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Cuisine d'Aubéry
The food blog of FX
Base Sweet Base Sponge For Layer Cakes Genoa Bread

https://cuisinedaubery.com/recipe/the-genoa-bread/

Stéphane Tréand’s Genoa Sponge

A recipe by Stéphane Tréand Tuesday November 29, 2016
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The Genoa bread ('Pain de Gênes') is a cake made from almond paste, eggs and melted butter, but only a minimal amount of flour.

FX (François-xavier)

About this recipe

This is the recipe of a sponge cake that is delicious ! Think Almonds, Orange... just splendid. You may use it as a sponge to be used in your cakes, or just plain... you will love it!

You may use this recipe as a treat in itself, or as a sponge for your layer cakes

Stéphane Tréand’s Genoa Sponge

Origin of the recipe

This cake is said to have been invented to commemorate the 1800 siege of French forces at Genoa, when the city’s inhabitants survived largely on almonds

The version we know it today was invented by the 1840s Parisian pastry chef Fauvel, who worked at the Chiboust pâtisserie. Fauvel initially called it gateau d'Ambroise (Ambrosia Cake)

Stéphane Tréand’s Genoa Sponge

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Chef: Stéphane Tréand Skill: Intermediaire Level Cuisine: French Cuisine Courses: Base, Sweet Base, Sponge For Layer Cakes, Genoa Bread, 
Eggs Oranges Almond paste
 4.9
Ingredients
  • For a mold 7.87" (or 7 7/8" or 20 cm) x 7.87" (or 7 7/8" or 20 cm), or a round mold, 8.66" (or 8 21/32" or 22 cm) in diameter

  •   ¾ Cup Marzipan (200 grams). For the recipe, see HERE
  •   ⅓ Cup Eggs (120 grams)
  •   1 Orange Zest
  •   4 Tablespoons Butter (50 grams)
  •   3 Tablespoons Flour (30 grams)
  •   1 teaspoon Baking Powder (4 grams)


  • For a mold 7.08" (or 7 3/32" or 18 cm) x 7.08" (or 7 3/32" or 18 cm)

  •   ⅔ Cup Marzipan (162 grams). For the recipe, see HERE
  •   4 Tablespoons Eggs (97.2 grams)
  •   0.8 Orange Zest
  •   3 Tablespoons Butter (40.5 grams)
  •   3 Tablespoons Flour (24.3 grams)
  •   1 teaspoon Baking Powder (3.2 grams)


  • For a mold 5.9" (or 5 29/32" or 15 cm) x 5.9" (or 5 29/32" or 15 cm)

  •   ½ Cup Marzipan (112.5 grams). For the recipe, see HERE
  •   3 Tablespoons Eggs (67.5 grams)
  •   0.5 Orange Zest
  •   2 Tablespoons Butter (28.1 grams)
  •   2 Tablespoons Flour (16.8 grams)
  •   ½ teaspoon Baking Powder (2.2 grams)


  • For a mold 5.11" (or 5 1/8" or 13 cm) x 5.11" (or 5 1/8" or 13 cm)

  •   ⅓ Cup Marzipan (84.5 grams). For the recipe, see HERE
  •   2 Tablespoons Eggs (50.6 grams)
  •   0.4 Orange Zest
  •   1 Tablespoon Butter (21.1 grams)
  •   1 Tablespoon Flour (12.6 grams)
  •   ½ teaspoon Baking Powder (1.6 grams)


  • Pour un rectangle de 10.62" (or 10 5/8" or 27 cm) x 9.05" (or 9 1/16" or 23 cm) ou un carré de 9.84" (or 9 27/32" or 25 cm) x 9.84" (or 9 27/32" or 25 cm) ou un cercle de 11.02" (or 11 1/32" or 28 cm) de diamètre

  •   1 ⅓ Cup Marzipan (310.5 grams). For the recipe, see HERE
  •   ½ Cup Eggs (186.3 grams)
  •   1.5 Orange Zests
  •   ⅓ Cup Butter (77.6 grams)
  •   ⅓ Cup Flour (46.5 grams)
  •   1 teaspoon Baking Powder (6.2 grams)

  • You will need...
    Almond Paste
    Microplane Zester Grater
    Zester Deiss
    KitchenAid 7-Quart Stand Mixer
    Hand Mixer
    Square Round Cake Silicone
    Wilton Offset Spatula
    Perforated Baking Pan
    9 x 13 inch
    Food Wrap
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    Steps

    1. Dice the Butter (4 Tablespoons or 50 g) and let it soften at room temperature

    Stéphane Tréand’s Genoa Sponge Stéphane Tréand’s Genoa Sponge

    2. Place inside the mixing bowl: the Marzipan (¾ Cup or 200 g), the Eggs (⅓ Cup or 120 g) and the Orange Zest (1)

    3. For the Marzipan : The recipe is HERE

    4.  If the Marzipan is too hard, just warm it in the microwave 10 seconds to soften it

    Stéphane Tréand’s Genoa Sponge Stéphane Tréand’s Genoa Sponge

    Almond Paste

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    5. For the Orange Zest, simply use a microplane grater

    6.  Professionals recommend to not grate the orange on the grater

    Stéphane Tréand’s Genoa Sponge Stéphane Tréand’s Genoa Sponge

    Microplane Zester GraterZester Deiss

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    7. Professional chefs usually scrape the outer skin with the grater placed on the Orange, which will avoid grating the sour white pith ("skin")

    8.  Always leave behind the soft, white pith that lies underneath as it has a bitter, unappealing taste that you simply don't want to include

    Stéphane Tréand’s Genoa Sponge

    9.  For the next steps: You may use either a stand mixer (like a Kitchen Aid appliance) or an electric beater

    KitchenAid 7-Quart Stand MixerHand Mixer

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    10. Whisk to incorporate the Marzipan (¾ Cup or 200 g) and the Eggs (⅓ Cup or 120 g)

    Stéphane Tréand’s Genoa Sponge

    11. Whisk in the soft Butter (4 Tablespoons or 50 g). The butter must be softened first, at room temperature for 30 minutes

    12. Incorporate the Flour (3 Tablespoons or 30 g), the Baking Powder (1 teaspoon or 4 g)

    Stéphane Tréand’s Genoa Sponge Stéphane Tréand’s Genoa Sponge

    13. Whisk for a few minutes

    Stéphane Tréand’s Genoa Sponge

    The result is a pretty thick dough, not too liquidy

    Stéphane Tréand’s Genoa Sponge

    The mold

    14. I recommend using a silicon square mold, easy to order online

    15. The size of the silicon mold is 7.87" (or 7 7/8" or 20 cm) x 7.87" (or 7 7/8" or 20 cm)

    Stéphane Tréand’s Genoa Sponge Stéphane Tréand’s Genoa Sponge

    Square Round Cake Silicone

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    16. Pour the batter into the mold

    17. Spread evenly using a spatula

    Stéphane Tréand’s Genoa Sponge Stéphane Tréand’s Genoa Sponge Stéphane Tréand’s Genoa Sponge

    Wilton Offset Spatula

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    18.  Bake in preheated oven at 360 °F / 180 °C until golden brown

    Stéphane Tréand’s Genoa Sponge

    Perforated Baking Pan9 x 13 inch

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    19. Bake for approx. 20/30 minutes. Put a knife into the sponge and if it comes out clean it is baked.

    Stéphane Tréand’s Genoa Sponge Stéphane Tréand’s Genoa Sponge

    20. Unmold. Wrap airtight

    21.  I recommend to set aside the dough in the freezer to harden it

    Stéphane Tréand’s Genoa Sponge Stéphane Tréand’s Genoa Sponge

    Food Wrap

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    22. Unmold. Wrap airtight

    23. To use in a layer cake, you may slice and soak with syrup

    Stéphane Tréand’s Genoa Sponge Stéphane Tréand’s Genoa Sponge
    Result

    That's it!

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    Don't forget to share your photos once you tried this recipe! HERE
    Eggs Oranges Almond paste
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