Thursday, August 9, 2007

Almond & Chocolate Cake using Genoise


Originally I was going to make this into a jelly roll cake, but found that the cake was too sensitive and would crack when I tried to roll it. I'm not sure why that happened, maybe because it didn't have flour in it?

9 eggs separated
1 cup flour
1 cup sugar
2 tbs vanilla
pinch of salt

Whip the yolks until pale and think, slowly pour the sugar in a stream and cream for a minute or two until looks creamy and thick. Add vanilla then slowly add the flour, I wanted to try a flour less cake so it's omitted here.
In a separate bowl beat the egg whites and a pinch of salt until stiff. Then fold them into the flour yolk mixture.
Pour and smooth evenly onto a baking sheet that is lined with parchment paper.
Bake at 350 about 20 minutes until light golden and well set.
Take out and cool completely for about 30 minutes. After it's done cooling make your filling in a well cleaned and cold whisk and bowl. I put mine in the freezer for about 10 minutes before whipping up my filling.
2 tbs almond essence
1 1/2 cups whipping cream
sugar to taste
pinch of salt


Enjoy!

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