My Culinary Trial Room

Monday, August 27, 2012

Vanilla Genoise with Chocolate Mascarpone frosting | A birthday cake for him

Ever since I started baking cakes SUCCESSFULLY... here I mean un-burnt, un-sunk and good-to-eat cakes. Don't imagine how my previous cakes were. Simply unthinkable. Now bake to the story, ever since I started baking (edible) cakes, I make it a point to make one for his birthday. However this time, I was in my hometown with minimal access to proper baking ingredients and so what I made was an elaborate lunch for him. Yesterday was his star birthday and I didn't have a second thought to bake a cake as I had missed the previous one... I just need a reason to bake and I had one.. So wat next, baking it is. I made a Vanilla genoise, sandwiched it with chocolate mascarpone whipped frosting and frosted it with whipped cream and decorated it with dark and milk chocolate shavings.

Nothing can beat baking a cake for loved ones on their special days... and when they return back a big smile for all the love that you have put in a cake, that makes the day. I took him by total surprise when I appeared before him with a fully frosted (yeah, I hear u saying how clumsy that looks but again on my part "I am a novice") cake after his evening nap. I knew he loved it and that made my day. So off to the recipe...

Adapted from PAB
For the Vanilla Genoise
~*What U Need*~
Eggs - 4, large
Sugar - 1 cup
Flour - 1 cup
Butter - 1/4 cup, melted and cooled
Vanilla extract - 2 tsp

How I Made it:
Preheat oven to 190C. Butter and grease pan. I dusted it with flour for extra caution. Beat the eggs along with sugar over a bowl of simmering hot water till thick and mousse like. Remove from water and continue to beat till the mixture thickens and triples in size (~about 5-7 minutes). Add the vanilla extract and beat in again for a minute. Fold the flour through gently, lightly till it’s mixed through well. Fold in gently, donot release the beaten in air. Take a cup of this batter in another bowl, and mix the melted cooled butter through it. Now gently fold this back into the rest of the batter. Turn the batter into the prepared baking tin, and bake for 30 minutes, till a tester comes out clean.
**My Notes
If using salted butter like Amul, skip salt else add a pinch of salt.

Chocolate Mascarpone Frosting
~*What U Need*~
Mascarpone cream - 100 gm
Low fat cream(Amul) - 200 ml, chilled
Cocoa powder - 1/4 cup
Powdered sugar - 3-4 tbsps

How I Made it:
Whip all ingredients together until you get desired consistency. Cream should be thick and holds peaks.

Whipped cream
~*What U Need*~
Heavy / fresh cream - 200 ml
Powdered sugar - 2 tbsps

How I Made it:
Whip together until stiff peaks form. Frost the sides of the cake first, and then the top. Garnish as desired.

Soaking Syrup
~*What U Need*~
Sugar - 3 tbsp
Water - 1/4 cup

How I Made it:
Pour water into a saucepan and bring to a boil. Dissolve sugar according to your taste. Let the liquid cool.

Assembling the cake:
Slice the cake into 3 and brush with soaking syrup. Sandwich with chocolate mascarpone frosting and frost the sides and top with whipped cream. Decorate with dark and milk chocolate shavings.