Genoise With Sweet Fromage Blanc And Berries

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Servings: 4 Difficulty: Advanced
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A light and airy sponge cake layered with creamy sweetened fromage blanc and fresh seasonal berries.
Genoise With Sweet Fromage Blanc and Berries recipe image

This elegant yet simple dessert combines a classic French genoise sponge with the rich, tangy creaminess of sweetened fromage blanc. The cake is baked until light golden brown, then sliced and filled with a mixture of fromage blanc (or ricotta) and honey, creating a delicate balance of textures. Topped with fresh berries, it offers a burst of fruity brightness that cuts through the sweetness. Perfect for brunch, afternoon tea, or as a light finish to a dinner party, this recipe highlights fresh, high-quality ingredients without being overly complicated. It’s a sophisticated treat that feels homemade and comforting.

Genoise With Sweet Fromage Blanc and Berries recipe image
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Genoise With Sweet Fromage Blanc And Berries

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 262.4

Description

This elegant yet simple dessert combines a classic French genoise sponge with the rich, tangy creaminess of sweetened fromage blanc. The cake is baked until light golden brown, then sliced and filled with a mixture of fromage blanc (or ricotta) and honey, creating a delicate balance of textures. Topped with fresh berries, it offers a burst of fruity brightness that cuts through the sweetness. Perfect for brunch, afternoon tea, or as a light finish to a dinner party, this recipe highlights fresh, high-quality ingredients without being overly complicated. It&# 226;ÂÂs a sophisticated treat that feels homemade and comforting.

Ingredients

Directions

  1. Preheat oven to 350 degrees F (177ðC).
  2. Set up a bain-marie with hot (not boiling) water over low heat.
  3. Butter one 9-inch by 3-inch round cake pan and line the bottom with parchment paper.
  4. Butter the pan and liner again, then dust with flour, tapping out excess.
  5. Place eggs and sugar in a mixing bowl and beat for one minute.
  6. Place the bowl over the bain-marie and beat on high speed until the egg mixture is just warm, about 3 to 4 minutes.
  7. Remove from heat and continue beating until the mixture begins to thicken.
  8. Lower speed to medium-high and beat until the mixture has tripled in volume, about 5 minutes.
  9. Stir in clarified butter and lemon zest.
  10. Fold in flour quickly but gently, adding it in two batches.
  11. Pour batter into prepared cake pan and bake for 20 to 25 minutes, or until light golden brown.
  12. Cool for 10 minutes on a rack, then remove from pan and peel off parchment.
  13. Allow cake to cool completely.
  14. Slice cake in half horizontally.
  15. Spread fromage blanc (or sweetened ricotta mixture) on the top and bottom layers.
  16. Top with fresh berries and serve.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 262.4kcal
% Daily Value *
Total Fat 12.2g19%
Saturated Fat 7.6g38%
Cholesterol 32.2mg11%
Sodium 96.9mg5%
Total Carbohydrate 40.0g14%
Dietary Fiber 0.0g0%
Sugars 40.0g
Protein 0.1g1%

* 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

To sweeten ricotta: Stir ricotta together with honey and let stand for 5 minutes before spreading.

Ensure the water in the bain-marie is hot but not boiling to avoid cooking the eggs prematurely.

When folding in flour, be gentle to maintain the airiness of the genoise.

This cake is best served fresh but can be stored covered in the refrigerator for up to 2 days.

Keywords: genoise, fromage blanc, berries, dessert, cake, sponge, ricotta, honey, lemon zest, baking, fresh fruit, layered cake, vegetarian, brunch, tea time
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