קופסת עוגות חורף – 4 עוגות מבצק גנואז אחד

על המתכון

מצרכים

• [GENOISE SPONGE CAKE]
• Today, I spread the batter into a small rectangle tray (Tin: 6inch | 15cm ✖︎ 9.5inch | 24cm, for roll cake & ice-burg cake), 6 6cm domes and 6 3cm domes(I only used 5 of them)
• ▪ Egg: 3 large eggs
• ▪ Granulated sugar: 105g (3.7oz)
• ▪ Cake flour: 105g (3.7oz)
• ▪ Milk: 15g (about 1 Tbsp)
• ▪ Oil: 30g (1oz)
• ▪ Vanilla extract and shredded coconut: as you like! You can try different flavors, too.
• Vanilla (Snowman): 2 larger domes + 2 smaller domes
• Coconut: 4 larger domes + 3 smaller domes
• Watch this video to learn how to make it step by step:
• Bake at 355F for 9 mins(mini domes), 10 mins(sheet cake), and 12 mins(bigger domes) or until they bounce back gently.
• [SWISS MERINGUE]
• Egg white: 100g (3.5oz)
• Granulated sugar: 150g (5.3oz)
• Heat up to 55C / 130F - 71C / 160F
• Use 2/3 to spread on a lunch box
• The rest for meringue cookies:
• Bake at 200F / 95C for about 45-50mins until they get dried completely.
• Watch this video to learn how to make it step by step:
• [FRENCH BUTTERCREAM]
• You’ll have leftovers with this amount, so I stored the rest in a freezer for the next use. I do not recommend reducing less than this amount if you don’t have a very small pod and bowl/mixer to make a pate au bombe successfully.
• Egg Yolk: 60g (2.1oz)
• Granulated Sugar: 95g (3.3oz)
• Water: 35g (1.2oz or 2 Tbsp + 1 tsp)
• Butter: 226g (8oz, or 2 US sticks)
• Salt: a pinch
• Vanill