Raspberry Génoise, Made Ahead
Upscale
NotADrink

Raspberry Génoise, Made Ahead

A light almond-and-raspberry layer cake that improves overnight.

Time
1 h
Makes
Serves 8-10
Difficulty
Hard
Citrus Crowd

Method

1

Preheat the oven to 350°F. Butter and flour two 8-inch round cake pans; line the bottoms with parchment.

2

Combine the eggs and sugar in a heatproof bowl. Set over a saucepan of simmering water (don't let the bowl touch the water). Whisk constantly until the mixture reaches 110°F (lukewarm), about 3 minutes.

3

Transfer to a stand mixer fitted with the whisk attachment. Beat on high speed for 5-7 minutes, until tripled in volume and cool to the touch.

4

Sift the flour over the batter in three additions, folding gently with a spatula after each. Don't deflate.

5

Whisk the melted butter and vanilla together. Take 1 cup of the batter and whisk it into the butter (this tempers it). Fold the butter-batter mixture back into the main batter in three additions.

6

Divide the batter between the prepared pans. Bake 22-25 minutes, until the top springs back when pressed and a toothpick comes out clean.

7

Cool in the pans 10 minutes, then turn out onto a wire rack. Cool completely. Wrap in plastic; store at room temperature overnight (or up to 2 days).

8

To assemble: whip the cream with the powdered sugar to soft peaks. Split each cake layer in half horizontally (4 layers total).

9

Place one layer on a serving plate. Brush with 1 tbsp almond liqueur. Spread 1/4 cup raspberry preserves. Top with 1/4 of the whipped cream. Repeat for 3 more layers.

10

Top with the final layer. Dust with powdered sugar. Arrange fresh raspberries on top. Chill at least 4 hours before serving.

From the kitchen

Whisk the eggs over a bain-marie to 110°F. The warmth helps the eggs hold their volume when beaten.

Story so far
The génoise is a finicky cake. The eggs and sugar must be whisked over a bain-marie to 110°F (lukewarm), then beaten at high speed until tripled in volume and cool to the touch. The flour is folded in (don't deflate), and the melted butter is folded in last. The cake bakes at 350°F for 22-25 minutes. Once cool, split into two layers. The filling: raspberry preserves + a thin layer of whipped cream. The day-before assembly: the resting time lets the cake absorb the syrup and the cream to set, so the slices hold their shape when cut.