Pastry Cream For Genoise Layer Cake Recipes

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PASTRY CREAM



Pastry Cream image

This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream.

Provided by CHRISTINIBEANIE

Categories     World Cuisine Recipes     European     French

Time 20m

Yield 8

Number Of Ingredients 8

2 cups milk
¼ cup white sugar
2 egg yolks
1 egg
¼ cup cornstarch
⅓ cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract

Steps:

  • In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
  • In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
  • When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 21.4 g, Cholesterol 87 mg, Fat 5.8 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 56.6 mg, Sugar 17.6 g

PASTRY CREAM FOR GENOISE LAYER CAKE



Pastry Cream for Genoise Layer Cake image

Use this recipe to make our Genoise Layer Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 2 1/2 cups

Number Of Ingredients 7

2 cups whole milk
1/2 cup sugar
1/2 vanilla bean, halved lengthwise, seeds scraped and reserved
Pinch of salt
4 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter, cut into small pieces

Steps:

  • Bring milk, 1/4 cup sugar, the vanilla bean and seeds, and salt to a simmer in a medium saucepan over medium heat.
  • Whisk egg yolks and remaining 1/4 cup sugar in a medium bowl. Whisk in cornstarch, 1 tablespoon at a time. Ladle 1/2 cup hot milk mixture into yolk mixture, whisking. Add remaining milk mixture, 1/2 cup at a time. Pour mixture into pan; heat, whisking constantly, until mixture comes to a simmer and has thickened, about 2 minutes. Discard vanilla bean.
  • Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Add butter; mix on medium speed until butter has melted and mixture has cooled, about 5 minutes. Remove bowl; place plastic wrap directly on surface to prevent a skin from forming. Refrigerate until cold, at least 2 hours (up to 2 days).

GENOISE LAYER CAKE WITH RUM SYRUP AND WHIPPED CREAM FROSTING



Genoise Layer Cake with Rum Syrup and Whipped Cream Frosting image

Four layers of very delicate, rich rum-flavored genoise spread with a generous coating of whipped cream makes a spectacular cake that's a really good companion for Italian or French food.

Provided by Martha Stewart

Categories     Cake Recipes

Number Of Ingredients 13

1/4 cup (1/2 stick) unsalted butter, melted, plus more, softened, for pans
9 large eggs, separated
1 1/2 cups sugar
1 teaspoon pure vanilla extract
Pinch of salt
1 1/2 cups cake flour (not self-rising), sifted
1 cup sugar
2 tablespoons light rum
3 1/2 cups heavy cream
1/4 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
Pastry Cream for Genoise Layer Cake
Pesticide-free fern and geranium leaves, for decorating (optional)

Steps:

  • Preheat oven to 350 degrees. Butter two 9-by-2-inch cake pans. Line bottoms with parchment paper; set aside. Whisk egg yolks and 1 cup sugar in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has dissolved and mixture is warm, 3 to 4 minutes. Attach bowl to mixer fitted with the whisk attachment. Add vanilla and salt. Beat on medium speed until the mixture is pale and thick, 3 to 5 minutes. Transfer to a large bowl.
  • Put egg whites into the clean, dry bowl of an electric mixer fitted with the whisk attachment. Beat whites on medium-high speed until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff, glossy peaks form.
  • Fold 1/3 of the egg white mixture into the yolk mixture. Fold in remaining egg white mixture. Fold in flour, then butter, until just combined.
  • Divide batter between prepared pans. Bake until a cake tester inserted into centers comes out clean, 25 to 30 minutes. Turn out cakes onto racks; remove parchment. Reinvert; let cool completely.
  • Make the syrup: Bring sugar and 1 cup water to a boil in a saucepan. Cook, stirring constantly, until sugar has dissolved. Stop stirring; bring to a boil. Reduce heat; simmer 5 minutes. Remove from heat, and stir in rum. Let cool completely.
  • Meanwhile, make the whipped cream: Put cream, sugar, and vanilla into the clean bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until medium peaks form.
  • Assemble the cake: Put pastry cream into the clean, dry bowl of an electric mixer fitted with the whisk attachment. Beat on medium-low speed until smooth. Trim tops of cakes to be flat. Halve each horizontally. Place 1 layer on a 9-inch cake round. Brush top with syrup; spread with half the pastry cream. Top with second cake layer. Brush with syrup; top with a 1/4-inch-thick layer of whipped cream. Top with third cake layer. Brush with syrup; spread with remaining pastry cream. Top with final cake layer, and brush with syrup. Insert a wooden skewer through center to hold layers together. Using kitchen shears, cut skewer flush with top of cake. Spread whipped cream all over cake. Refrigerate 1 to 4 hours. Decorate cake plate with leaves, if desired. Discard skewer after slicing cake.

GENOISE LAYER CAKE WITH RUM SYRUP AND WHIPPED CREAM FROSTING



Genoise Layer Cake With Rum Syrup and Whipped Cream Frosting image

Garnish this cake with pesticide-free fern and geranium leaves. Pastery cream can be made the day before the cake

Provided by Kimmie Kooks

Categories     Dessert

Time 4h

Yield 12 serving(s)

Number Of Ingredients 18

1/4 cup unsalted butter, meltes plus more for for the cake pans
9 large eggs, seperated
1 1/2 cups sugar
1 teaspoon vanilla
1 pinch salt
1 1/2 cups cake flour, sifted
1 cup sugar
2 tablespoons light rum
3 1/2 cups heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla
2 cups whole milk
1/2 cup sugar
1/2 vanilla bean, halved lengthwise seeds scraped and reserved
1 pinch salt
4 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter, cup into small pieces

Steps:

  • Preheat oven to 350 degrees.
  • Butter two 9-inch cake pans, line bottom with parchement paper and set aside.
  • Wisk egg yolks and 1 cup sugar in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has desolved and mixture is warm, 3 to 4 minutes. attach bowl to mixer fitted with the wisk attachment. add vanilla and salt. Beat on mudium speed until the mixture is pale and thick, 3 to 5 minutes. Transfer to a latge bowl.
  • Put egg whites into the clean, dry bowl of an electric mixer fitted with the wisk attachment. Beat egg whites on medium-high speed until soft peaks form. gradually add remailing 1/2 cup sugar. Beating until stif, glossy peaks form.
  • Fold one-third of the egg white mixture into the yolk mixture. Fold in the remaining egg white mixture. fold in flour, then butter, until just combined.
  • Divide batter between prepared pans. Bake until a cake tester inserted into centers comes out clean, 25 to 30 minutes. Turn out cakes onto racks, then remove the parchment paper. reinvert and let cool completely.
  • For the syrup bring sugar and 1 cup water to a boil in a saucepan. Cook, stiring consistantly, until sugar has dissolved. Stop stiring and bring to a boil. reduce heat and simmer 5 minutes. Remove from heat and stir in rum, let cool completely.
  • Meanwhile, make the whipped cream: Put cream, sugar and vanilla into a clean bowl of an electric mixer fitted with the wisk attachment. Beat on medium-low speed until medium peaks form.
  • Assemble the cake:.
  • Put pastry cream into the clean, dry bowl of an electric mixer fitted with the wisk attachement. Beat on medium-low speed until smooth. Trim tops of cakes to be flat and halve each horizontally.
  • Place 1 layer on a cake plate and brush top with syrup, then spred with half the pastery cream. top with the second cake layer, brush top with syrup. Top with 1/4-inch-thick layer of whipped cream. Top with the third cake layer. Bruch with syrup, then spread with remaining pastry cream. Top with final cake layer and brush with syrup. Insert a wooden skewer through center to hold layers together. Using kitchen shears, cup skewer flush with top of cake. Spread whipped crean all over the top and sides of the cake. Refrigerate 1 to 4 hours. Decorate cake plate with leaves, if desired. Discard skewer after slicing cake.
  • PASTERY CREAM:.
  • Bring milk, 1/4 cup sugar, the vanilla bean and seeds, and salt to a simmer in a medium saucepan over mediun heat.
  • Wisk egg yolks and remaining 1/4 cup sugar in a medium bowl. wisk in cornstarch, 1 tablespoon at a time. Ladle 1/2 cup hot milk mixture into yolk mixture, wisking. Add remaininf milk mixture, 1/2 cup at a time. pour mixture into a pan and heat. wisking constantly, until mixture comes to a simmer and has thickened, about 2 minutes. discard vanilla bean.
  • Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Add butter and mix on medium speed until butter has melted and mixture has cooled, about 5 minutes. Remove bowl and plastic wrap directly on surface to prevent a skin from forming. Refrigerate until cold, at least 2 hours (up to 2 days).

Nutrition Facts : Calories 669.3, Fat 38, SaturatedFat 22.1, Cholesterol 315.4, Sodium 127.7, Carbohydrate 72.7, Fiber 0.3, Sugar 54.8, Protein 9.8

GENOISE WITH COCONUT CREAM AND CARAMELIZED PINEAPPLE AND MANGO



Genoise with Coconut Cream and Caramelized Pineapple and Mango image

In this sunny-tasting tropical-fruit dessert, genoise becomes a tender shell for coconut pastry cream and slices of caramelized pineapple and mango.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 4

Genoise(9-inch round cake)
1/2 cup Simple Syrup for Black Forest Layer Cake
Coconut Pastry Cream
Caramelized Pineapple and Mango

Steps:

  • Using the tip of a paring knife, cut a circle into top of cake, leaving a 1/4-inch border and stopping about 1/3 inch from the cake's bottom. Insert a long slicing knife into edge of cake 1/3 inch from bottom, as if splitting the cake into two layers; instead of actually splitting the cake, only make that single incision and carefully move the knife blade within the cake to loosen the center. Repeat on opposite side. Use an offset spatula to lift out the center, leaving a shell for filling. Reserve cake center for another use.
  • Brush shell with simple syrup. Spread pastry cream on bottom. Refrigerate until cold, 1 hour. To serve, arrange pineapple and mango on top of pastry cream.

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