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Genoese Cake
6 large egg whites
half a cup of sugar
8 large egg yolks
170 grams cake flour
200 grams sugar
1 tsp baking powder
80 grams melted butter
Lemon Curd
5 large eggs
4 tbsp lemon juice
325 grams sugar
250 grams butter
Decoration
50 grams apricot jam
500 grams marzipan fruits
Making lemon Curd
1. Mix the eggs, lemon juice, sugar and butter until creamy
2. Place the bowl in a Bain-Marie filled with hot water
3. Continue to beat until thickened
4. Place in a refrigerator overnight
Making the Genoese Cake
1. Whisk the egg whites, adding sugar a little at a time until stiff peaks form
2.Whisk egg yolk until it is place, creamy and thickened
3. Fold the yolks into the whites
4. Put in flour, baking powder and melted butter using a metal spoon
5. Transfer to a greased baking pan
6. Bake at 170 degrees Celsius for 35 minutes
To Assemble
1. Cut the cake horizontally into three layers
2. Line a cake pan the same size as cake with cling wrap
3. Place the first layer in it and spread it with half the lemon curd
4. Repeat, ending with the third Genoese Cake layer
5. Refrigerate overnight
Decoration
1. Cover the cake with warmed apricot jam
2. Dust the cake with icing sugar
3. Cover the cake with the marzipan fruits
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