#kukpad4 Genoese biscuit (or Genoese biscuit) turns out fluffy and airy without the use of soda or baking powder. It is prepared without separating the eggs into whites and yolks. Genoise is a universal biscuit, with a thin and dense structure. Suitable for making cakes and pastries with a variety of fillings. Genoise blends harmoniously with almost any type of cream. Many French desserts are based on the Genoise biscuit. It can also be served with tea, simply sprinkled with powdered sugar or poured over with your favorite syrup.
Ingredients: large eggs, sugar, vanillin (or vanilla sugar 10 g), salt, flour, corn starch, butter
Cooking method:
Prepare the form in which we will bake the biscuit. I have a standard springform with a diameter of 24 cm. I lined the bottom with baking paper, did not grease the sides with anything. Turn on the oven to warm up to 175 degrees.
Combine flour with corn starch, mix with a whisk and sift through a sieve.
We break the eggs into the mixer bowl, pour all the sugar, add a pinch of salt, vanillin (or vanilla sugar), mix with a whisk until smooth and put the bowl in a water bath.
The water in the pot should boil slightly, and the bottom of the bowl should not touch the water. Constantly stirring with a whisk, heat the eggs to a temperature of 40-45 degrees. In this case, the sugar should completely dissolve, grains of sugar should not be felt between the fingers.
Having warmed up the mass to the desired temperature, remove the bowl from the water bath and beat with a mixer into a dense thick mass. While the mixer is running, melt the butter. It should be cold by the time it is added to the dough. If you will beat with a hand mixer, then the butter must be melted at the very beginning of cooking. The porosity and height of the biscuit will depend on how well the eggs are beaten. I whipped for about 10 minutes. The power of my mixer is 600 watts.
In two stages, add the dry ingredients to the whipped mass and mix gently, but quickly from top to bottom, so as to preserve the volume of the dough as much as possible. To the cooled melted butter put 3-4 tbsp. spoons of dough, stir until a homogeneous consistency and only then send it to the total mass of the dough. And again gently mix until smooth, but not very long.
Pour the finished dough into the prepared form and immediately send it to the preheated oven.
We bake for about 25-30 minutes on the top-bottom mode, without convection. When baking a biscuit, be sure to consider the features of your oven. We check the readiness of the biscuit with a wooden stick: it should come out of the middle of the biscuit dry and clean.
We take out the finished biscuit from the oven, turn it over onto a wire rack and let it cool slightly, without removing it from the mold. When the mold is safely warm, cut out the biscuit with a thin knife and remove it. Let the cake cool completely on a wire rack upside down. After complete cooling, wrap the biscuit in cling film and put it in the refrigerator for 6-8 hours or overnight. Then you can cut into cakes and use to make a cake.
I cut the biscuit into two cakes, as I had planned. If desired, the ruddy edges of the cakes can be cut off. If you want to get a biscuit higher and cut it into 3-4 cakes, then use a baking dish with a diameter of 22 cm for baking. Just keep in mind that the mold must have sides at least 7 cm high, since the dough will not enter the mold with low sides.
In the refrigerator, the biscuit can be stored for 3-4 days, in the freezer - about a month. If you strictly follow all the proportions and recommendations of the recipe, you will get the perfect base for any cake or pastry. The main advantage of Genoise biscuit is that it is easily soaked and acquires the taste and smell of impregnation.
I made a cake with sour cream from Genoise biscuit.
Bon Appetit! Delight yourself and your loved ones with a delicious and beautiful dessert!