ingredients
For 4 Genoises
500 g of flour
560 g of sugar -
225 g butter at room temperature
480 ml of Milk
1/2 teaspoon of lemon juice
9 egg whites at room temperature
15 g of baking powder -
1 teaspoon salt
2 + 1/2 teaspoons vanilla extract
Candy m & m, chocolate, ......
Icing
350 g of philadelphia cheese, St Moret
etc ..
350 g of mascarpone
20 cl of liquid cream
1 teaspoon vanilla extract
120 g icing sugar
Vermicelli, multicolored pearls ....
Preparation:
If you do not want a high cake make 2
Genoese and cut each in two; for
this divide the ingredients of the Genoese by
two!
Preparation of white sponge pinata
cake:
Preheat the oven to 180 ° C.
In the robot bowl with the leaf, pour
sifted flour, yeast and salt
Mix well and add the sugar.
Set the robot to low speed add the
soft butter cut into pieces little by little
and beat until all the butter
be well incorporated (3 minutes)
In a measuring cup mix half of the
milk, vanilla extract and lemon juice
In another bowl, mix the rest of the milk
with the egg whites (mix with a
fork or a manual whip)
Increase the speed of the robot and add
gradually the milk / extract mixture
vanilla / lemon
Reduce the speed of the robot and add the
second mixture containing the milk and
egg whites
Beat for a good 3 minutes so that the
mixture is well homogeneous
Put baking paper in the bottom of the mold
well buttered
Weigh the dough and pour it into 4 molds
18cm or if you have only one
a
Put in the oven for 20-22 minutes
preheated oven
Let them totally cool
When they are cold prepare the frosting
Preparation of the icing:
10 min before starting: think about placing
in the freezer liquid cream and whips
the drummer to make sure to have a nice
Chantilly the first time!
In a container soften the cheese and the
mascarpone with vanilla extract. Book
To put the whipped cream
Gradually add the icing sugar
Gently stir in the cheesemascarpone mixture
with cream
Continue beating at high speed.
It is necessary to obtain a homogeneous mixture
The mixture must be visibly
cream should not fall back
Pinata cake assembly:
Rake two of the Genoese in the center using
a cookie cutter, and soak the biscuits with
syrup prepared with 100 g of sugar and a little
Water!
Spread the icing on the first sponge cake
Overlay the sponge cakes on each
others by putting icing between each
Pour candies into the holes before
close by the last sponge
Lightly compress the cake
slowly
Put a first thin layer of frosting
on the whole cake
Leave a cool hour for that
hardens
Put a second layer of icing on
the cake
Let cool again good
hour
Decorate as you wish!
