Gluten Free Genoise with Strawberry Coulis and Mascarpone Cream
Gluten Free
A Genoise also known as Genoese cake or Genovese cake is an Italian sponge cake named after the city of Genoa.This preparation has a fluffy and light texture. The traditional ingredients are: eggs, sugar and wheat flour, however; Today we will prepare my gluten-free version with cornstarch.
How to Obtain the Fluffy and light texture in the Genoise?
The light texture is obtained by mixing the eggs with the sugar and beating them with an electric mixer (incorporate air). Medium speed 8 to 10 minutes, until obtaining a clearer, thicker mixture. It must triple the initial volume.
While the eggs are beating, add the sugar in intervals, to allow it fully integrate with the eggs. continue mixing until you complete the 8 -10 minutes.
Gluten-free Genoise. www.spiceupsoul.com
Before cutting the Genoise, is better to let it cool on a cooling rack (as in the picture above) for 2-3 hours.
To hydrate the sponge you can prepare a syrup (water+sugar_vanilla) and brush each layer with the syrup and then start to add the filling. (optional)
If it is not going to be consumed immediately you can wrap it with cling film very well and refrigerate.
How to fill the Genoise?
filling: a layer of Strawberry Coulis
Cut the Genoise in layers. (use a bread knife)
Add a generous layer of Strawberry coulis or Fruit compote. (see recipe Strawberry Coulis)
Add a second layer with cream.
Finally add pieces of fresh fruits over the cream and reserve some for the topping (repeat with all the layer).
On top of the Genoise add cream with an offset spatula, add a little of strawberry coulis to add color and the last touch will be decorate with fresh fruits.
Mascarpone Cream filling, strawberry coulis, and fresh fruits
The filling for this sponge depends really on your taste, I chose to prepare a strawberry coulis because I had frozen strawberries at home but you can use the fruit of your choice or fruit compote.
For the layer of cream, I am using a mix of whipping cream and mascarpone cheese, but can also be substituted with whipping cream, Chantilly or any lactose-free or vegan cream.
Finally adding some pieces of fruits will add freshness and extra texture to the cake.
Gluten-free Genoise. www.spiceupsoul.com
Gluten Free Genoise with Strawberry Coulis and Mascarpone Cream
Gluten Free
A Genoise also known as Genoese cake or Genovese cake is an Italian sponge cake named after the city of Genoa.This preparation has a fluffy and light texture. The traditional ingredients are: eggs, sugar and wheat flour, however; Today we will prepare my gluten-free version with cornstarch.
Pre-heat the oven at 180 degC and start to prepare the molds, with baking paper at the bottom of the molds. You can cut normal baking paper in circles with the size of the mold.
With a stand mixer at medium speed , beat the eggs, vanilla extract, and lemon zest. Add the sugar in 3 portions, giving it time to incorporate. Beat for 8 to 10 minutes. The mixture should triple its volume.
Using a rubber spatula, fold gently a small portion of corn starch into the egg mixture. Repeat until you incorporate all the corn starch. Check that there is no remaining corn starch at the bottom of the bowl.
Divide the mixture into the two molds and bake for 20-25 minutes approx. at 180 deg°C, with preheated oven.
Filling
Whisk the mascarpone cheese (cold) with the electric mixer for a few seconds to soften it, then add the whipped cream (cold) gradually add the powdered sugar and vanilla extract. Until the cream starts creating peaks. Around 5 minutes. Don’t over whip.
for the strawberry coulis, check the link https://www.spiceupsoul.com/strawberry-coulis/
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