Classic Genoise with summer berries and whipped cream
 
Prep time
Cook time
Total time
 
Serves: 6-8
Ingredients
  • 3 tbsp clarified beurre noisette (I have used clarified beurre noisette as well as just melted butter and both will do too)
  • 1 tsp vanilla
  • 4 large eggs
  • ½ cup sugar
  • 75 gms sifted cake flour
  • 25 gms cornstarch
For the syrup
  • ¼ cup sugar
  • ½ cup water
  • 2 tbsp liqueur of your choice
For the whipped cream
  • 2 cups heavy whipping cream
  • 2-3 tbsp icing sugar
  • 2 tsp vanilla
fresh berries/fruits of your choice ( I used strawberries, raspberries, kiwis and blueberries and a little mango
Instructions
  1. Prepare two 6 inch cake pans by greasing them and lining the bottoms with parchment paper and greasing it again. You could also use one 9 inch pan, but I wanted to get two layers and did not want to double the recipe.
  2. Preheat oven to 350 F.
  3. Melt the clarified butter and keep in a medium bowl. Add vanilla and keep warm.
  4. Sift the flour with cornstarch.
  5. In a large mixing bowl, set over a pan of simmering water heat the eggs and sugar until just lukewarm, stirring constantly to prevent the eggs from cooking.
  6. Using the whisk attachment of a stand mixer, beat the mixture on high speed for 5 minutes until triple in volume.
  7. Mix 1 scant cup of the beaten eggs and sugar mixture into the melted clarified butter. Thoroughly whisk the two together.
  8. Using a big balloon whisk or slotted skimmer or rubber spatula, fold in ½ cup of the flour into the remaining whipped eggs. Repeat the remaining flour mixture until the flour disappears.
  9. Gently fold in the butter mixture, making sure not to deflate the batter.
  10. Pour into prepared pan and bake in oven for 20 to 25 min (if baking in 6 inch pans) or 25-30 minutes (if baking in 9 inch pan). The cake should be golden brown and the cake starts shrinking from the sides.
  11. Loosen the sides immediately and unmould onto a greased rack at once. Invert to completely cool.
Syrup:
  1. In a saucepan, bring sugar and water to a rolling boil, stirring constantly. Cover immediately and remove from heat. Allow to cool. Add liqueur of your choice.
Whipping cream:
  1. In a large bowl, whip cream until soft peaks. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, you will churn butter.
Prepare your fruit:
  1. Chop any bigger fruit for the filling into slices. Keep some pieces whole.
Assembly
  1. Soak the cakes with syrup on both sides. If you have a spray bottle or syringe it works best. I usually use 3 tbsp of syrup per side. Put the first layer on your cake board or serving tray. Add a layer of whipped cream and then add your sliced fruits. Add the second layer. Pipe the whipped cream and top with more fruits. Dust with powdered sugar.
Recipe by The Novice Housewife at https://novicehousewife.com/2016/07/02/classic-genoise-summer-berries-whipped-cream/