Emprimir
Correo Electrónico
 |
Ingredientes
- Genoise Ingredients:
- 5 large eggs, at room temperature (you can place in warm water for 5 minutes)
- 1 cup (240 ml) (225 gm) (8 oz) superfine sugar (I put mine in the food processor for a minute)
- Pinch salt
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon orange juice
- 1 teaspoon orange zest (dried or fresh)
- 1 ¼ cups (300 ml) (200 gm) (7 oz) cornflour (cornstarch)
- 1 ½ teaspoons (8 gm) baking powder
- 1 tablespoon (15 ml) (15 gm) (½ oz) butter, melted (optional but I added it)
- Chocolate Glaze (see recipe below)
- Toasted Almonds (see recipe below)
- 3 1/4 cups powdered sugar
- 1/3 cup cocoa powder
- 1 tablespoon butter, melted
- 1/2-3/4 cup milk
View Full Recipe at Searching for Dessert
%20but%20it%20didn't%20add%20much%20flavor,%20I%20would%20add%20more%20next%20time.%3C/p%3E%3Cp%3ELamingtons%3C/p%3E%3Cp%3EServings:%2024%3C/p%3E%3Cp%3E1.%20Preheat%20the%20oven%20to%20350F.%20Line%20a%209%22x13%22%20pan%20with%20non-stick%20paper%20or%20foil%20(spray%20if%20it's%20not%20non-stick).%3C/p%3E%3Cp%3E2.%20Place%20the%20eggs,%20sugar,%20and%20salt%20into%20a%20stand%20mixer%20and%20mix%20on%20high%20for%2015%20minutes.%3C/p%3E%3Cp%3E3.%20Place%20the%20vanilla%20and%20orange%20juice%20in%20a%20small%20bowl%20and%20add%20the%20orange%20zest%20if%20it's%20dehydrated%20so%20it%20will%20reconstitute.%20Sift%20the%20cornstarch%20and%20baking%20powder%20three%20times%20while%20the%20eggs%20are%20mixing.%3C/p%3E%3Cp%3E4.%20After%2015%20minutes%20add%20the%20vanilla,%20orange%20juice,%20and%20orange%20zest%20to%20the%20mixer,%20mix%20for%20another%205%20minutes%20on%20high%20speed.%20The%20mixture%20should%20be%20lighter%20in%20color,%20foamy,%20and%20at%20least%20tripled%20in%20size.%3C/p%3E%3Cp%3E5.%20Sift%20the%20flour%20mixture%20over%20the%20egg%20mixture%20and%20gently%20fold%20in%20to%20combine.%20If%20you're%20adding%20butter%20then%20it%20should%20be%20folded%20in%20gently%20at%20this%20point.%3C/p%3E%3Cp%3E6.%20Spread%20the%20batter%20into%20the%20pan%20and%20bake%20for%2022-25%20minutes.%20Immediately%20flip%20out%20onto%20a%20cooling%20rack%20when%20it's%20done%20baking.%20Flip%20over%20again%20so%20there%20won't%20be%20lines%20on%20the%20top%20of%20the%20cake.%20Preferably%20let%20the%20cake%20sit%20for%20one%20day%20before%20cutting%20it%20to%20dip%20in%20the%20chocolate%20glaze.%20Once%20ready,%20cut%20the%20cake%20into%2024-30%20even%20rectangles.%3C/p%3E%3Cp%3E7.%20Toast%20the%20almonds%20at%20350F%20for%208-11%20minutes%20or%20until%20lightly%20browned.%20Let%20cool%20completely.%20Chop%20almonds%20in%20a%20food%20processor%20until%20they're%20a%20small%20but%20coarse%20crumb%20that%20will%20coat%20the%20cakes%20well.%20Do%20not%20overprocess%20the%20almonds%20or%20you%20will%20make%20almond%20butter%20which%20is%20good%20for%20some%20recipes%20but%20not%20for%20this%20one.%3C/p%3E%3Cp%3EChocolate%20Glaze%20Ingredients:%3C/p%3E%3Cp%3E3%201/4%20cups%20powdered%20sugar%3C/p%3E%3Cp%3E1/3%20cup%20cocoa%20powder%3C/p%3E%3Cp%3E1%20tablespoon%20butter,%20melted%3C/p%3E%3Cp%3E1/2-3/4%20cup%20milk%3C/p%3E%3Cp%3E1.%20Stir%20together%20the%20powdered%20sugar%20and%20cocoa%20powder.%20Heat%20milk%20until%20warm%20but%20not%20boiling%20in%20the%20microwave.%20Pour%20melted%20butter%20and%20hot%20milk%20over%20the%20powdered%20sugar%20and%20cocoa%20powder.%20Whisk%20until%20smooth.%3C/p%3E%3Cp%3E2.%20Put%20the%20toasted%20almonds%20into%20a%20small%20bowl.%3C/p%3E%3Cp%3E3.%20Dip%20the%20rectangles%20into%20the%20chocolate%20glaze%20then%20into%20the%20toasted%20almonds%20to%20coat,%20set%20on%20a%20cooling%20rack%20to%20dry.%3C/p%3E%3Cp%3E4.%20Let%20sit%20at%20least%202%20hours%20before%20eating%20to%20let%20the%20chocolate%20fully%20harden,%20or%20put%20them%20into%20the%20refrigerator%20for%2030%20minutes.%20Store%20in%20the%20refrigerator.%3C/p%3E){kind=link}