Genoas with butter-cream meringue

Description

Genoise is one of the main types of sponge cake for Petit fours and birthday cakes. Was invented by pastry chefs from Genoa, who worked in Paris in the XVI century.

Ingredients

Butter

4 Tbsp
Flour

105 g
Chicken egg

3 piece
Sugar

0.5 cup
Vanilla

0.5 tsp
Lemon peel

2 Tbsp
Salt

1 pinch
Sugar

1 cup
Water

0.5 cup
Egg white

3 piece
Salt

1 pinch
Citric acid

0.125 tsp
Vanilla

0.25 tsp
Butter

220 g
Rum

2 Tbsp
Instant coffee

1 Tbsp

Cooking

Melt the butter and set aside. Prepare the form d20 cm, line a rimmed bottom with parchment paper and wall grease with butter and sprinkle with flour.

Beat eggs, sugar, vanilla, zest, and salt for 7-10 minutes or more to obtain a very thick blond mass.

Sift 1/4 of the flour into the mixture and quickly swipe with a rubber spatula through the batter, rotating the bowl until the eggs are almost not absorb the flour. Stir in half the flour and when it is absorbed pour 1/3 of hot oil, continue to alternate butter and flour yet, not using them fully.

Immediately put the batter into the pan and flatten. Bake for 25-30 minutes in a preheated 175 With the oven. To make the cake springy when pressing.

Let the cake cool 10 minutes in pan, then tilt the grille and remove the paper. Allow to cool completely.

In a saucepan combine sugar and water, put on fire and let boil slowly turning the pot by the handles, but not stirring with a spoon. Cover and cook on a slow fire while scrambling squirrels. Then remove the lid and turn up the heat when the bubbles becomes thick, make a test for soft ball.

Whisk the whites first on low speed then add the salt and citric acid and increase speed, beat until the appearance of the peaks. Make a medium speed and drop by drop add the boiling syrup. Continue beating at slow speed until the mixture has cooled to form strong peaks.

Beat the butter until fluffy foam.

A little merengue beat in the butter, then add coffee and a drop of rum. Refrigerate until the cream will not get spotting consistency.

Make the biscuit a small wedge, to make it easier to connect cakes. Cut the sponge cake sbryznite his rum and promazhte cream.

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