Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, fruit genoise. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Fruit genoise is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Fruit genoise is something that I’ve loved my entire life.

Genoise is a special kind of sponge cake and does not generally contain any leavening agent. However, I use it, as I find it makes the cake more light and airy. You can omit making the syrup and use the one from the canned peaches.

To get started with this particular recipe, we have to prepare a few components. You can have fruit genoise using 9 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Fruit genoise:

1. Get 125 g flour
2. Get 125 g sugar
3. Make ready 4 eggs
4. Prepare 200 ml Whipping cream
5. Prepare Grated chocolate for decoration
6. Take Any fruits desired
7. Get For the syrup
8. Take 400 ml water
9. Get 200 g sugar

One cup of syrup will be enough for one cake. To finish the cake you can use buttercream or sweetened whipped cream. In between the layers can be fruit or jam or more of the frosting. A génoise (US: / ʒ eɪ ˈ n w ɑː z, ʒ ə ˈ-/, UK: / dʒ eɪ ˈ-, dʒ ɛ ˈ-/, French: ; usually spelled genoise in English), also known as Genoese cake or Genovese cake, is an Italian sponge cake named after the city of Genoa and associated with Italian and French cuisine.

Steps to make Fruit genoise:

1. Sift flour
2. In a mixing bowl, whisk the eggs and sugar until light and fluffy
3. Gently fold in the flour
4. Add vanilla extract (or any desired flavoring) and mix well.
5. Pour cake batter in a prepared cake pan
6. Bake at 170°C for 25-30 mins
7. Prepare the syrup. Bring water and sugar to a boil, turn off heat when all sugar has melted. Leave to cool.
8. When cake has cooled. Cut into 2 or 3 layers
9. Moisten each layer with syrup
10. Fill each layer with whipped cream
11. Cover the entire cake with whipped cream
12. Decorate with chocolate and fruits.
13. Served chilled

Instead of using chemical leavening, air is suspended in the batter during mixing to provide volume. This is a classic European sponge cake (aka Genoise). Once you have this recipe down (you'll memorize it after a couple rounds), you'll be baking things that look and taste like they are from a fancy bakery. This cake base takes on moisture really well from fruit, frostings, liqueurs and syrups. This genoise recipe is a dud (although the mango curd and the Swiss meringue buttercream recipes to which it's attached are both delicious).

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