• 9 Ratings

This recipe is used to make the genoise layer for the Almond Dacquoise Cake or Raspberry Mousse Cakes with Flowering Maple Blossoms. The layer of genoise and a layer of dacquoise are iced together with whipped ganache to form a neat loaf shape.

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Ingredients

Directions

  • Heat oven to 350 degrees. Line a 12 1/2-by-17 1/2- inch baking pan with parchment paper; brush with butter and dust with flour, shaking out excess. Set aside.

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  • In the heat-proof bowl of an electric mixer, combine the eggs and sugar. Set bowl over a pot of gently simmering water; whisk until the mixture feels warm to the touch.

  • Transfer bowl to the mixer stand. Add vanilla. Using the whisk attachment, whip the mixture on high until light and thickened, about 6 minutes. Sift flour over egg mixture, one-third at a time, folding after each addition. Just before the final third is completely incorporated, fold in the melted butter.

  • Pour batter into prepared pan. Spread evenly with an offset spatula. Bake until a cake tester inserted into the middle comes out clean, and cake is springy to the touch, about 20 minutes. Transfer to cooling rack.

  • When cake is cool, invert pan; discard parchment paper. Using a serrated knife, cut cake into two 4-by-7-inch rectangles. Reserve excess cake for another use. Wrap cakes in plastic wrap; set aside (genoise can be made up to a day in advance).

Reviews

9 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1