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Monday, 28 June 2010

The Rose Genoise - cornerstone of French baking.

Viva Genoise!

Any form of it. I think I tried this cake in so much baking forms but rose. This cake is a really welcome in my kitchen also in a flower state.

Suddenly, I lost a part of images from a preparation stage so all I can post is the only the result of my work.
It is maybe unnecessary to enter in a details of this stage, because there were no surprises. I took my beurre noisette from the fridgidare where I always have a can prepared ahead and beat the eggs according to Rose instructions. Then fold the buere noisette flour mixture into the eggs and gave to my oven one more chance.
I haven’t a Nordic Ware rose pan, so I decided to use my silicone rose form instead. I think I paid for this a little - top of my cake was a little bit damaged when I inverted the cake on the wire rack. Also it looks a bit over baked. With this point I'm not sure maybe I have to take it out a 5 minute early then I did? But here how it looks:

Applying a Cointreau sugar syrup, finishing touches with a ganache, couple rose petal from gum paste and my cake was ready to go to my father birthday celebration

This cake is best if allowed to sit a day. It was a big success for this cake even my mother which is more than indifferent to any kind of sponge cake loves this one flat. Part of the guests invited and accomplish it with ice cream.

Tuesday, 1 June 2010

Baby Lemon Cheesecake - A Real Taste of Heaven

This cake(beautiful little cakes) I didn't missed. I just have a very limited time slot. So first i baked and then having no more to time to blog. But I had time to eat and it was real yummy.

I enjoyed the baking process at each step.

Starting by baking the biscuit for the crust layer. This was quite simple, but surprisingly tasty. And one evening before I already had this light and tasty sponge layer. By the way leftovers gone immediately.

I don't know what looks better for me this buisquit or fluffy white mix of creamcheese with a sour cream. This is a next beautiful step. I found only six silicon molds for muffins so I used the regular one lined with disposable muffins rosettes.
Here sponge and cream cheese mix come together to the oven.

And while the baked cheesecake is relaxed in the freezer I'm making lemon curd.

Nice and yummy and really stiff with no gelatin addition. No words to describe how i tasty this homemade cheesecakes and how I was proud to serve it to my guests. Also the baking process is really not to complicated because there are a sponge layer that could be prepared ahead. I definitely will bake it again.