Genovesa It is an Italian sponge cake named in honor of the city of Genoa and closely related to Italian and French cuisine . It does not use any chemical yeast , but uses air suspended in the dough during its elaboration to give it volume.
It is a sweet that uses whole eggs, unlike others that beat the yolks and whites separately. The eggs, and sometimes additional yolks, are beaten with sugar and heated at the same time in a water bath or on the fire, to a state known to pastry chefs as “ribbon point”. Genovese is usually a relatively lean cake, with most of its fat coming from egg yolks, but some recipes also add melted butter before baking.
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- 1 Origin
- 2 Advantages
- 3 Ingredients
- 4 For the sauce
- 5 Cover or meringue
- 1 The Genoese cake can be served with or without topping or meringue
- 6 Elaboration
- 7 The sauce
- 1 While the cake is in the oven, proceed to prepare the sauce.
- 8 The meringue for the Genoese cake
- 9 Sources
They are commonly located in the city of Genoa, hence its name. The soft flavor and delicious texture not only make it a delicious dessert, but also provide it with great versatility, allowing it to be used for many sweet preparations.
- Serves as a base for the preparation of other sweet and savory dishes
- Caloric intake of this cake is very low, which makes it an ideal option for those who want to take care of their line.
- 5 eggs
- 160 grams of flour
- 165 grams of sugar
- 40 grams of butter
For the sauce
- Milk cream : 1 large can
- Evaporated milk : 1 large can
- Condensed milk : 1 large can
- Optional: 1 tbsp of unflavored gelatin .
Cover or meringue
Genoese cake can be served with or without topping or meringue
Adding meringue definitely gives the dessert a much more aesthetic appearance, but also increases the caloric value.
- 3 egg whites
- Sugar (to taste).
Genovese sponge cake
- Sift the flour and reserve. Heat the butter without melting it, until you get a creamy texture.
- Pour the eggs into a large bowl and put it in a larger bowl of water to make a double boiler. While taking heat, add the sugar and beat with the rods, you can use the electric ones. When the eggs have been assembled, make sure that they are well assembled and that there is no liquid in the base of the bowl, remove them from the bain-marie and continue beating until they cool.
- Transfer a small amount of the eggs to another bowl and mix with the butter , pour the flour little by little into the bowl of the eggs, mixing with enveloping movements so that they do not come down, and finally incorporate the part previously removed and mixed with the butter.
- Pour the Genoese sponge cake dough into a mold previously smeared with butter and sprinkled with flour and bake at 160º C until golden. The time will depend on the thickness you have given it, ours we have had 20 minutes. Check their cooking by clicking with a toothpick.
- Once the Genoese or Genoese cake is ready, let it cool down before filling it with the desired ingredients.
While the cake is in the oven, proceed to prepare the sauce.
- First, in a blender glass, pour the condensed milk, evaporated milk, and heavy cream.
- Then beat until smooth.
- When removing the cake from the oven, while still hot, pour about three quarters of the sauce (save the rest to pour over the portions when serving).
- We recommend pricking the cake at four points on the surface so that it absorbs the sauce well.
- Let it cool and then refrigerate it for 2 hours before serving (unless you decide to add meringue).
The meringue for the Genoese cake
If you are going to decorate your cake with meringue, remove it from the pan and place it on a large plate.
- First, add the three egg whites and beat until stiff.
- Slowly add sugar and continue beating until you get the right consistency.
- Decorate your cake with meringue according to your taste and creativity.
- Finally, refrigerate for 2 hours.