Génoise aux Fruits
Food Recipe
Ingredients
For the Sponge
4 eggs, room temperature
1/2 cup white sugar
2/3 cup all purpose flour
60 g butter, melted
1 tsp vanilla extract
For the Syrup
1 cup water
1/3 cup sugar
1 vanilla pod
For the Vanilla Cream
500ml whipping cream
1 tsp vanilla extract
250 g peaches, sliced
200 g raspberries
100 g blackberries
1 kiwi fruit, sliced
100 g almond flakes
50 g chocolate curls
Method
Preheat oven to 180 oC. Grease a 20 cm round pan and line the base with parchment paper.
Combine eggs and sugar in large heatproof bowl, place over a saucepan of simmering water.
Do not allow water to touch base of bowl. Beat with an electric mixer for about 10 minutes.
The mixture will turn thick and creamy. Remove bowl from saucepan.
Beat mixture until it reaches room temperature. Sift half of the flour over egg mixture.
Carefully fold in flour. Sift the remaining half into bowl and fold into mixture.
Working quickly, fold in melted butter. Pour mixture into prepared pan.
Bake for 20 minutes. Turn immediately, top side up, onto parchment covered wire rack.
If you are making a layered cake, make a second sponge using the above recipe.
For the syrup, bring water and sugar to the boil for 5 minutes. Add the vanilla pod.
Cool the syrup to room temperature. Spread over the sponge to moisten it evenly.
Beat cream, icing sugar and vanilla together with an electric mixer until stiff peaks form.
Spread one sponge with a generous layer of cream and top with some peach slices.
Carefully balance the second sponge on top of the cream layer and spread with more cream.
Decorate with fruit, almond flakes, chocolate curls and remaining cream.
Keep covered and refrigerate until serving time. Makes 8-10 pieces.
Source: inspiredtobake.wordpress.com