Genoise W/Amaretto Cake+++Fggt98 B

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Servings: 4 Difficulty: Advanced
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A light, airy almond-infused sponge cake layered with rich chocolate cream and amaretto liqueur
Genoise W/Amaretto Cake+++fggt98 B recipe image
Genoise W/Amaretto Cake+++fggt98 B recipe image
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Genoise W/Amaretto Cake+++Fggt98 B

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 497.8

Description

This elegant Genoise cake is a classic Italian dessert featuring a light, airy sponge infused with lemon zest and amaretto. The cake is layered with a decadent chocolate whipped cream filling, creating a perfect balance of sweet, nutty, and rich flavors. Ideal for birthdays, celebrations, or a special treat after dinner, this cake offers a tender crumb and luxurious texture. It pairs beautifully with coffee or tea, making it a sophisticated yet approachable dessert for any occasion.

Ingredients

Directions

  1. Preheat oven to 425&# 194;°F (220ðC). Grease and flour two 9-inch round cake pans.
  2. In a heatproof bowl, whisk together eggs and sugar.
  3. Place the bowl over a pan of simmering water (double boiler), ensuring the bottom of the bowl does not touch the water.
  4. Beat the egg and sugar mixture constantly until it reaches 115ðF and doubles in volume, becoming pale and thick.
  5. Remove from heat and continue beating until the mixture cools slightly and forms ribbons when the beater is lifted.
  6. Sift together the all-purpose flour and cornstarch.
  7. Gently fold the sifted dry ingredients and lemon rind into the egg mixture in three additions, being careful not to deflate the batter.
  8. Divide the batter evenly between the prepared cake pans.
  9. Bake for 20-25 minutes, or until the cakes are set, springy to the touch, and a toothpick inserted in the center comes out clean.
  10. Remove cakes from the oven and let them cool in the pans for 10 minutes.
  11. Turn cakes out onto wire racks to cool completely.
  12. For the filling, heat whipping cream in a saucepan until it reaches 180ðF and begins to simmer.
  13. Remove from heat and stir in semi-sweet chocolate chips until completely melted and smooth.
  14. Allow the chocolate mixture to cool, then refrigerate overnight or until cold enough to whip.
  15. Whip the chilled chocolate cream mixture until stiff peaks form.
  16. Place one cake layer on a serving plate. Brush generously with half of the amaretto.
  17. Spread half of the whipped chocolate cream filling over the amaretto-soaked layer.
  18. Place the second cake layer on top. Brush with the remaining amaretto.
  19. Ice the top and sides of the cake with the remaining whipped chocolate cream.
  20. Pipe any reserved chocolate cream decoratively on top if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 497.8kcal
% Daily Value *
Total Fat 10.1g16%
Saturated Fat 3.0g15%
Cholesterol 326.4mg109%
Sodium 110.0mg5%
Total Carbohydrate 85.6g29%
Dietary Fiber 1.3g6%
Sugars 41.2g
Protein 15.9g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the eggs and sugar are beaten thoroughly over the hot water bath to achieve the necessary volume and structure for the genoise sponge.

When folding in the flour, use a gentle hand to avoid deflating the air bubbles, which ensures a light texture.

The chocolate cream filling must be chilled thoroughly before whipping to ensure it holds its shape.

Store the assembled cake in the refrigerator to keep the whipped cream filling stable.

If amaretto is unavailable, you can substitute with almond extract mixed with a little simple syrup, though the flavor will be less complex.

Keywords: genoise, cake, amaretto, chocolate, dessert, italian, sponge, lemon, baking, cream, layer, indulgent, classic, celebration, eggs, sugar, flour, cornstarch, whipped, filling
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