and make the frosting pink without the use of food color. I thought the genoise lent itself to a… Add the strawberries, sugar, vanilla seeds and pod.
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