How To make Genoise with Amaretto& Chocolate
CAKE:
2/3 c Sugar
7 lg Eggs
3/4 c Flour, all-purpose
3 tb Cornstarch
2 ts Rind, lemon, grated
FILLING:
3 c Cream, whipping
6 oz Chocolate, chips,
-- semi-sweet 1/4 c Amaretto
1 Genoise, 9-inch, split
Genoise: ??? Sift the flour and cornstarch together 3 times into a small bowl. Set aside. In the top bowl of a double boiler, mix the eggs and sugar together. Heat over hot water to 115 F beating until doubled in volume. Carefully fold the flour, cornstarch and lemon rind into the egg mixture. Pour into greased and floured 9-inch cake pans. Bake at 425 F until set and springy. Remove from pans and cool on cake racks. Amaretto and Chocolate Filling: ?????????? Heat cream to 180 F. Stir in chocolate chips and remove from heat. Stir to melt, then chill overnight. Assembly: ??? Put half of the genoise on a cake pan and sprinkle with half of the Amaretto. Whip the cream mixture until stiff. Spread 1/4 of the mixture on the cake. Add top layer of cake and sprinkle with the remaining Amaretto. Ice top and sides of the cake with the chocolate filling, reserving some of it to pipe through a pastry bag for finishing decorative touches. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Warren Le Ruth, Le Ruth's Restaurant, New Orleans
How To make Genoise with Amaretto& Chocolate's Videos
Tiramisu Cake Recipe | 2 in 1 Chocolate cake and Tiramisu
#Tiramisu_Cake_Recipe | 2 in 1 #Chocolate_cake and #Tiramisu
After a long pause, I decided to share with you a very delicious cake recipe in which I combined my author's recipe Tiramisu and chocolate shortcake with boiling water.
The cake is moderately sweet but if you like very sweet cakes then you need to increase the amount of sugar in the recipe. The combination of chocolate cakes, strong coffee with amaretto and a layer of airy mascapone cream is divinely delicious!
I wish you good health and delicious baked goods!
If you have any questions please email me in the comments and of course share your results!
Our baking mold size: 20-25 cm
The ingredients are
Dough :
2 eggs
200g sugar
200 ml milk
180 ml vegetable oil
10 g baking soda
1/2 lemon
60g cocoa
400g wheat flour
200ml boiling water
Divide into two identical forms and bake at 140-160 C top/bottom mode without convection for about 25-30 minutes.
The cream:
250g mascarpone cream cheese
400 ml cream (32-35% fat)
100g sugar
Impregnation:
200 ml espresso coffee ( strong coffee)
2 tbsp amaretto
100g cookies
Preheat the oven to 160 C, for the dough mix all the ingredients together and add the boiling water at the end. Bake the pastry for about 20-25 minutes, check readiness with a skewer; it should be dry. After baking, leave the cakes to cool completely on a rack. Make a strong coffee and also leave it to cool, just before stacking the cake add the almond liqueur. Beat the cold cream with the sugar and gradually add the mascarpone cheese until the cream is creamy and stiff.
Put the cake together: soak the chocolate cake in the coffee and spread the cream, dip the sponge cookies in the coffee and spread them on the chocolate cake, then spread the cream on the cake, put the cake on top and cover with the cream. Make sure to leave the cake in the fridge overnight to soak up all the flavors! Sprinkle with cocoa powder if desired!
Let it taste delicious!
Vegan Chocolate Mousse ~ Almond Sponge Cake Recipe Only on Gretchen's Vegan Bakery!
New recipe for Almond Sponge cake paired up with my famous vegan chocolate mousse! Amaretto truffles and buttercream icing for the most perfect layer cake you will ever try! Not too sweet this cake is reminiscent of a European style genoise sponge cake!
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Making The Elaborate OPERA CAKE
The Classic Opera Cake featured on Masterchef is known for the detailed and elaborate layers to it. It has a reputation for being incredibly difficult and many shy away from attempting to make it. The french cake includes espresso, alcohol, almond powder, chocolate and sponge cake. Believe me, it's not as difficult as perceived!
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For almond sponge cake
3 tablespoons cake flour (not self-rising), sifted after measuring, plus additional for dusting pan
2 whole large eggs at room temperature for 30 minutes
1 cup almond flour (3 1/2 oz) or 2/3 cup blanched whole almonds (see cooks' note, below)
1/2 cup confectioners sugar, sifted after measuring
2 large egg whites at room temperature for 30 minutes
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 tablespoon granulated sugar
2 tablespoons unsalted butter, melted, foam discarded, and butter cooled
For coffee syrup
1 teaspoon instant-espresso powder
1/2 cup plus 1 tablespoon water
1/2 cup granulated sugar
1/4 cup Cognac or other brandy
For coffee buttercream
2 teaspoons instant-espresso powder
1/4 cup plus 1 tablespoon water
6 tablespoons granulated sugar
2 large egg yolks
1 stick (1/2 cup) unsalted butter, cut into 1/2-inch cubes and softened
For chocolate glaze
3/4 stick (6 tablespoons) unsalted butter
7 oz fine-quality bittersweet chocolate (not unsweetened; preferably 70 to 71% cacao), coarsely chopped
1 offset metal spatula
1 candy thermometer
1 small sealable plastic bag
(진한 오렌지향 케이크) 오렌지 스펀지 케이크 만들기, 기본 스펀지 케이크, 쉬운 케이크 만들기,Orange Sponge Cake [홈베이킹], 쿠킹씨 cooking see
▶구독 & 좋아요는 좋은 컨텐츠를 만드는 큰 힘이 됩니다 ^^
♡공유 많이 해주세요.
레시피는 영상 더보기를 클릭하시면 되세요.
▶페이스북 :
▶인스타그램 :
▶블로그 :
▶영상속 제품 링크
흰설탕
박력분
바닐라 익스트랙
핸드믹서
오븐
(구매 했을 경우 작지만 소정의 수수료가 나오며, 저에게는 소중한 힘이 됩니다.)
(진한 오렌지향 케이크) 오렌지 스펀지 케이크를 만들어 보았어요. 기본 스펀지 케이크이기도 하며 쉬운 케이크 레시피라 어렵지 않게 만들어 볼수 있어요.
무엇보다도 오렌지 향이 정말 일품인 케이크 입니다.
드셔 보시면 아마 반하실꺼에요.
베이킹 파우더는 넣지 않고 만들 수 있어요.
기본 스폰지 케이크 레시피이며 영상 처럼 따라 만드시면 오렌지 향도 풍부하지만 부드러운 식감의 케이크를 만들 수 있을꺼에요.
재료는 오렌지 이외에 정말 간단하고 초보자가 만들더라도 실패없이 누구나 쉽게 만들도록 하였어요.
쉬운 레시피이고 어렵지 않은 베이킹이라 제가 하는 과정 그대로만 한다면 집에서도 간단히 스펀지 케이크를 만들 수 있어요.
케이크 1호 사이즈로 재료도 간단한 기본적인 케이크 레시피라 추천 드립니다.
그럼 즐겁고 편안한 시청되세요.♡
▶틀 사이즈 : 1호팬
▶재료
노른자 3개
소금 1g
흰자 3개
설탕 90g
박력분 90g
식용유 30g
오렌지즙 30g
바닐라 익스트랙 2g (생략가능)
▶♡레시피 사용시 출처를 밝혀주세요.♡
▶Ingredients
3 egg yolk
Salt 1g
3 egg whites.
Sugar 90g
Cake flour 90g
Vegetable oil 30g
Orange juice 30g
Vanilla Extract 2g
#스펀지케이크 #기본케이크 #케이크
시청해 주셔서 감사합니다^^
Thank you for watching^^
▶이 영상을 무단 도용, 편집 및 재업로드를 금지합니다.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
Amazing Tiramisu Masterclass | Simple but delicious recipe
★Online Classes★
For more online classes please visit:
0:00 Intro
1:17 Structure of Tiramisu
4:25 Start (CLICK HERE if you want to jump straight in)
7:04 Tiramisu Cream
11:59 Piping the cream
12:44 Dusting cocoa powder
13:53 Secret Tip
15:12 Wrap-up
There are thousands of tiramisu recipes out there. Here, I've created a recipe based on the original tiramisu - I have given changes (e.g. Not using raw egg whites & replacing it with whipped cream) in order to suit a wider audience.
Tiramisu has changed so much in recent years that pastry chefs use gelling agents/thickeners (epsecially in petit gateau form) as well as creating variations such as strawberry, matcha tiramisu.
So let's not argue that all these variations are wrong, because desserts evolve over time.
===================
Tiramisu is a classic Italian dessert that everybody loves. In this video, I’ll show you a delicious tiramisu.
▶Hanbit's Tiramisu◀
Yield: 4 Tiramisu in oval shaped cartons of size 125mm x 80mm x 40mm (200ml volume). Pls scale up/down the recipe by the same ratio to fit your pan.
*Pls Note* I’ve used store-bought ladyfingers (Savoiardi) and I am a fan of using store-bought ones as it’s so convenient.
⊙Coffee Syrup⊙
Guideline: 1 ladyfinger to absorb 12~15ml of the coffee syrup
Water 40ml
Espresso 48ml (if you don’t have espresso, use 6g of instant coffee + 42ml of water)
Instant Coffee 0.8g
Sugar 16g
Kahlua (coffee liquor) 5ml (you can substitute it with Amaretto, or Marsala. If you don’t have any of them, just leave it out)
Add everything together and make sure the sugar melts completely. Dip the ladyfingers in the syrup and place them at the bottom of the cartons. Leave it in the fridge.
⊙Mascarpone Cream⊙
Mascarpone cheese 150g (pls use mascarpone rather than cream cheese, so much more authentic)
Heavy Cream 125g
Egg Yolk 34g
Sugar 32g
Water 14g
① Lightly beat the mascarpone cheese.
② Add the heavy cream in and beat it until you reach the desired consistency (not too soft). Keep this in the fridge while you work on the pâté à bombe.
③ Pâté à bombe: Add egg yolk + water + sugar in a saucepan and raise it to 85℃ using a hot water bath. I recommend straining it. Whip it until you get a light yellow colour.
④ Add the pâté à bombe to the mascarpone & heavy cream that we’ve whipped earlier. Mix everything well and whip it again until you get a stiffer consistency.
⑤ Pour it over the coffee syrup soaked lady fingers.
⑥ Let it chill/set in the fridge for at least 3~4hrs.
⑦ Dust it with cocoa powder and serve!
Valhrona Cocoa Powder:
Snow Sugar:
Storage: Keep it in the fridge up to 2 days.
⊙Troubleshooting⊙
If your final mixture is still runny after whipping hard, then add a bit of lemon juice to artificially firm it up. The firmness of the final mixture does depend a lot on the brand of heavy cream and mascarpone you use. Using UHT type heavy cream and mascarpone with thickeners
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★Shoppee★
Shop Name: Hanbit Cho Korean Bakeware
★My Ingredients★
Dark Couverture Chocolate:
White Couverture Chocolate:
Valhrona Cocoa Powder:
Snow Sugar:
Ghirardelli Chocolate Sauce:
★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent( Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (
Food Processor: Hanil (
Stand Blender: Vitamix QuietOne ( Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
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#tiramisu #티라미수 #sugarlane #조한빛 #슈가레인
TIRAMISÙ CLASSICO – L’INTRAMONTABILE RICETTA del dolce italiano più amato del mondo! ❤️????????
TIRAMISÙ: già il nome è tutto un programma! Se ci aggiungiamo il fatto che sia preparato con pochi ingredienti, che il profumo della moka inonderà tutta la casa, che pulirete la ciotola della crema con i savoiardi che avete comprato in più apposta, allora, potremmo davvero pensare di farlo tutti i giorni! Con questa ricetta, facilissima e superclassica, prepararlo sarà una favola e gustarlo lo sarà ancora di più!
00:00 – PRESENTAZIONE
00:08 – PREPARAZIONE CREMA AL MASCARPONE
01:00 – MONTATURA ALBUMI
01:46 – COMPOSIZIONE TIRAMISÙ
02:41 – RIPOSO IN FRIGO
02:45 – IMPIATTAMENTO
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★ INGREDIENTI, DOSI E PROCEDIMENTO:
★ INGREDIENTI (PER UNA TEGLIA DI 30X20 CM)
Mascarpone 750 g
Uova (freschissime, circa 5 medie) 260 g
Savoiardi 250 g
Zucchero 120 g
Caffè (della moka, zuccherato a piacere) 300 g
PER DECORARE
Cacao amaro in polvere q.b.
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