STRAWBERRY GENOISE

 

May 12, 2015

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I once had a discussion with a Parfumier who believed that taste was secondary to the nose. She explained that one will experience the fragrance of a strawberry before one actually tastes it. I said, strawberries don’t have a fragrance, unless they’re warm, and even then it’s a stretch. But she insisted that the reverse is true.

This Strawberry Shortcake Genoise is so intensely strawberry that I couldn’t help but recall that conversation. Does my nose taste these strawberries or is my mouth doing the work? I concluded that what was happening was not in my nose, but dans ma bouche. For sure.

Incidentally, I think that I prefer Strawberry Shortcake with traditional shortcake to genoise. While the texture of the genoise is beautiful, a cake that is dense and a little crusty, a cake that soaks up the juices, and softens even more with whipped cream is my preference to the light, delicate and airy genoise called for in this recipe.

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Instructions

SPECIAL SHORTCAKE EQUIPMENT

STRAWBERRY SYRUP AND PUREE

  • Using the 6 cup individual Marianne pan all the ingredients needed to be reduced in volume, but for the frozen strawberries I used the regular amount. It's a good thing because I didn't get nearly the amount of juice from them I should have.
  • For the puree, I whizzed up the remaining strawberry into a puree and set it aside.

GENOISE (SHORTCAKE) BATTER

  • Everything went together easily,

The beurre noisette.
The beurre noisette.

Warming the eggs and sugar.
Warming the eggs and sugar.

Folding the batter.
Folding the batter.

Filling the cups.
Filling the cups.

GENOISE (SHORTCAKE) SYRUP

  • Before syruping the cake, I removed the crust off the bottom of the cake.

Removing the crust from the cake.
Removing the crust from the cake.

  • The sugar seemed to make the syrup too thick so I added a little water until the consistency seemed loose enough to moisten the cake. Being that I didn't want the cake to be pink on the outside, I only applied (with a squeeze bottle) the syrup to the bottom and in the inside of the cake,

Syrup the cakes.
Syrup the cakes.

  • and then wrapped each individually so they wouldn't dry out.

Cakes in plastic wrap.
Cakes in plastic wrap.

STRAWBERRY WHIPPED CREAM

  • I did not want to buy seedless strawberry jam, so I microwaved a few more frozen strawberries to render the juice and mixed it with apple jelly. I did this because the pectin sets the whipped cream nicely. Then I added the strawberry "jam" into the cold cream.

ASSEMBLING THE SHORTCAKE

  • I filled each depression with strawberry puree

Laying the strawberry jam into the cakes.
Laying the strawberry jam into the cakes.

  • and laid the fresh strawberries over the puree.

The stars of the show front and center.
The stars of the show front and center.

I spooned a little left over syrup over the strawberries.
I spooned a little left over syrup over the strawberries.

  • Then I placed a dollop of strawberry whipped cream over top.

Strawberry Shortcake Genoise, The Finer Cookie.
Strawberry Shortcake Genoise, The Finer Cookie.

TAGS:  THE BAKING BIBLE       LABELS: Alpha Bakers 

Comments

9 Comments

Catherine   2017-01-08

I really like the individual cakes. I'm going to make them for a dinner party very soon - but first I need to buy that pan... I like your apple jelly trick, that will come in handy.

Milagritos   2017-01-08

Kimberlie, how fab do your cakes look! These mini cakes are adorable. I think that taste depends largely on fragrance, but still, the flavour has be there. Your photos and description captured the berries' essence so well. Beautiful.

Nicola Blackler   2017-01-08

Perfection! I am buying myself a squeeze bottle right now - surely it can't take up too much space? Gorgeous photos as usual... I need some of that light in my house!!

Michele h   2017-01-08

My mouth is watering and wanting to have some.......

evilcakelady   2017-01-08

I love how generous a dollop you gave each cake. Syruping with a squeeze bottle is a great idea!

Marie   2017-01-08

I think the nose/mouth thing is pretty instantaneous, but my frozen strawberries had almost no taste and the fresh ones had a lot--maybe smell has something to do with that. Whatever....what I really care about is how delicious they look!

orin   2017-01-08

Mmmmm....look so good specially with the whip cream on top!!

Vicki   2017-01-08

Really beautiful, Kim

faithy   2017-01-08

So cute and adorable and pretty!! I love them as minis!

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STRAWBERRY GENOISE

Ingredients
Instructions

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