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In this video, I show in detail
preparation of French GENOISE sponge cake (Genoese sponge cake) with the use of heating the egg mass. And I beat the sponge mass WITH A LOW-POWER HAND MIXER! 100% sponge cake is obtained!
This sponge cake turns out lush and airy without the use of soda or baking powder. It is prepared without dividing the eggs into whites and yolks.
This sponge cake does not need a long settling, rest, etc., IT IS IMMEDIATELY AFTER COMPLETE COOLING PERFECTLY CUT INTO CAKES AND CAN BE USED IN THE CAKE !
Genoise is a versatile sponge cake, with a thin and dense structure. Suitable for making cakes and pastries with various fillings. Genoise is perfectly combined with almost any type of cream.
It can also be served with tea, as an independent dessert
INGREDIENTS for 2 forms of 18 cm each (biscuits are obtained about 5.5-6 cm high):
6 eggs weighing 50 g without shell
1 egg yolk
180 gr. sugar
vanilla sugar (8 gr.)
40 gr. corn starch
140 gr. flour (for this sponge cake, I use flour with a protein content of 12.8%)
80 gr. butter
for girls from Germany Edeka flour Mehl-Profi Back Qualität Typ 405 Eiweiss 12,8%
Bake in a preheated oven at a temperature of 175 °C top-bottom mode without convection at an average level of about 30-35 minutes
the sides of the baking dish are not greased with anything.
It is important not to open the oven door when baking
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