(for the genoise)
6 eggs, room temperature
1/2 cup sugar
1 cup cake flour, sifted
1 1/2 cups unhusked hazelnuts, lightly toasted and finely minced
1 t vanilla
1/4 cup unsalted butter, clarified
(syrup)
3/4 cup water
1/3 cup sugar
1/3 cup kirsch
1 cup whipping cream
(cranberry curd)
3 1/2 cups cranberries
1 cup sugar
5 egg yolks
1 T lemon juice
pinch of salt
1/2 cup unsalted butter, melted and boiling hot
2 T kirsch
[how to make]
(for the genoise)
*Preheat the oven to 350 degrees.
*Line 12 x 18 " jelly roll pan with parchment or waxed paper; butter and flour paper.
*Using electric mixer, beat eggs until well blended in bowl set over pot of warm water over low heat.
*Beat in 1/2 cup sugar 2 T at a time, then continue beating until egg mixture is pale and thick, about 10 minutes.
*Remove bowl from over water and beat until mixture triples in volume and forms slowly dissolving ribbon when when beaters are lifted, about 12 minutes.
*Sift 1/4 cup flour over egg mixture and fold in gently.
*Repeat with remaining flour in 3 additions.
*Fold in 1/3 cup hazelnuts.
*Set vanilla into butter.
*Fold butter into batter.
*Pour into prepared pan.
*Bake cake until springy and light brown, about 18 minutes.
*Invert onto rack; remove paper.
*Cool completely
*Wrap and refrigerate overnight or freeze up to 3 months.
(for the syrup)
Heat water and 1/3 cup sugar in heavy small saucepan over low heat until sugar dissolves, swirling pan occasionally.
*Increase heat and bring to boil.
*Cool syrup to room temperature.
*Stir in kirsch. (Can be prepared 1 week ahead, refrigerated.)
(for the cranberry curd)
*Cook cranberries with 1/2 cup sugar in heavy medium saucepan over low heat until berries are very soft, stirring frequently, about 15 minutes
*Puree cranberries in processor.
*Press through fine strainer.
*Return to processor.
*Add yolks, remaining 1/2 cup sugar, lemon juice and salt and mix to combine.
*Blend in butter.
*Return to saucepan and stir over low heat until mixture is very thick and registers 170 degrees on candy thermometer, 10 to 12 minutes.
*Cool completely. Refrigerate at leas 3 hours. (Can be prepared 1 month ahead and refrigerated.)
*Stir in 2 T kirsch
(for the assembly)
*Trim sides of cake.
*Brush top lightly with syrup. (Reserve remaining syrup for another use.)
*Using long serrated knife, cut cake lengthwise into 3 layers.
*Set 1 cake layer on platter.
*Spread with 1/2 cup cranberry curd.
*Top with second cake layer.
*Spread with 1/2 cup curd.
*Top with third cake layer.
*Spread with 1/2 cup curd.
*Beat cream to stiff peaks.
*Fold in remaining curd.
*Reserve 3/4 cup curd mixture.
*Spread remainder onto sides of cake.
*Press remaining hazelnuts onto sides of cake.
*Spoon reserved curd mixture into pastry bag fitted with small star tip.
*Pipe around top and bottom edges of cake, and diagonally across top of cake.
-makes 12-
Note: I found this recipe in "Cakes" book from "Bon Appetit".
Labels: cake recipe, cranberry curd recipe, genoise recipe, layer cake recipe
