Genoise Rose served with homegrown strawberries and homemade Triple Berry Jam
This recipe is a typical genoise recipe. You start by heating eggs and sugar in a double boiler until the mixture is warm to the touch and the sugar is completely dissolved (test by rubbing the egg mixture between your thumb and index finger; it shouldn't feel grainy). Beat until quadrupled in volume. Then add the flour/corn starch mixture and the beurre noisette. Pour into the pan and bake until done.
After 30 minutes, the cake is done
The final product is a pretty cake in the shape of a rose. It's also one of the softest cake you'll ever touch. Although I've made genoise before, this recipe in particular struck me as extremely light. It also had a very tight crumb giving away its tenderness.
You can eat it plain, or serve it with fresh fruit and jam.
Or... make a sandwich! Take 2 slices of genoise and toast them (remain close to the toaster - they go from pale to burned in seconds). Then spread (Triple Berry) jam on both slices. Arrange sliced strawberries on one slice. Spread strawberry mousse (or whipped cream) on the other slice. Put both slices together and cut diagonally. Take a bite then close your eyes. Let your taste buds have some fun. The cake slices are soft on the inside and crunchy/toasty on the edges, complimented perfectly by the creamy, and fruity filling.
This is a Genoise sandwich with Triple Berry jam, sliced strawberries and strawberry mousse. It's toasty... I mean, tasty! :o)
- I skipped the syrup because I ran out of time but I would definitely add it next time. Without it, the cake was a bit on the dry side. However, when eaten with fruit, like juicy strawberries, it was fine.
- Hubby gave the sandwich a rating of 8.5 out of 10.
- Next time I would add some citrus zest to the batter for extra flavor. I would combine orange zest with orange juice in the syrup, or lemon zest with lemon juice in the syrup.