World Cuisine

⬇ Jump to Recipe

Here is the eagerly awaited rewrite!

C’est avec joie que je vous invite à partager ce moment de convivialité au fil de cette recette inoubliable, issue du cœur de l’Europe ! Cette génoise allongée, parfumée et délicatement garnie de crème et fruits confits est un classique des tables réunies. Popular in Anglo-Saxon countries and France, its sweet flavors and elegant appearance make it an excellent finish for a dinner among friends and family.

🥘 Ingredients

• 8 eggs
• 80g flour
• 140g cornstarch
• 2 packets baking powder
• 250g powdered sugar
• 800g butter cream
• A pinch of salt
• 2 glassfuls of syrup
• Decorations
• Candied fruits

👨‍🍳 Instructions

1. Beat egg whites with a pinch of salt until firm, either using an electric mixer or by hand.
2. Beat egg yolks and powdered sugar in another container until mixture whitens and thickens, then add flour, cornstarch, and baking powder, mixing well to obtain a homogeneous batter.
3. Add egg whites to the batter and mix gently to avoid deflating the egg white foam.
4. Spread greased and buttered parchment paper on a rectangular baking sheet and pour the mixture over it, smoothing with a spatula to eliminate air bubbles.
5. Bake in a preheated oven at 180°C for about 15 minutes or until the genoise slightly detaches from the parchment paper and feels light when touched.
6. Remove from the oven and let cool completely on a rack before brushing the surface with syrup.
7. Spread the cake with butter cream, smoothing to the edges so that the cream does not escape. Roll the cake gently to form an elongated and smooth génoise.
8. Cover the cake with the remaining butter cream, smoothing with a spatula to obtain a smooth and elegant surface. Draw parallel lines with a dessert fork diagonally or vertically according to your taste.
9. Cut candied fruits into small pieces and decorate the génoise. Serve immediately for the freshest possible cake.

🏷 Tags: Appetizers Omelette Crepes Mousse Cheese World Cuisine Sugar Flour