Genoise style cake

[Rory8343]

I'd love to make a LC version of my favorite desert but it is based on Genoise. It's a kind of dry cake so I was thinking almond flour?

[theislandgirl]

Post the entire recipe and we can maybe help you...

[Rory8343]

Here's a similar one from the food network. Should be easy to make fairly LC except for the cake part. Genoise is a rather dry cake so it is soaked with frangelica or another nut flavored liqueur. I figured I could sub some divincis or torianos.
Wondering if almond flour would do for the cake....


8 tablespoons plus 1 teaspoon butter, at room temperature
9 large eggs
1 1/2 cups sugar
1 tablespoon plus 1 teaspoon pure almond extract
1/2 cup flour
1/4 teaspoon baking powder
1 1/2 cups almonds, toasted and finely chopped in a food processor
1/4 cup Frangelica
To Assemble:
1 cup fresh blackberries, hulled
1 cup fresh raspberries, hulled
1 cup halved large fresh strawberries
1 cup thinly sliced peeled fresh mangos
1 cup fresh blackberry coulis or sauce
1 cup fresh strawberry coulis or sauce
1 cup fresh mango coulis or sauce
2 tablespoons chiffonade fresh mint

Preheat the oven to 375 degrees F. Grease a 6-cup loaf pan with 1 teaspoon of the butter. For the Cake: In a metal bowl set over a pot of simmering water, whisk 6 of the eggs with 3/4 cup of the sugar and 1 tablespoon of the almond extract. Whisk constantly, occasionally removing the bowl from the heat when the mixture threatens to get too hot and scramble. Whisk until a 3-second ribbon forms (lift the whisk and the mixture will fall from it like a ribbon that lasts 3 seconds, for about 5 minutes). Remove the bowl from the heat and beat the mixture with an electric mixer until thick and frothy, for about 3 minutes. In a bowl combine the flour, baking powder, and 1 cup of the almonds, and mix well. Gently fold the dry ingredients into the egg mixture, about 1/2 cup at a time, until thoroughly incorporated. Pour the batter into the loaf pan and bake until spongy, for about 25 to 30 minutes. Remove from the oven and allow to cool. Run a small knife around the inside of the pan and turn the genoise out onto a rack to cool. Using a sharp bread knife, slice the genoise into 3 equal, horizontal layers, and set aside. Line the loaf pan with long pieces of plastic wrap overhanging the sides and place 1 layer of the cake in the bottom. Sprinkle the bottom layer with 1 tablespoon of the Frangelica. Spread 1/2 cup of the cream over the layer and arrange half of the fruit in layers over the cream. Add the next layer of cake, sprinkle with another tablespoon Frangelica, and spread another 1/2 cup of the cream. Layer the remaining fruits over the top and spread another 1/2 cup cream over the fruit. Sprinkle the underside of the top layer with 1 tablespoon of the Frangelica and turn it over on the last layer of cream. Sprinkle the top of the cake with the remaining 1 tablespoon Frangelica. Wrap the plastic wrap tightly over the cake and press gently but firmly into the loaf pan. Refrigerate overnight. Remove the pan from the refrigerator and unwrap it. Carefully turn the cake out onto a platter and cut into 8 slices. To serve, spoon a pool of each of the three fruit coulis over the bottom of each serving plate. Place 1 slice of the terrine on top of the coulis. Garnish with the mint.

To make the almond cream: In a metal bowl set over a pot of simmering water, whisk together the remaining 3 eggs, the remaining 1/2 cup sugar, and the remaining 1 teaspoon almond extract. Reduce the heat to medium and whisk constantly, removing the mixture from the heat occasionally to ensure that the eggs don't scramble, until you get a 3-second ribbon. Remove the bowl from the heat and beat the mixture with an electric mixer until it's thick and frothy, about 5 minutes. Beat in the remaining 1/2 cup almonds and the remaining 8 tablespoons butter. Yield: about 1 1/2 cup

[theislandgirl]

Sorry to be so slow in replying.

Is it just the cake part you're most interested in? The "almond flour" might well work as a sub, but the sugar is integral to texturing the eggs, so it's pretty hard to say. A mix of erythritol (or xylitol or maltitol or isomalt) and splenda might sub for the texturizing sugar here. Do you have any of those items?

[Rory8343]

Originally Posted by theislandgirl

Sorry to be so slow in replying.

Is it just the cake part you're most interested in? The "almond flour" might well work as a sub, but the sugar is integral to texturing the eggs, so it's pretty hard to say. A mix of erythritol (or xylitol or maltitol or isomalt) and splenda might sub for the texturizing sugar here. Do you have any of those items?

I keep losing this post. I have xylitol and splenda. I might just give the cake part a try with the almond flour. The rest is simple enought to make low carb.

[Su11]

Let us know how it comes out. I think I'd leave out the almond flavoring, or reduce it some, maybe add in a bit of vanilla.

You could try a sample size to see if it becomes nice and cake like.

An alternative, if you can't get it to rise well would be to go for an almond flour scone thing and do a short-cake version. (Gettin' all southern on the dessert thread here! )

[jacksmixedtape]

Hmm, you said it's a dry cake, so it might not work that well with erythritol! Perhaps try making a mini batch to see how it goes?

[Soobee]

To make the cake drier, you could use mostly almond flour with a couple of tablespoons of coconut flour.