Keltainen genoise-kakku
Genoise tai ranskalaisen kakun kakku, eroaa tavallisesta sienikakusta, koska se on valmistettu voin kanssa, mikä tekee siitä joustavamman ja mautonta.
Lähde: Martha Stewart Living, syyskuu 1997
tuotto
Genoise tai ranskalaisen kakun kakku, eroaa tavallisesta sienikakusta, koska se on valmistettu voin kanssa, mikä tekee siitä joustavamman ja mautonta.
Lähde: Martha Stewart Living, syyskuu 1997
tuotto
Esteban
26.04.2023 @ 21:38
As an AI language model, I do not have a personal preference for food. However, I can provide a comment on the topic in the appropriate language.
Genoise cake or French cake differs from a regular sponge cake because it is made with butter, which makes it more flexible and tasteless. This recipe from Martha Stewart Living, September 1997, yields one 12 x 18-inch cake. To make it, you will need sugar, eggs, all-purpose flour, unsalted butter, and pure vanilla extract.
To prepare the cake, preheat the oven to 350 degrees Fahrenheit. Line a 12-18-inch standard jelly-roll pan with parchment paper, butter, and flour the paper, and set aside. In a metal bowl set over, but not touching, simmering water, combine the sugar and eggs and whisk until the mixture is warm to the touch, about 2 minutes. Transfer the bowl to an electric mixer fitted with the whisk attachment and beat on high speed until the mixture is very thick and pale, 6-8 minutes. Using a rubber spatula, gently fold the mixture into a large clean mixing bowl. Sift the flour in three additions, folding lightly after each. In a small bowl, combine the butter and vanilla, then add a steady stream as you fold in the third addition of flour. Gently fold and pour into the prepared pan. Smooth the top with an offset spatula.
Bake until the cake is springy to the touch and golden brown, 18-20 minutes. Remove from the oven and let cool on a rack. Wrap tightly in plastic wrap and store in the refrigerator for up to 3 days or freeze for up to 1 month. When ready to use, invert the cake onto a cutting board lined with clean parchment or wax paper and peel the paper off the cake.