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Stéphane Tréand’s Genoa Sponge

2016-11-29
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Tuesday November 29, 2016
  • Comments : No Comment
  • Languages :  English  |   Français

   La version Française se trouve ICI
The Genoa bread ('Pain de Gênes') is a cake made from almond paste, eggs and melted butter, but only a minimal amount of flour. 








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!

The «Genoa Bread»


 

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.
However, despite this it is not actually of Italian origin but French, and was invented by the 1840s Parisian pastry chef Fauvel, who worked at the Chiboust pastry shop. Fauvel initially called it gateau d'Ambroise (Ambrosia Cake)


 

Source of the recipe

A recipe I learned with my pastry professor, Stéphane Tréand in Costa Mesa, California

The «Genoa Bread»


 
The «Genoa Bread»
See the article I wrote about Stéphane Tréand's school HERE

 

Recipes using Genoa Bread

The Fabulous Baked Alaska with Grand Marnier

All the recipes using Genoa Bread are HERE



 

Ingredients

The «Genoa Bread»

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)

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)

 
½ Cup Marzipan (112.5 grams)

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 5.9" (or 5 29/32" or 15 cm) x 5.9" (or 5 29/32" or 15 cm)

 
⅔ Cup Marzipan (162 grams)

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)

 

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)

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...

Steps

1. Place inside the mixing bowl: the

Marzipan

(¾ Cup or 200 g), the

Eggs

(⅓ Cup or 120 g) and the

Orange Zest

(1)

2.  If the

Marzipan

is too hard, just warm it in the microwave

10 seconds

to soften it
The «Genoa Bread»The «Genoa Bread»

3. For the

Orange Zest

, simply use a microplane grater

4.  Professionals recommend to not grate the orange on the grater
The «Genoa Bread»The «Genoa Bread»

The «Genoa Bread»
5. Professional chefs usually scrape the outer skin with the grater placed on the Orange, which will avoid grating the sour white pith ("skin” ).

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

 
6.  For the next steps: You may use either a stand mixer (like a Kitchen Aid appliance) or an electric beater
7. Whisk to incorporate the

Marzipan

(¾ Cup or 200 g) and the

Eggs

(⅓ Cup or 120 g)
The «Genoa Bread»

8. Whisk in the soft

Butter

(4 Tablespoons or 50 g). The butter must be softened first, at room temperature for

30 minutes



9. Incorporate the

Flour

(3 Tablespoons or 30 g), the

Baking Powder

(1 teaspoon or 4 g)
The «Genoa Bread»The «Genoa Bread»

10. Whisk for

a few minutes

The «Genoa Bread»

The «Genoa Bread»
11. The result is a pretty thick dough, not too liquidy

 

The mold

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

13. 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)
The «Genoa Bread»The «Genoa Bread»

14. Pour the batter into the mold

15. Spread evenly using a spatula
The «Genoa Bread»The «Genoa Bread»The «Genoa Bread»

16.  Bake in preheated oven at 360 °F / 180 °C until golden brown
The «Genoa Bread»

17. Bake for approx.

20/30 minutes

. Put a knife into the sponge and if it comes out clean it is baked.
The «Genoa Bread»The «Genoa Bread»

18. Unmold. Wrap airtight

19.  I recommend to set aside the dough in the freezer to harden it
The «Genoa Bread»The «Genoa Bread»

20. Unmold. Wrap airtight

21. To use in a layer cake, you may slice and soak with syrup
The «Genoa Bread»The «Genoa Bread»


Result

The «Genoa Bread»


 

Recipes using Genoa Bread

The Fabulous Baked Alaska with Grand Marnier

All the recipes using Genoa Bread are HERE



 

The other recipe of Cakes For Layer Cakes

Ladyfingers dough recipe



 

The result and the pix





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What to cook with...

5 spice powder

, Almond extract,

Almond paste

, Almond powder, Almonds, Avocado,

Basil

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

, Mushrooms,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

, Sweet Tart Dough, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White chocolate

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



¾ Cup Marzipan (200 g)

⅓ Cup Eggs (120 g)

1 Orange Zest

4 Tablespoons Butter (50 g)

3 Tablespoons Flour (30 g)

1 teaspoon Baking Powder (4 g)