Base of cakes floors and indispensable for a white chritmas : here are genoese AND rolled bicuit.
Addendum: well, yes, genoese is a biscuit: light, sparkling and dry! (but you can cook it less dry: it’s allowed ^^)
Two recipes? Hey! no, one recipe but two techniques.
- 50g of chickpea’s white
- 1/2 teaspoon of guar gum
- A few drops of lemon juice (or tartar cream)
- 30g of purthine : 10g oilseeds puree, 20g soy cream
- 50 g of sugar
- 50 g of flour
- 1/4 teaspoon of baking powder (it may be an option, but I never cooked genoeses without it)
Whipp the white, add a few drops of lemon juice when the white whitens, then add sugar (take care of not whipping too much, it has to keep a “liquid” texture, in order to manipulate the genoese before cooking)
For a genoese:
- Pour into a mold, smooth the surface and bake immediately
=> Silicone mold, or molde veeeeeery buttered
For a rolled biscuit:
- Spread into a rectangle shape on a plate lined with parchment paper or a silicone plate
- Smooth the surface (about 8mm thick) and bake immediately.
The more solid is the paste, the more difficult is operation. My technique also consists of (my own paste is often too fitted, I do not know why to follow my own advice…):
180°C, 30 minutes
To know if biscuit is baked, knife should come out dry!
For a genoese :
- Unmold warm and wait until the cake is cooled to cut and garnish it
For a rolled bicuit:
- Before leaving the oven, place a dish cloth, lightly moisten
- Wait for a complete cooling
- You can now garnish your biscuit (it won’t crackle with this technique)
Old stories: my first rolled biscuit, undercooked, certainly, but very curvy! 🙂
Oh, and if you run out of ideas for garnish, here is an ultra simple ganache!
- 80g dark chocolate 70%
- 80g Soy cream
- 20g Coconut oil (or less)
- Break the chocolate into pieces
- Combine chocolate, cream and butter
- Cook three times at 400W, 30 seconds in the microwave, stirring well each time (or gentle stewing)
- Let it cool. Then you just have to stick it in a rolled cookie 🙂
Note: Yes, I did not cut the edge of biscuit: think about it! (…)
Note 2: yes, I am not very delicate, so be it! (especially while rolling ^^)