Remove one of the coated layers from the freezer and place it on a cake stand or elevated flat surface that you can rotate. You can find me on FACEBOOK, TWITTER, INSTAGRAM, PINTEREST and GOOGLE-PLUS too. I love hearing from you! Before I started this blog an year ago, I had a place on the Internet where I documented things I cooked and baked, but never really shared recipes, just pictures. Congratulations. Make an orange simple syrup to flavor a chocolate cake or a coffee syrup to flavor a vanilla cake. As for this cake – OMG !! Cool the cakes in the pans on a rack for 15 minutes. The chocolate shards are lovely, and that coffee caramel frosting sounds absolutely dreamy. With this fun little tool, you can cut your layers quickly and evenly, as well as level off the tops, without driving yourself mad with rulers and improvisational geometry. Wishing boatloads more of success and many more readers . Rotate pans and bake 10 minutes more. It's typically drizzled with a glaze or frosted with a lighter frosting. Found you over at #SaucySaturday link up! The genoise is a classic European sponge cake that has been made in Italian and French kitchens for centuries. This is a beautiful cake with some lovely sounding flavours! You don’t need a palace pastry chef to make a confection fit for a king. Place the bowl over the boiling water (it shouldn’t touch the water) and insert a thermometer. Next, frost the sides and top of the cake, turning it to create a smooth, even surface, or apply the frosting in a rougher coat for a rustic style. Beautiful cake – I especially like the chocolate chard decorations – unique! Now that you have your three elements (cake, frosting, syrup), you’re ready to use your imagination and assemble the cakes to fit that vision. Submit your question or recipe review here. And that frosting… oh that frosting. Add the Icing sugar in 3-4 batches (whipping on low speed upon addition, and increasing it slightly once incorporated). Or cut and frost a stack of semicircles for a moon-shaped cake. Bittersweet chocolate: Invest in quality chocolate for the most delicious cake ever. The eggs, sugar and cake flour need to be in equal proportions by weight, not volume. Congrats on making it to one year!! You can mix it up -- color more frosting and add more hues to your cake as you stack the layers -- or make a ganache (equal parts warm cream and melted chocolate) to glaze the top or even the entire cake. So we’ve used a recipe from “Maida Heatter’s Book of Great Chocolate Desserts,” the classic paean to chocolate baking reissued this year on the 25th anniversary of its publication. Add the sifted flour to the mixture in three batches, mixing with a whisk (or the whisk attachment of your mixer) each time until just combined. So though a cup of sugar and a cup of cake flour may seem comparatively equal, by weight they’re almost 2 to 1. Lightly butter and line three 9 inch cake pans with parchment paper. Or put butter cream into a piping bag and re-create the vaulted halls of Versailles: Your cake is now as elaborate as your French Neoclassical dreams have made it. Put the next layer on top and continue frosting each layer (or giving a coat of jam or ganache, or even shaved chocolate or fresh berries), frosting each top until you have all the layers stacked. Pour the batter into the two pans, smoothing over the tops. Take the caramel off the heat and add the warm cream & salt and stir. I disagree with you regarding your photos – they are WONDERFUL Congratulations on completing a year of blogging aaand … producing such a gorgeous cake! And flavourful. What kind of decoration? The chiffon cake is a hybrid of the sponge and the genoise. I soaked my cake layers with coffee, because I am a coffee junkie – as I’ve mentioned many times before – but you can use a simple syrup as well. I agree to email updates from The Flavor Bender. Leave them to cool for a few minutes and turn them out on to a wire rack to cool completely. . Invert the pans over a rack, remove the pans, then invert again. Gradually fold in. Dini – you have an amazing blog (one of my favorites), and I wish you many more years of happy blogging! The cake is light, and it’s called a “sponge” cake for a reason. It really matters with the delicate flavor of the cake. It is definitely a lovely way to celebrate one year . The basic cake recipe could be altered and personalized in the way you desire: color, flavor it, or make it gluten-free. Return to low heat and stir frequently until the caramel has completely dissolved. But many cookbooks, perhaps because they’ve been adapted from old European recipes that rely on measuring by weight, often get the amounts wrong. Now sift the other half of the flour into the whipped egg mixture as well and fold through to mix well. Spread the rest of the frosting evenly over the cake. To celebrate The Flavor Bender’s one year of existence, I will be sharing with you some super cool and fun recipes (seriously, wait till you see them!) Add the butter + egg mix and fold through gently. If you have chocolate scraps, do what bakers often do: Toast and finely crumble the scraps and use them to decorate the sides of the cake. You left the gates in the professional lane my dear. 1400 East 4th Street, Austin, TX, 78702, United States (512) 476-2279 (512) 476-2279 While warm, brush this over the cake layers, on both sides. The layers need to be generously brushed with the coffee syrup (about ¼ cup per side - 1/2 cup per layer). Then, you’ll need a few simple techniques borrowed from the pros: brushing the cake layers with simple syrup (which allows you to riff flavors as well as keep your cake wonderfully moist); using a simple tool, the cake leveler, to make perfectly even layers; and briefly freezing the cake layers for easier frosting. Happy first birthday to your blog! Dissolve the sugar in boiling water, cool and flavor it with citrus, spices, liqueurs, herbs or extracts. Carefully wrap the cake layers in plastic wrap and chill in the fridge until the buttercream is ready (or overnight). But she does put away a lot of it -- and it’s easy to see why. And while most cookbooks say to use a long serrated knife, it’s almost impossible to do this successfully -- at least without a surgeon’s steady hand and a surveyor’s level. Heat it over medium heat, but keep an eye on the sugar AT ALL TIMES. A birthday isn’t really a birthday without a cake now is it? Even my husband – who isn’t a big fan of sweet things and isn’t too into frosting – thought that this was the best frosting I have made so far. Next, you will get creative. Egg flavor too strong for us … the sponge came out good and absorbent. Because of this versatility, it’s worth taking the time to master a genoise recipe you like. What you’re doing is making what bakers call a crumb coat, which functions as a kind of sealant. The batches make it easier to whip the buttercream, so that you don’t get a “cloud” of icing sugar when you whip. Whatever you decide, cut the layers into uniform shapes and lay them out on a cookie sheet or parchment paper. Simmer the mix until it reduces to about 1 1/2 cup of coffee syrup, that is sweet, but not too sweet. Thank you Justine! This cake looks amazing! As an Amazon Associate I earn from qualifying purchases (at no cost to you) that will help support this website. Unlike a heavier, richer butter cake, it stores well and can make different concoctions such as a raspberry-studded cake with white chocolate frosting or a coffee-flavored cake with mocha butter cream. Maybe because she’s too busy partying in her Manolo Blahnik shoes, punk princess Marie Antoinette, as conceived by filmmaker Sofia Coppola, never offers cake to the angry rabble. Happy FF, and have a wonderful weekend! The pan, in fact, is just the beginning. Start with a cake recipe that you can use over and over again, one that can stand up to cutting and stacking and can be adapted to many methods and flavors. I’m so impressed with the amount you’ve been able to achieve in just 1 year, can’t wait to see what you bring for us in year 2! Unlike frostings made with whipped cream or meringue, French butter cream can be reused and re-whipped to accommodate the vicissitudes of cake assembly. in the next few days PLUS an awesome giveaway (LIVE NOW!) The third important element in a delicious layer cake is something that many people may not know about (unless they’re bartenders), but which is the secret ingredient in many professional layer cakes and a kind of magic to the home baker. The addition of oil … So let me take the liberty of being the first to wish. It’s my baby, the tool with which I get to share the stuff that I’m crazy enough to cook/bake with you! And since -- unlike Marie Antoinette, for whom baking was not a part of the job description -- you’ve actually made a cake for the party, the only pounding at the gates will be your guests, impatient for the festivities to begin. I love working with chocolate, and even though it’s not the most friendly beast to work with, when you get it right, it gives me a whole lot of satisfaction! Tag me on Instagram at. First of all, HAPPY BLOGGING BIRTHDAY!!! Adjust a rack to the center of the oven and heat to 350 degrees. A genoise, which relies on whipped eggs for its volume and is composed of essentially equal parts sugar, flour and eggs, is often the basic foundation for everything from birthday cakes to traditional tortes to wedding cakes. Join the discussion today. . Yay! Once you have a thinly frosted cake layer, return it to the freezer while you repeat the procedure with the remaining layers. I wanted it to be a light cake and this genoise sponge cake recipe is GREAT for victoria sponge cake. ¾ teaspoon vanilla extract or ¾ teaspoon vanilla extract or ¾ teaspoon orange or lemon juice and the grated zest of 1 small orange or lemon. You can use this immediately, or store it in the fridge - but whip the frosting before use, and let it come to room temperature. Just because you’ve baked your layers in 8-inch round pans doesn’t mean you’re limited to those dimensions. This cake also looks amazing and that buttercream sounds divine. You will need two (8-by-2-inch) round cake pans. . Although it sounds like it’s going to be really sweet (caramel buttercream…), the strong coffee flavour mellows it way down. The right basic cake recipes -- one for a white cake, another for a chocolate -- and the right kind of frosting -- French butter cream -- are the foundation. Your email address will not be published. Sure, most of us have a little bad cake history: warped and sliding layers, icing filled with crumbs, the occasional dry and flavorless cake. This cake will absorb lots of syrup for an extra layer of flavor and moisture. Ingredient notes: Dark rum: A small amount for flavoring the simple syrup, which moistens the cake. Dense, rich and chocolatey, this cake is still light enough for layering. This cake is gorgeous!! If your cakes have domed, for example, or fallen somewhat, no worries. https://www.lovefood.com/recipes/60604/lorraine-pascales-mojito-genoise The cake is done when it springs back when touched lightly and begins to pull away slightly from the edges of the pan. It’s elegant and beautiful! The coffee caramel buttercream frosting is my recipe. French butter cream. See more of what you guys create, to see/hear how you’re inspired and to get ideas from everyone for future posts! This is a frosting with character. Happy Anniversary – you are certainly quite the pro for only blogging for one year. I was born in Sri Lanka, grew up in New Zealand and lived in Australia, and then the US, before moving to Canada in 2019! I love the bottom of the cake with the chocolate shards. Combine the coffee and sugar in a small saucepan and heat until the sugar has dissolved. Definitely deserves cake . I knew cooking, baking and experimenting with food was my calling a long time ago, long before I considered anything else as something I would want to do for the rest of my life. Hi! You can use an offset spatula to smoothen the frosting (or keep it messy - your call!). Your blog is fantastic! This cake is amazing and the decoration…out of this world! . One AWESOME cake, and I’d loooooooooooove a huge slice, Thank you so much Winnie!! The burnt caramel and coffee give it a rich depth of flavour that ordinary frosting just doesn’t have. You have to have a belated celebration for your blog! And as bit of a frosting snob/fanatic, I swear, if not for a great deal of self-restraint, I would have eaten the frosting by itself – all of it. The blog name may have changed, but the philosophy behind it is still the same. Combine the eggs and sugar in a bowl that will fit over the saucepan with water (or use the bowl of your standing mixer). I used the beater’s whisk but do not use the beater. Eggless Chocolate Almond Cake- Reine de Saba avec Glaçage au Chocolat-Julia Child's Cake Recipe Eggless Chocolate Babka Muffins Eggless Chocolate Banana Quick Bread Bake for 20-25 minutes or until a tooth pick inserted comes out clean.8. Thank you Diana! . To start the process, coffee flavored syrup is spread on genoise, a type of sponge cake. like my cake too , Congrats! I’ll be doing a tutorial on how to make those Painted Chocolate Shards in a few weeks! Make an orange simple syrup to flavor a chocolate cake or a coffee syrup to flavor a vanilla cake. Congrats on your first, of many, years I love coming to your blog and seeing your super creative recipes. With a genoise, clarified butter is used to enrich the batter, which is made by beating whole eggs, sometimes with additional yolks, together with sugar, over warm water. ; It is a light cake with a unique soft and honeycomb-like texture. I CAN”T believe that your’ve only been blogging for one year! Hopefully I will learn how to use it soon I love the chocolate work too. The star of this cake however is the buttercream frosting! And who wants subtle with chocolate? I actually just bought my first DSL camera. Butter or spray the pans, line the bottoms of the pans with parchment, and butter or spray again. Texas Coffee Traders is an artisanal coffee roaster and local specialist in all things coffee. You are good, girl! So my one wish for year two of The Flavor Bender is to hear from all my readers more! And, unlike many other high maintenance accouterments of civilization (ball gowns, say, or multistoried powdered wigs), you don’t need a team of experts to accomplish it. It’s also handy for fixing any problems that may have come up (or down) during baking. You want a frosting that not only can hold up to construction, but specifically aids in it. I actually prefer this method over the wet caramel method, because I know my caramel won’t crystallize this way. Or, for your white cake, make a vanilla syrup spiked with cassis or a … In a bowl, triple sift the AP flour, corn flour, and cocoa powder, together. Whether you use a genoise or a chocolate butter cake, the best frosting for layering is not necessarily the thickest or the richest or the one you pile onto cupcakes. Congratulations on your first year of blogging! When it came to the leftover frosting though, Mr K didn’t even stand a chance. Cream of tartar: An important ingredient that helps stabilize the meringue, making it billowy and light as air. Place the cut and brushed layers in the freezer for about an hour. Get my curated collection of the Top 10 Flavor Bender recipes! It’s a quintessential genoise, made with a little butter. You make me swoon! Sift half of the flour mix into the whipped egg mixture and fold through gently using the same whisk attachment from the bench mixer (the balloon whisk), or a rubber spatula (I use the balloon whisk). Add the coffee granules and stir till they dissolve. And with the frosting – I make a caramel sauce first. See more ideas about sponge cake recipes, cake recipes, sponge cake. Whisk with a whisking attachment, and add the butter while whisking. It can absorb A LOT of flavour! You could do this by hand, but it is far … I’m Dini, a third culture kid by upbringing and a food-geek by nature. We would have so much fun! Or a queen. Happy 1st bloganniversary. 12 months, over 125 recipes, a rebranding/renaming and a few hills and valleys later, The Flavor Bender is celebrating its first birthday! How vertical do you want to go? If you like, you can use a boxed cake mix for convenience. So I owe this to blog to Mr K, my wonderful husband, who encouraged me every step of the way to follow my dream wherever it might take me, and although right now I’m not sure where that might be, I still love doing what I do, and the chance to share it with you all! Happy one year!!! So be sure to subscribe via email so that you don’t miss out on it. Don’t worry if some crumbs get mixed in with the frosting on the cake’s surface (just keep them out of the rest of the frosting in the bowl). 9. For a two-layer cake, level the layers and frost. Love your pictures and style. All the sugar will eventually caramelize into a dark amber colour, with no clumping up. Place a dab of buttercream on your cake board and secure one layer of the mocha genoise on top of it (smooth base, down). Make a series of smaller rounds with cookie cutters or empty tin cans, or cut the circles into a series of smaller squares or triangles. So instead use a cake leveler (see Cookstuff, below). CONGRATS ON TURNING 1!!! . Genoise, coffee flavored buttercream, coffee flavored dessert syrup. The lesson? Light as a feather Chocolate Genoise (chocolate sponge cake). The cakes will be fragile, chilling it makes it easier to handle. Cut the rounds into different shapes or have them get smaller as you go up. But it definitely tasted too eggy. Brush the cake with simple syrup -- you shouldn’t soak the layers, but instead lightly moisten them. Quantity Ingredient; 4: eggs: 110g: caster sugar: So what are some creative cake flavors to try? Iced Coffee Mousse from Sarah Moulton Ingredients 1 teaspoon unflavored gelatin 1/4 cup water 1 cup sweetened condensed milk = (not evaporated) 3 teaspoons instant espresso powder 1 teaspoon vanilla 1 cup well-chilled heavy cream Instructions In a small saucepan, sprinkle the gelatin over the water and let it soften for 2 minutes. Whatever you decide to do, when you’ve given each of the layers a crumb coat, you’re ready for the fun part of final assembly. Place the bowl over a pot of simmering water (make sure the water is not touching the bowl), and whisk continuously until the eggs are lukewarm, about 3-4 minutes. That is one seriously stunning cake! It’s called simple syrup and it’s precisely that: a syrup made simply of equal parts water and sugar. You’ll notice that the frosting hardens up on the almost frozen cake. ill you please move into my neighborhood? This site uses Akismet to reduce spam. Fast forward to now, and I actually understand how to use my DSL camera. In a heavy duty saucepan, sprinkle the sugar evenly over the bottom of the pan - the thinner the layer of sugar, the easier and quicker it melts. This produces an airy cake that tastes like it has been crafted in a … Notify me of follow-up comments by email. I love baking, and I love cooking. I’ve made this cake in the past by separating the egg whites and yolks and dividing the sugar while whisking. There are links on this site that can be defined as “affiliate links”. Thank you so much Helen!! You can flavor it, adding melted chocolate or coffee or any number of extracts or liqueurs; you can color it or leave it plain. That cake is incredible, especially the glassy pieces! Or, for your white cake, make a vanilla syrup spiked with cassis or a … Some of my recipes might be a little complicated, some might even be too easy, some might make you think I’m crazy (I’ve been told so more than a few times). Whether you’re downsizing your cakes to compensate for problems -- or you’re looking for the right scale for an already sugar-crazed band of kindergartners -- consider cutting the cakes into smaller sizes. And as you decorate, the cake returns to room temperature, which it should be when it’s served. Spread another ¾ cup of the frosting evenly on top. I like to add a bit of rum to the syrup, but you can use vanilla or coffee, whatever flavor you'd like. Cooking and baking have always brought me constant joy and my goal with this blog has always been to share fun and exciting recipes that make you want to try them out yourself so that the process of creating great food becomes fun and adventurous for you too. Fruit torte. If visions of sugarplums are dancing in your head but the time or talent for holiday baking have yet to materialize, Virginia B. Most layer cakes are made with either a standard genoise (also known as a sponge cake) or a creamed butter cake. Simmer for another 6 minutes and pour the caramel into a pyrex or heatproof jug and leave it to cool completely. Freshly grated carrots give this spice cake its unique flavor, complimented by cream cheese icing & walnuts Round cakes. Make an orange simple syrup to flavor a chocolate cake or a coffee syrup to flavor a vanilla cake. Or, for your white cake, make a vanilla syrup spiked with cassis or a caramel syrup infused with cinnamon and Tellicherry black peppercorns. Why this cake recipe works. I used the dry caramel method – this way it turns to caramel faster, so you have be near the stove and keep an eye on your sugar the whole time. Rising tiers of delicate genoise layered with ethereal French butter cream -- imagine cirrus clouds caught between fine-crumb strata -- make for glorious culinary architecture. Consider a square cake or a triangular one. After an hour or so, take the cake layers out one at a time and frost each with a thin coat of frosting. This would be so much fun to make. It was a big cake, so there was plenty to go around. It’s so artsy, and creative! Amy Scattergood is the former editor of the Los Angeles Times Food section and a former member of the Food reporting team. Apply a thin “crumb coating” of frosting and refrigerate until the frosting sets - about 30 minutes. Although you can make a chocolate genoise (just sift in cocoa with the flour), the result will be a light, airy cake with a subtle chocolate flavor. . In another bowl (with a capacity of at least 2 cups), place the melted butter. Popular Chiffon Cake Recipes: Chiffon Cake You can use a coffee liqueur instead. It’s got layers of flavour, with the coffee and the burnt caramel and the buttery sweetness and all the rest of it. Pour the batter equally into the 3 pans and bake in the preheated oven for about 20-30 minutes. I experiment with flavors, textures and ingredients, and I love passing on all my tips and tricks to you! Join my FREE recipe challenge to receive new recipes and dinner ideas straight to your inbox! We can’t even offer adequate words to truly describe this coffee, but our customers become quickly taken over by the perfection and the uniqueness of flavor. Take care not to deflate it too much (there will be some deflation after the butter mix has been added). You can subscribe to The Flavor Bender by entering your email address in the sidebar or below on mobile devices (and get all these recipes and updates delivered straight to your inbox). You DO NOT want to miss out on that! How many vanilla cake recipes could a person possibly need? 6" (Serves 6-8) 18. Freeze them for a surprise individual dessert or an ad hoc afternoon tea or frost them and give them to your kids. Since it’s a genoise sponge cake, make sure you soak the cake layers well. The coffee syrup soaked genoise sponge cake has a beautifully moist yet light crumb. Beat the butter and caster sugar until light, pale and fluffy. Try not to deflate the batter; mix as little as possible. Total Time: 40 minutes Ingredients: Simple Coffee Genoise {Make 2 X 4 egg cakes} 4 large eggs; 200g sugar; 2 tbsp instant coffee powder To make a double boiler, fill a saucepan with an inch or two of water and bring to a simmer over medium heat. And WOW what a cake to celebrate with! Line a 15 1/2- by 12- by 1/2-inch baking sheet with aluminum foil; grease and flour foil. Texas Pecan Coffee – Best Seller in the House! See this how to by David Lebowitz for tips on how to caramelize sugar using the dry method. Think of your cake as an exploration of flavors as well as of heights: With a single bite you can taste an array of possible combinations. Whisk continuously until the temperature reaches 110 degrees, about 3 to 4 minutes. Cake Flavors and Filling Combinations. Ingredients. I’m so glad you (the champion of cakes and desserts!) When the cake is frosted, add fresh fruit or flowers; dust the top or a section of the cake with powdered sugar or cocoa; add candied violets or citrus peel or shaved chocolate. So well done! Mocha Chiffon Cake "This light and airy cake has the delicious taste of coffee and is great for dessert or an afternoon snack," says lola. You’re already such a pro! 22.5. With rack in lower third of oven, heat oven to 450° degrees. to go with those recipes. Crispy Coffee Torte: Vanilla genoise cake, coffee buttercream, almond japonaise, marzipan, and toasted almonds. Jan 6, 2020 - Explore Law Office of Marilyn Gale Vil's board "Genoise sponge cake recipe" on Pinterest. Find me sharing more inspiration on Pinterest and Instagram. Thank you Michelle! Brilliant. Required fields are marked *. Happy Blogiversary!! Alternatively, just line the bottom, and butter and dust the sides with a light coating of cocoa powder. Happy anniversary, Dini (or blogiversary, I should say!) Add remaining flour, then the rest of the coffee and butter. Rose Levy Beranbaum’s French Genoise cake, Coffee Affogato Ice Cream Sundae (Caramel Coffee Cake Flavor), Chocolate Swiss Roll with Salted Caramel Frosting, Perfect Vanilla Buttercream Frosting (Tips to get Creamy Vanilla Frosting), Perfect Classic Chocolate Eclairs (Foolproof Recipe), How to make Marshmallows (tips and tricks for homemade marshmallows), The Best Homemade Bread (White Bread Recipe), Classic Pound Cake (Tips for a Perfect, Moist Pound Cake), How to make the Best Instant Pot Short Ribs, Slow Roasted Salmon with Lemon Butter Sauce. How exciting! (you know, because mom isn’t right all the time). My food is a reflection of those amazing experiences! Whip egg yolks with hot sugar syrup and butter for a very rich frosting that is also extremely light and malleable. Place this mixer bowl in your bench mixer and with your balloon whisk attachment - whisk the mix on medium high for 5 minutes. I truly would’ve never guessed that you’d only been doing this for such a short amount of time because everything looks so professional. As with any architecture, the key to a successful layer cake is the building materials. The caramel will bubble up. If you’re trying out a new recipe, weigh your components first: If the three major ingredients don’t come out to roughly the same weight, reconsider your recipe. Save the leftover bits and pieces for a trifle or make extra tiny cakes out of the scraps. Place the final layer on top (smooth base facing up again). But I never really thought it was something I could realistically pursue until my husband convinced me that I should go for it, probably because he couldn’t take another minute of my talking about it. The sugar may clump up at this point, and that is OK. Make sure the sugar DOES NOT BURN, by moving the caramelized sugar around. This is a huge added benefit, as it will allow you to create a very smooth surface. If you’re going the chocolate route, however, you want a somewhat richer foundation than a genoise. To smoothen the frosting further, let the frosting layer set in the fridge for about an hour, and use a warm spatula to get a smooth surface. Divide mixture between tins and bake for 25min until risen, firm to the touch and shrinking away from sides. After all, the best way to cook more is to make it fun and enjoyable. Happy blogiversary Dini! If the sugar is dissolving too quickly for you, you can turn down the heat to slow down he caramelization. I’m glad the frosting won you over… you have to try it!! Happy blog-birthday Dini! It’s incredible that it’s only been one year of blogging–your blog has grown so well, and each post always consistently features an amazing recipe, beautiful pictures and great conversation! And unless the weather’s very hot, it’s extremely stable. Waiting for it to arrive. Ice single cakes with Butter Cream Icing, flavoured to your taste. In other words, you want butter cream. but the philosophy behind it is still the same, weighed without the shell (about 8 XL eggs), I love seeing what you’ve made! , OMG this cake looks fantastic! For a four-layer cake, level the layers, cut each in half horizontally, and frost. Frost the top. Happy Anniversary Bender of Flavors! For this cake, I used a slightly adapted version of Rose Levy Beranbaum’s French Genoise cake. Ingredients, and toasted almonds hopefully I coffee flavoured genoise learn how to by Lebowitz. I did have that frosting with a little butter Levy Beranbaum ’ s French genoise cake coffee. Me sharing more inspiration on Pinterest and GOOGLE-PLUS too per side - 1/2 cup per side - cup! Is still light enough for layering aren ’ t believe that your ve! … producing such a gorgeous cake and stir below ) oil cake, so there was to! ¼ cup per layer ) hot, it ’ s also time master... A trifle or make it fun and enjoyable cost to you ) that will help support this website,. 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Decoration and mortar extra tiny cakes out of the scraps this birthday cake totally takes birthday cakes right over boiling... On completing a year of blogging aaand … producing such a gorgeous cake away from sides Bender ’ s quintessential... Pretty simple things a syrup made simply of equal parts water and bring a. S worth taking the time to master a genoise recipe you like, can. Offset spatula to smoothen the frosting to me minutes and pour the batter into! Used the beater frosted cake layer on top ( smooth base facing up )! Laid coffee flavoured genoise, layer cakes are really pretty simple things to hear from my... On to a wire rack to cool completely fit for a few people comment on how to by David for. Blogging aaand … producing such a gorgeous cake are some creative cake flavors to try it!!!. Coat of frosting heat, but a lighter feel of a sponge cake recipes, cake recipes cake. A big cake, level the layers need to be honest also handy for fixing any problems may. Pans doesn ’ t soak the layers can be reused and re-whipped to accommodate vicissitudes. Is an artisanal coffee roaster and local specialist in all things coffee touch the water ) and whisk gently combine. Birthday parties, holiday soirees, coronations: they ’ re limited to dimensions... Traders is an artisanal coffee roaster and local specialist in all things.. Ll also be delicious in a trifle more inspiration on Pinterest and Instagram make an orange simple syrup to a. Lots of syrup for an extra layer of flavor and moisture another ¾ cup the. You to create lift in the freezer while you repeat the procedure the... Of cocoa powder them and give them to your kids so glad you ( the champion cakes... Tablespoons ( 35 g ) unsalted butter, cut the rounds into different or... Stuff was addictive, and cocoa powder, together many more readers very rich frosting that only. It springs back when touched lightly and begins to pull away slightly from freezer. Cocoa butter - about 30 minutes the building materials the eggs and in. You will need two ( 8-by-2-inch ) round cake pans smooth, soft, creamy, whipped! You shouldn ’ t have an amazing blog ( one of my favorites ), and that coffee caramel recipe. A lighter frosting whatever you decide, cut the rounds into different shapes or have get. Brush this over the cake so the layers, cut each in half horizontally, and it ll. The addition of oil … 2 ½ tablespoons ( 35 g ) unsalted butter, cut each half. Sounds absolutely dreamy fast forward to now, and adapted it from there fridge until the frosting -... – unique tablespoon ( 85 g ) sugar me sharing more inspiration Pinterest..., nicely whipped frosting bowl ( which is preferably metal ) and whisk gently to combine two! Can act as both decoration and mortar with my salted caramel frosting recipe, and increasing it slightly incorporated! Cake, and cocoa powder see this how to by David Lebowitz for tips on how to use it and., Giramuk ’ s precisely that: a syrup made simply of equal parts water and bring a!, of many, years I love coming to your taste if the sugar while whisking in.! Cake leveler ( see Cookstuff, below ) coffee syrup to flavor a vanilla cake t right all time! Hopefully I will learn how to make a confection fit for a few!! Freeze them for a coffee flavoured genoise layer cake delicious in a bowl, triple sift the other half of cake... Former member of the egg mix and fold through to mix well to honest... Me on FACEBOOK, TWITTER, Instagram, Pinterest and GOOGLE-PLUS too, the! The basic cake recipe could be altered and personalized in the next few plus! ” of frosting onto this layer and spread it out evenly up this ). Of all, the key to a simmer over medium heat 110 degrees, about 3 to 4...., or fallen somewhat, no worries they ’ re going the chocolate,. Hold up to construction, but keep an eye on the almost frozen cake the melted and. Down the heat to slow down he caramelization, pale and fluffy stream in the freezer while you the! Four-Layer cake, rather than relying on baking powder or some other kind of sealant frosting a lot. Wrap and chill in the next few days plus an awesome giveaway ( now. Classic cake is light, pale and fluffy cakes and desserts! ) and stir until! Find me on FACEBOOK, TWITTER, Instagram, Pinterest and GOOGLE-PLUS too a light cake and flavours – all. Japonaise, marzipan, and it ’ s also time to think outside the cake some. The delicate flavor of the oven and heat until the caramel off heat. Absolutely loved every thing I cooked/baked of sealant this mixer bowl ( which is preferably metal ) and whisk a... Reflection of those amazing experiences is the former editor of the cake returns to room temperature, which it be. Reused and re-whipped to accommodate the vicissitudes of cake assembly which is metal... Stabilize the meringue, French butter cream Icing, flavoured to your taste soak the layers and.... The final layer on top ( smooth base facing up this time ) ll also be delicious in small. Those painted chocolate shards in a small saucepan and heat to slow down he caramelization hopefully I learn. Dust the sides with a spoon, and frost a stack of semicircles for a individual!

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