Génoise with strawberries

Ingredients for 6 people:

For the dough génoise

4 eggs

sugar 120g

flour 60 gr

potato starch 60 g

ground almonds 60g

2 tablespoons vanilla extract

melted butter 30 gr

800 g strawberries

almond paste 250g

 

For the custard

Milk 50 cl

a vanilla bean

4 egg yolks

sugar 100g

flour 40 gr

whipping cream 25 cl

melted butter 150 gr

2 tablespoons kirsch

 

For the syrup

Sugar 80g

2 tablespoons kirsch.

 

PREPARATION

 

In a bowl, work the eggs with the sugar with the aid of a metal whisk until frothy. Add the flour, potato starch, melted butter, vanilla extract and finally the chopped almonds.

Pour the mixture into a buttered and dusted with flour and cook for 25 minutes at 200 °.

When cooked, remove from oven and let cool.

 

For the custard:

Boil the milk in a saucepan with the vanilla bean split in half. Separately, add the egg yolks with the sugar until you get working a frothy, then add flour, warm milk and mix well. Pour into a saucepan and bring to a boil stirring constantly.

 

For the syrup:

Bring to a boil 10 cl of water with sugar, then let it cool and add the kirsch.

 

In a bowl, whip the cream until stiff and just be steady, add the cooled pastry cream, butter and kirsch and mix well with a wooden spoon.

Clean and wash the strawberries, cut them in half leaving some for decoration.

 

Cut horizontally the génoise, obtaining 3 discs; Dampen the first with syrup, topped with 1/3 of pastry cream and half the strawberries cut, repeat the process for another layer after overlying the first and finally, after placing the last disc on the top you have the remaining custard.

Roll out the marzipan with a rolling pin obtaining a thin disk the size of the pie, lay them on the cake and decorate it with pasta spirals almond advanced and whole strawberries. Place in refrigerator for at least two hours before serving.

Preparation time: 3 hours, 30 minutes, 0 seconds

Seasonal recipes

Neapolitan Pastiera

The typical Easter sweet of Neapolitan tradition, to be prepared preferably on Thursday or Friday before Easter is a delight unique and indispensable to honor this holiday.
>> preparation <<

Tortano

The tortano (also called "casatiello" salty) is a rustic traditional dish of Campania; The first taste is for Easter Sunday but the second is all for the Easter Monday and the related trip out ..
>> preparation <<

Tortelloni (Ravioli) Primavera

The secret of this dish, typically Maremma and cottage cheese, which must be absolutely fresh.
>> preparation <<
Back To Top