Archive for the Genoise Tres Cafe (page 182) Category

Genoise 06 Tres Cafe (page 182) – i live and bake coffee.

Posted in Genoise Tres Cafe (page 182) on December 15, 2010 by myyellowkitchen

it is clear to me that i live coffee.  i shared a slice of hector’s take on ROSE’S heavenly CAKES: Genoise Tres Cafe (page 182) with my sports friend Michelle while serving coffee at the finish line at the annual Thanksgiving Turkey Swim at the beach.

fyi, the mustache is gone, but it was fun to have it.  i am often on the limelight, but the mustache was giving me way too much attention.  the other day i walked into the bakery as a customer, and the front of the house staff made clear they loved the mustache, yet they made sure all customers heard it!

here some additional pictures of what i need to do to make room for so much cake in my life:

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Genoise 05 Tres Cafe (page 182) – enjoyed

Posted in Genoise Tres Cafe (page 182) on December 14, 2010 by myyellowkitchen

cake slices for ROSE’S heavenly CAKES: Genoise Tres Cafe (page 182):

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Genoise 04 Tres Cafe (page 182) – hector’s take

Posted in Genoise Tres Cafe (page 182) on November 28, 2010 by myyellowkitchen

ROSE’S heavenly CAKES: Genoise Tres Cafe (page 182) was created in answer to people that questions why we call ‘coffee cake’ a cake that doesn’t have coffee? i have the same question!

Genoise Tres Cafe is coffee at it’s best: on the cake batter, on the cake syrup, and on the ganache. i am happily answered and awake!

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Genoise 03 Tres Cafe (page 182) – composing hector’s take

Posted in Genoise Tres Cafe (page 182) on November 27, 2010 by myyellowkitchen

a few photos on how to compose hector’s take for ROSE’S heavenly CAKES: Genoise Tres Cafe (page 182).

not in order:

1- to showcase the characteristics of the chrysanthemum fluted pan, apply the frosting as a filling rather than as a frosting. torte the genoise in half and cover the bottom layer with the mocha whipped ganache:

2- add a couple of drops of chocolate arome to the ganache. i stir in the arome after the ganache is made but while still warm.

3- as you know, my favorite way to melt chocolate is with my induction burner:

4- this is my favorite piping bag and piping tip:

5- i use a long serrated knife, a turn table, and dental floss, to torte the genoise in half. start by scoring only 1/4-inch deep as you turn the cake with the turn table, keeping your knife stationary. on the second turn, score deep enough to bury your knife’s width; be sure the knife follows the 1/4-inch line. put the knife away. hold a 20-inch piece of dental floss, and wrap it around the knife cut. where the ends of the dental floss meet, pull each end in opposite directions, strangling the cake.

here is another picture of how to use the dental floss.

pic of ice cream cake lifted w tart bottom

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Genoise 02 Tres Cafe (page 182) – coffee genoise

Posted in Genoise Tres Cafe (page 182) on November 26, 2010 by myyellowkitchen

ROSE’S heavenly CAKES: Genoise Tres Cafe (page 182) uses coffee on the batter:

the recipe calls to mix coffee extract with the eggs prior beating. i mixed the coffee extract with the warm butter instead. yum!

here is the baked genoise. i adore the cafe colour!

in my opinion, genoise, and all other sponge cakes not using baking powder, bake well on any size and shape pan. for my take, i am using a 7-inch silicone chrysanthemum pan.

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Genoise 01 Tres Cafe (page 182) – my coffee concentrate and my turbinado sugar

Posted in Genoise Tres Cafe (page 182) on November 24, 2010 by myyellowkitchen

for ROSE’S heavenly CAKES: Genoise Tres Cafe (page 182), i am using my local turbinado sugar. i love the flavor of turbinado on coffee!

don’t worry about the size of the sugar crystals been big; it will dissolve nicely when heating the eggs.

nicely, i am making my own coffee extract.

soak at room temperature, 70 grams of fine grind coffee with 140 grams of water. cover loosely. after 24 hours, strain thru a fine mesh strainer, then thru coffee filter. it may take up to 1 hour to strain. use the amount as indicated on the recipe for coffee extract. any extra can be used to make coffee drinks by adding hot or cold water to taste.

for small amounts like the above, i enjoy using my french press. however, do not press it, keep the press above and tip the coffee over, so the press works like a fine mesh strainer. the amount of coffee grounds is too much for the press to press thru it!

coffee cake doesn’t get more real than this!

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