Genoise Tres Cafe

I had the opportunity to bake with the Heavenly Cake Bakers this week and the project was Genoise Tres Cafe! Coffee isn't my most favorite of flavors but my hubby likes it and I didn't want to fall too far behind besides we were having guests so it was a good opportunity. The last time I attempted a genoise I found it to be a bit dry. Some of my fellow bloggers suggested that perhaps I didn't use enough of the simple syrup to moisten the cake. So I listened this time (see...sometimes I really do listen) and well......let's start from the top!

The genoise for this project called for beurre noisette (remember, that's browned butter..yum!!!) which is really why I didn't hesitate. Also in attendance was vanilla, eggs, superfine sugar and Wondra flour (I substituted cake flour). Rose suggested adding coffee extract or instant expresso which will eventually give you the "Tres" in "Tres Cafe". But, I decided to skip that part thus allowing the beurre noisette to stand out.

The next component was to be coffee syrup. This of course I did with sugar, water and instant expresso powder. I followed Rose's directions this time and soaked the bottom of the cake and the top of the cake with all of the syrup. If you look closely at the next photo you can see the syrup line.

The third component was a Mocha Whipped Ganache with chocolate, instant coffee powder, heavy cream and vanilla. This took me three tries to get and I still don't think it was perfect. Here is the directions: In a food processor, process the chopped chocolate with the coffee powder, until very fine. Scald the cream. With the processor running add the cream through the feed tube. Process until smooth. Scrape the mixture into the bowl of the mixer and chill 50-60 minutes. Stir the bowl 3 or 4 times, it will start to thicken as it chills. Do not allow the mixture to get too cold or it will thicken too much to whip. Well, of course this was try one- too thick to whip. So I warmed it again and chilled it again (much less time but I was making a smaller amount so that makes sense). Next using the whisk attachment whip the ganache on medium speed until it lightens...don't over beat or it will become grainy. Ok this was try #2, it was grainy. So again I warmed it and chilled it. This time I was very careful. I still don't think it was perfect. In any case I frosted the cake, chilled and served.

This genoise was definitly better than my last attempt. I do believe the beurre noisette AND using the proper amount of syrup made all the difference. The ganache just melted in your mouth.

And the coffee flavor wasn't over-powering. As you can see I made a smaller cake cutting everything in half. In spite of the size, amount of coffee flavor, failed attemps at making the whipped ganache, it was a very nice cake enjoyed by all.

Genoise Rose with Triple Sec Syrup

This week with the Heaenly Cake Bakers group the selected project was the Genoise Rose soaked with a Triple Sec syrup. But first a little about the genoise cake. Genoise is a french term for a sponge cake that was originally taken from Italy. Its distinguishing technique is that the eggs and sugar are heated together over hot water before being whisked. The genoise is usually used for special occassion cakes, wedding cakes, jelly rolls and petits fours. The crumb is strong and capable of holding liquid without getting soggy. The cake is typically soaked in flavored syrups to add moisture and another layer of flavor. Some versions have no butter while others can have 2-8oz of butter. The key to success is in the folding of the dry ingredients into the whipped eggs. Since the eggs are whipped to add tons of air it is important to keep it there. Therefore a light hand in folding is a must, so read the directions in your version very carefully.

This week it was Rose Levy Beranbaum's version, the Geniose Rose baked in a metal rose tube pan. I however do not have a rose pan but I do have a mini bundt pan just waiting for its chance to shine. The last time I used this pan was a disaster. I was being very stubborn (if you know me you will agree I can often be very stubborn), I just did not want to use a "baking spray". There was something chemical about it that I was not willing to expose my family or friends to. I buttered the pan diligently then floured it. Alas it was not enough and sadly my little cakes would not come loose from the pan. This time I wanted not only the little darlin's to come loose but I wanted them to remain completely in tack, no divots. Where am I going with this you ask? All this was just to make a point, that being- use a baking spray with flour as the recipe suggests when preparing the pan of your choice for this project.

Back on track now. The list of ingredients is pretty short with two very interesting changes from the verison I usually prepare. Rose calls for beurre noisette (or clarified butter) this adds a delicious nutty taste to the cake. Vanilla, eggs, sugar, cake flour and cornstarch also different from my norm. The cornstarch and cake flour will help give the cake a nice rise.

After preparing your pan of choice set it aside. Next is preparing the neurre noisette (aka: brown butter). To do this heat the butter (a little more than called for) in a heavy saucepan until the milk solids are golden. Then strain out the solids through a fine-mesh strainer into a heatproof cup.Stir in the vanilla, cover and keep warm.

As I mentioned earlier the eggs and the sugar are warmed over a pan of simmering water just until lukewarm to the touch, stirring constantly. They are then whipped on high for at least 5 minutes. The eggs will be light yellow, thick, airy and quadruple in volume. While you whip the butter, sift the flour and cornstarch; set it aside.

Now on to the mixing and folding. Take about one cup of the egg mixture and whisk it into the butter mixture. Sift half of the flour-cornstarch over the top of the egg mixture. With a large balloon whisk fold gently yet rapidly until the flour has been absorbed. Repeat with the remaining flour. Fold in the butter mixture just until incorporated. Pour the batter immediately into the prepared pan. Bake 20-30 minutes on 350 degrees. The genoise cake should be unmolded as soon as it has been baked, onto a wire rack that has been coated with baking spray to avoid collapse. Yay! Success! The little cakes fell out of the pan with ease! Ok, so maybe I'll keep a can around to use with this pan. Let cool completely.

In the meantime preparing the syrup is a snap. Sugar and water are combined to make a simple syrup to which Triple Sec is added when cooled. I can easily see that any number of liquours can be used for flavoring. The cake is soaked with this syrup after it has cooled completely.

I found this cake to come together easily, have a beautiful fine crumb and hold the syrup well- as stated in Rose's introduction to this cake. On the same note, I found it to be extremely dry and I needed additional syrup to make it edible on its own. That being said I would not hesitate to use it again in a Tiramisu Cake or any other cake that was to be soaked with a syrup.

I look forward to next week's ice cream cake!