French Classics Made Easy (52 page)

SPIDERWEB DESIGN:
Make a spiral design with the royal icing on top of the soft ganache. Start at the center and spiral the icing out to the outer edge of the cake, leaving a ½- to ¾-inch space between the lines of the spiral. Immediately draw the point of your paring knife from one side of the cake to the other through the center of the spiral. Turn the cake 90 degrees and repeat the cut from edge to edge. Divide each quarter by making similar cuts for a spiderweb design.

The same problems as mentioned at left can occur. But in time, you will be making perfect designs.

SPIDERWEB DECORATION

1.
Starting at the center, spiral a line of icing out to the edge of the cake.

2.
Draw the point of a knife through the icing from one side of the cake to the other through the center. Turn the cake 90 degrees and cut the design into quarters. Then divide the quarters in half or into fourths.

CHOCOLATE GENOISE
WITH GRAND MARNIER GANACHE

[GÂTEAU CHOCOLAT AU GRAND MARNIER]

The layers in this delicious chocolate cake are moistened with orange juice and Grand Marnier in place of the traditional sugar syrup. You can serve it just as is, or decorate it with Royal Icing (
page 352
) or candied orange peel.

SERVES 8 TO 10

½ cup orange juice

2 tablespoons Grand Marnier

Chocolate Génoise (8 or 9 inches;
page 237
), batter flavored with the grated zest of 1 orange

Ganache (
page 349
), flavored with Grand Marnier

1.
Combine the orange juice and Grand Marnier.

2.
Using a serrated knife, cut the chocolate génoise into two layers (see
page 242
). Turn the top layer cut side up on the rack. Using a pastry brush, moisten both layers with the flavored orange juice. (Several tablespoons of juice will remain when making an 8-inch cake.)

3.
Place the cake, on the wire rack, over a baking sheet. Spread an even layer of ganache over the bottom layer.

4.
Replace the top layer. Pour the remaining ganache over the top of the cake so it runs down the sides. Tap the rack on the pastry sheet to help the ganache fall evenly. If there are spots that were missed, coat them with the excess ganache from the pastry sheet, using your spatula.

5.
Refrigerate or freeze the cake on the rack. When the icing is firm, transfer the cake to a doilied serving plate. (The cake will keep refrigerated for several days, or can be frozen for several weeks. Bring to room temperature before serving.)

IN ADDITION

Before placing your cake on a serving plate, refrigerate or freeze it, still on the wire rack, to set the frosting. When it has set, carefully move the cake with a long metal spatula from the rack to a serving plate. Use one hand to support the bottom of the cake while moving it.

VARIATIONS

S
ACHERTORTE

This cake, which I usually find too dry, is moist and delicious in this variation. Using raspberry jam provides yet another dimension. After moistening the layers with the orange juice, coat with strained raspberry jam or some Apricot Glaze (
page 354
). Spread some of the ganache on the bottom layer. Replace the top layer. Coat the top and sides with more apricot or raspberry glaze and refrigerate to set. Finally, coat with the remaining ganache.

C
HOCOLATE
G
ENOISE WITH
M
OCHA
G
ANACHE

[GÂTEAU CHOCOLAT AU CAFÉ]

Omit the orange zest from the chocolate génoise. Make a light coffee syrup (see Gâteau Moka, step 1, below) flavored with 1 tablespoon Cognac, rum, or Kahlúa to use in place of the Grand Marnier–flavored orange juice. Flavor the ganache with Coffee Essence (
page 358
) or Quick Coffee Essence (
page 359
)—2 tablespoons for an 8-inch cake, 3 tablespoons for a 9-inch. Moisten the cake layers with the coffee syrup and frost with the ganache. Or, instead of the ganache, you might want to try a Coffee Buttercream (
page 351
).

GATEAU MOKA

This is a light vanilla cake with an irresistible coffee buttercream. As with most cakes made with génoise and buttercream, it can be made several days or even weeks ahead (and it freezes well).

SERVES 8 TO 10

½ cup boiling water

2 tablespoons (30g) sugar

2 tablespoons (10g) instant coffee granules

Génoise (8 or 9 inches;
page 235
), made with vanilla extract

Coffee Buttercream (
page 351
)

⅔ cup (100g) chopped toasted almonds (see Note)

1.
Make a light coffee syrup: In a small bowl, combine the boiling water, sugar, and instant coffee. Stir to dissolve.

2.
Using a serrated knife, cut the cake into two layers (see
page 242
). Turn the top layer cut side up on the cake rack. Using a pastry brush, moisten both layers with the syrup. (Several tablespoons will remain when making an 8-inch cake.)

3.
Spread a thin, even layer of coffee buttercream over the bottom layer. Replace the top layer.

4.
Ice the top and sides of the cake with a thin layer of the remaining buttercream. If you have a pastry bag and starred decoration tube, you can use them to make a decorative border on top of the cake.

5.
Scoop up the toasted almonds in your hand and press them gently onto the sides of the cake. Refrigerate or freeze the cake on the rack. When the icing is firm, transfer the cake to a doilied serving plate. (The cake will keep refrigerated for several days, or can be frozen for several weeks. Let the cake return to room temperature before serving.)

NOTE

To toast the whole almonds (before chopping), preheat the oven to 400°F. Spread the nuts on an ungreased baking sheet and roast until the nuts are beige and shiny, 5 to 7 minutes. Do not let them burn.

VARIATIONS

G
ATEAU
M
OKA WITH
C
HOCOLATE
G
ANACHE

[GÂTEAU MOKA À LA GANACHE]

This cake combines two of my favorite flavors. Follow the preceding recipe through step 4 without making a decorative border. Chill in the refrigerator until firm and then pour a coating of Ganache (
page 349
) over the buttercream. If desired, decorate the top of the cake with any leftover coffee buttercream. Omit the almonds, or sprinkle them on the buttercream layer in step 4. Try this same treatment with a chocolate génoise.

O
RANGE
G
ENOISE WITH
G
RAND
M
ARNIER
B
UTTERCREAM

[GÂTEAU AU GRAND MARNIER]

Flavor the cake batter with the grated zest of 1 orange and moisten the layers with Grand Marnier–flavored orange juice (see Chocolate Génoise with Grand Marnier Ganache,
page 240
, step 1). Make a Buttercream (
page 350
) flavored with the grated zest of 1 orange and ¼ cup Grand Marnier, adding it, 1 tablespoon at a time, in step 3 of the buttercream recipe.

H
OW TO
C
UT A
G
ENOISE INTO
L
AYERS

A génoise is a firm cake that is baked in one layer and then cut into thinner layers to be built into traditional French-style cakes. A long, wide serrated spatula (see figure 1, below) or knife works well for cutting the cake.

1.
Score the cake around the outside edge with a serrated spatula or knife.

2.
Holding the cake gently, cut through along the scored line.