Strawberry Shortcake Genoise

2015-04-06 22.20.04

Nordic Ware Mini-Strawberry Shortcake

Nordic Ware Mini-Strawberry Shortcake

2015-04-06 22.20.35

What a wonderful recipe from Rose Levy Beranbaum’s The Baking Bible! 

I was honored to read fellow Alpha Baker, Raymond Zitella comments as he shared a childhood memory about the Duncan Hines Tiara Dessert Pan his mother had purchased.

2015-04-05 08.10.58

My mother had one as well and I inherited this pan after her passing.

I was ecstatic when I read that he had used his Tiara Dessert pan for this recipe, so I decided to follow suit.  The recipe makes 10 cups of batter however the Tiara Dessert pan only holds, according to Raymond, 3.5 cups, SOOO I had no choice but to purchase the Nordic Ware Strawberry Shortcake pan to hold the additional batter.71CNbo6Q4GL._SL1500_Please visit Raymond’s food blog at  Your Just Desserts  to see his beautiful cake and read his instructions as well.

FAIR WARNING:

PER MY WEB HOST, in order to leave a comment on my site, you will need to click on the title of the blog each week.  It opens into a new blog window in which comments are able to be left at the bottom of the blog. Thank you all for your comments!

FULL DISCLOSURE: I cheated and added other things not in Rose Levy Beranbaum’s original recipe.

 

First we created the Strawberry Syrup from frozen Strawberries and let the berries drain for 8 hours at room temperature along with other ingredients.

2015-04-04 22.53.46 2015-04-04 23.04.35

The Strawberries will later be used to create a pure and the separated juice will be used to moisten the inside of the shortcakes, adding flavor.

Pans were prepared and then …

2015-04-05 19.06.56 2015-04-05 19.07.07

Next the batter was made in parts

Again, excitement….I get to make Brown Butter ( Beurre Noisette ) ! 

YAY !

Extreme low heat just to melt the butter

Extreme low heat just to melt the butter

Butter melted smooth

Butter melted smooth

increase the heat to low

increase the heat to low

Per Rose in other recipes, I just used the technique here, use a white spatula to help gauge the color change of the butter from yellow to deep tan

Per Rose in other recipes, I just used the technique here, use a white spatula to help gauge the color change of the butter from yellow to deep brown – not quite there yet

Ahhh there we are, deep rich nutty aroma developing and flecks of brown are a sign that you are almost there

Ahhh there we are, deep rich nutty aroma developing and flecks of brown are a sign that you are almost there

in a prepared cut measure with cheese cloth, pour the Beurre Noisette onto the cloth and push the solids through with a small spatula

in a prepared cup measure with cheese cloth, pour the Beurre Noisette onto the cloth and push the solids through with a small spatula

BEAUTIFUL I tell you

BEAUTIFUL I tell you

Pour into a holding container and allow to cool to between 110 and 120 degrees F

Pour into a holding container and allow to cool to between 110 and 120 degrees F

Stir in the vanilla and cover to avoid evaporation and keep in a warm, holding environment

Stir in the vanilla and cover to avoid evaporation and keep in a warm, holding environment

Heat the eggs and sugar until lukewarm over a double boiler using a long whisk to avoid curdling

Heat the eggs and sugar until lukewarm over a double boiler using a long whisk to avoid curdling

Transfer heated mixture to the stand mixer and beat until the mixture has quadrupled in volume

Transfer heated mixture to the stand mixer and beat until the mixture has quadrupled in volume

When set, mix a cup of the batter in with the warm Beurre Noisette

When set, mix a cup of the batter in with the warm Beurre Noisette and combine with the batter

2015-04-05 20.32.28 2015-04-05 20.32.33

Look how delightful the Tiara Dessert pan worked!

Look how delightful the Tiara Dessert pan worked!

2015-04-05 21.01.42 2015-04-05 21.01.53

The unmolding was a bit different because of the delicate texture of the Genoise.  For the larger Tiara shortcake, I cut a round of parchment using a 10 inch cake cardboard disk as a template and then I also used the cardboard disk as a base.  The parchment was used so that the cake would not stick to the cardboard.  For the mini Nordic shortcakes, I simply prepared a cooling rack for invertation. I also cut a 10 inch parchment disk during decorating, but did not use this until later.

Next we made the Strawberry Grand Marnier Syrup,  however, I personally do not like Grand Marnier in desserts as I find it too sweet and thick. I prefer to use the French Liquor Drillard Orange Liqueur instead.  Actually, I had the same amount needed left over from the Luxury Oatmeal Cookies when I soaked the dried berries, so I used that.

2015-04-06 06.28.27

2015-04-06 06.39.022015-04-06 06.39.19

Refrigerate 12 hours

For the Fresh Berries…

2015-04-04 23.20.35 2015-04-04 23.49.39

Next we go back to the reserved frozen berries and make a puree in the food processor and apply…

2015-04-06 21.43.592015-04-06 21.44.122015-04-06 21.47.39

Next, apply the fresh berries

2015-04-06 22.06.332015-04-06 22.07.20 2015-04-06 22.07.292015-04-06 22.11.15 2015-04-06 22.11.40 2015-04-06 22.11.48 2015-04-06 22.12.12 2015-04-06 22.19.35 2015-04-06 22.20.04 2015-04-06 22.20.35 2015-04-06 22.21.49

© Tony Bridges and One Crumb at a Thyme, 2014

2 thoughts on “Strawberry Shortcake Genoise

  1. Im envious of your vintage pans! You are so fortunate to be able to inherit all of your mom’s baking pans. Your cake and cakelets look beautiful. Making me hungry now…and wanting one.

Leave a Reply

Your email address will not be published. Required fields are marked *