Gluten Free Genoise with Strawberry Coulis and Mascarpone Cream

Gluten Free Genoise with Strawberry Coulis  and Mascarpone Cream

A Genoise also known as Genoese cake or Genovese cake is an Italian sponge cake named after the city of Genoa and associated with Italian and French cuisine.


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?

  1. 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.

    Genovesa sin gluten. Celestial Beam llc

  2. While the eggs are beating, add the sugar in intervals, to allow it fully integrate with the eggs. continue mixing until you complete te 8 -10 minutes.

Gluten free Genoise. Celestial Beam Photography

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?

  1. Cut the Genoise in layers. (use a bread knife)
  2. Add a generous layer of Strawberry coulis or Fruit compote. (see recipe Strawberry Coulis)
  3. Add a second layer with cream.
  4. Finally add pieces of fresh fruits over the cream and reserve some for the topping (repeat with all the layer).
  5. 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.

The filling for this sponge depends really to 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 mix of whipping cream and mascarpone cheese, but can also be substitute 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. Celestial Beam llc

Time to cook..!

Genovesa o Genoise con Frutas y Crema

Gluten Free Genoise with Strawberry Coulis and Mascarpone Cream

Total Time 1 hr
Course dessert
Cuisine Italian

Equipment

  • 2 round molds, 28 cm

Ingredients
  

  • 6 eggs (Room Temperature)
  • cups cornstarch
  • 1 cup (200 gr) sugar
  • 2 tbsp Vanilla Extract
  • Zest of 1 Lime or Lemon (optional)
  • 50 gr clarified butter (optional)

Filling : Mascarpone cream

  • 300 gr Mascarpone cheese (cold)
  • 500 ml whipping Cream (cold)
  • 40 gr Icing Sugar

Filling : Strawberry Coulis

  • Recipe https://www.celestialbeamllc.com/strawberry-coulis/

Instructions
 

  • Prepare 2 round molds with baking paper on the bottom and preheat oven at 180°C
  • Using a stand mixer beat the eggs add vanilla extract, lemon zest, and sugar for around 8-10 minutes,( medium speed). The Sugar must be added in 3 portions to allow it fully integrates into the egg mixture. The mixture will become pale, thicker, and must triple the volume.
  • Add the cornstarch slowly into the egg mixture. with a rubber spatula, and using folding movement integrates the cornstarch into the egg mixture, do it slowly to avoid remove the air that was incorporated in step 2.
  • When the corn starch has been fully integrated, add the clarified butter (melted butter) to the mixture.
  • split the mixture on 2 molds and bake for around 20-25 minutes with preheated oven at 180°C
  • Incert a knife and if this come out clean, the genoise is ready.

Mascarpone cream

  • with an electric or stand mixer, beat the mascarpone cream (cold) with the whipping cream (cold) then add the icing sugar (adjust to your taste, more or less than the amount suggested). Beat until the cream set.

Strawberry Coulis

  • check recipe https://www.celestialbeamllc.com/strawberry-coulis/

Final

  • Let the genoise cool down for at least 2- 3 hours before cutting it, create layers and fill it with the strawberry coulis, cream, and pieces of fruits.
  • As topping add more cream, some drops of coulis to add color and mix of fruits and why not some leaves of mint or rosemary.

Notes

The purpose to add clarified butter is to add extra moisture to the genoise.
 
Keyword gluten free


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