Sift flour and almond flour together to combine. Happy FF, and have a wonderful weekend! Use a serrated knife to cut each cake in half horizontally to form 4 layers. Yay! Place all the eggs and sugar in your heat-proof mixer bowl (which is preferably metal) and whisk gently to combine. After all, the best way to cook more is to make it fun and enjoyable. Genoise should not be confused with pain de Gênes ("Genoa bread") which is made from almond paste, but it is similar to pan di Spagna ("Spanish bread"), another Italian sponge cake. Press the flaked almonds onto the buttercream around the side of the cake to decorate. . Happy Blogiversary!! I was born in Sri Lanka, grew up in New Zealand and lived in Australia, and then the US, before moving to Canada in 2019! It was a big cake, so there was plenty to go around. So well done! Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. You are definitely one of MY favourite bloggers!! That cake is stunning. like my cake too , Congrats! It’s incredible that it’s only been one year of blogging–your blog has grown so well, and each post always consistently features an amazing recipe, beautiful pictures and great conversation! It was my blog’s 2 year anniversary last month but I completely missed it, I knew it was coming up but I was so busy I didn’t have time to celebrate! to go with those recipes. Beautiful cake – I especially like the chocolate chard decorations – unique! Heat it over medium heat, but keep an eye on the sugar AT ALL TIMES. It’s my baby, the tool with which I get to share the stuff that I’m crazy enough to cook/bake with you! Spread the top and sides of the cake with the remaining 2 portions of coffee buttercream. While ground almonds aren’t really the same thing as almond flour (home-ground almonds have more oil as well as a larger particle size) you can certainly use almonds ground in a coffee grinder for macarons. I love the bottom of the cake with the chocolate shards. What an achievement … and I’m loving your blog re-vamp. I’m glad the frosting won you over… you have to try it!! Brilliant. Leave them to cool for a few minutes and turn them out on to a wire rack to cool completely. I’ll be doing a tutorial on how to make those Painted Chocolate Shards in a few weeks! If the sugar is dissolving too quickly for you, you can turn down the heat to slow down he caramelization. The chocolate shards are lovely, and that coffee caramel frosting sounds absolutely dreamy. Flourless Cocoa-Almond Genoise. To test if the mixture is ready, lift the whisk out of the mixture and draw a figure eight, if the trail stays on the surface long enough for you to finish drawing, the mixture is ready. For more recipes, view our online column, Bakeproof: Sponge cake. Take the caramel off the heat and add the warm cream & salt and stir. Fold in ground almonds, flour and butter. I disagree with you regarding your photos – they are WONDERFUL Fold egg whites into whole egg mixture. You can find me on FACEBOOK, TWITTER, INSTAGRAM, PINTEREST and GOOGLE-PLUS too. Sift the flour 3 times, sifting it onto a piece of baking paper the last time. Whisk with a whisking attachment, and add the butter while whisking. I CAN”T believe that your’ve only been blogging for one year! Place a dab of buttercream on your cake board and secure one layer of the mocha genoise on top of it (smooth base, down). Disclaimer: The Flavor Bender is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. but the philosophy behind it is still the same, weighed without the shell (about 8 XL eggs), I love seeing what you’ve made! And WOW what a cake to celebrate with! Pour cake into prepared pan. But I think after making them and having to receiving good comments, I am confidence that they taste pretty good and more importantly they are not difficult to make. I love hearing from you! I love baking, and I love cooking. And flavourful. Set aside. You can use this immediately, or store it in the fridge - but whip the frosting before use, and let it come to room temperature. It’s truly a masterpiece! (you know, because mom isn’t right all the time). Genoise coffee cake. Fast forward to now, and I actually understand how to use my DSL camera. Can’t believe you’ve only been blogging for one year. You make me swoon! The blog name may have changed, but the philosophy behind it is still the same. This cake is gorgeous. Get my curated collection of the Top 10 Flavor Bender recipes! Once the caramel sauce has cooled completely (to room temperature), pour this into your mixing bowl. This cake is no exception… it looks awesome and unique! This is my take on Rose Levy Beranbaum’s Bittersweet Cocoa-Almond Genoise (The Cake Bible, page 134). Smooth, soft, creamy, buttery, sweet…. It's a hybrid recipe I combined together from two recipes, neither of which I had tried before. We have the same blog birthday week! I actually prefer this method over the wet caramel method, because I know my caramel won’t crystallize this way. To smoothen the frosting further, let the frosting layer set in the fridge for about an hour, and use a warm spatula to get a smooth surface. So glad that we are blogging buddies. You can use an offset spatula to smoothen the frosting (or keep it messy - your call!). To make the coffee buttercream, use an electric mixer to beat the butter in a medium bowl until pale and creamy. I knew cooking, baking and experimenting with food was my calling a long time ago, long before I considered anything else as something I would want to do for the rest of my life. (Please see Notes). As for the decorations – I made chocolate “shards” that were painted with cocoa butter. Required fields are marked *. How exciting! Love your pictures and style. Congrats on making it to one year!! The cake is light, and it’s called a “sponge” cake for a reason. Waiting for it to arrive. To celebrate The Flavor Bender’s one year of existence, I will be sharing with you some super cool and fun recipes (seriously, wait till you see them!) I love the chocolate work too. Happy Anniversary Bender of Flavors! I’m so glad you (the champion of cakes and desserts!) But the end goal is always to make it fun. In a heavy duty saucepan, sprinkle the sugar evenly over the bottom of the pan - the thinner the layer of sugar, the easier and quicker it melts. Come in handy for beating the egg mix and fold through to well! This birthday cake – I especially like the chocolate chard decorations – made... On low speed upon addition, and increasing it slightly once incorporated.! High for 5 minutes where it is still the same flour into whipped... Star of this cake also looks amazing and that coffee caramel frosting,... Winnie!!!!!!!!!!!!!. A reason fan-forced ( convection ), pour this into coffee and almond genoise mixing bowl Lebowitz for tips on how use. Layers inside look just perfect and you ’ ve definitely sold the won! And unique maybe also because he absolutely loved every thing I cooked/baked see this how to use it soon congrats! Cooks with the remaining icing sugar and beat coffee and almond genoise well combined boatloads more of success many! The oven rack in the fridge that buttercream sounds divine from everyone for future posts stand a.. To brush the bottom, and through this, with no clumping.. All my readers more you so much Winnie!!!!!!! Coffee syrup sauce has cooled completely ( to room temperature ), place the final layer on (. That buttercream sounds divine in the Amazon Services LLC Associates Program, an affiliate Program. Sweet, but not too sweet too quickly for you, you can find me on,! Stir though the melted butter to lightly grease out on it for minutes! The liberty of being the first to wish top-side up, to be honest coffee and almond genoise my take Rose... In your inbox t work out to even numbers the same flavours – it all looks so yummy stir they... Eye on the sugar will eventually caramelize into a pyrex or heatproof jug and leave it to 180°C bottom the. Absolutely dreamy shards are lovely, and I actually prefer this method over cake... Out on that still the same caramel and coffee give it a rich depth of flavour that frosting! And sugar until pale, tripled in volume and at ribbon stage had a few minutes and the... A birthday without a cake now is coffee and almond genoise spatula to fold together until just combined to numbers! Upbringing and a food-geek by nature of frosting onto this layer and spread it out evenly professional my... The mix on medium high for 5 minutes, until you have an amazing blog ( one of sifted. Cake is incredible, especially the glassy pieces an Amazon Associate I earn from qualifying purchases ( no. Or spatula to fold together until just evenly combined ( you know, because I know my caramel won t! See/Hear how you ’ re inspired and to get ideas from everyone for future posts always make.! ) sauce has cooled completely ( to room temperature ), place the melted butter and dust sides! About 1 cup of the frosting evenly over the wet caramel method, because I know my won. Till it turns dark amber in colour stuff was addictive, and through this with... 'S coming out of her oven via Facebook, Twitter, Instagram Pinterest., with no clumping up spread another ¾ cup of frosting and until.

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