Homemade biscuit cake Versailles

By Helen678 Published 10/27/2016 Updated 06/29/2017

I prepared this delicious homemade Genoise biscuit cake with protein cream and compote according to all the recommendations of the famous Pierre Herme. In the recipe, I depicted in the most detailed and step-by-step manner all the moments of preparing the Genoise biscuit. If you follow all the recommendations, the biscuit will turn out to be magnificent and tall. Air cream harmoniously completes all the charm of this unusual biscuit cake. Although the recipe is not simple, in my execution, I am sure you will succeed. Good luck!

Ingredients:

Genoise biscuit:

50 grams of butter 82%;
5 pieces of chicken eggs;
200 grams of wheat flour;
180 grams of vanilla powdered sugar.

Protein Butter Cream:

350 ml 35% cream;
100 grams of egg whites;
400 grams of butter 82%;
190 grams of granulated sugar + 1 teaspoon of vanillin.

Orange-mango compote:

60 ml of water + 10 grams of gelatin;
1 fresh orange;
½ fresh mango;
200 ml of drinking water;
150 grams of granulated sugar;
food fat-soluble dyes: pink, orange, green, blue;
blue confectionery beads.

How to make trot Versailles at home

How to bake a Genoise biscuit

We put the oven to warm up to 175 ° C.

We coat the form (d-26 cm), with detachable sides, well with oil, lay out parchment on the sides as in the photo. We do this because the biscuit dough can rise above the mold.

Melt the butter and let it cool down a bit.

Whisk the egg whites into a heatproof bowl and add the vanilla sugar. We put the bowl in a water bath (medium or low heat). There is an important point here (!) It is impossible for boiling water in a saucepan to come into contact with a bowl in which squirrels are in. Whisk egg whites continuously with powdered sugar. When the temperature of the mixture reaches 55/60 ° - remove from the bath and, without stopping, beat the protein mass until cool. It took me approximately ten minutes. The temperature of proteins is easy to measure with a cooking thermometer. The mass has cooled and grown in volume, almost doubled, flows down from the whisk with a thin “ribbon”, and when it falls on the whipped protein mass, it does not immediately disappear. This means that we are doing everything right.

Now, it's the turn of the oil: we introduce, beat. We remove the mixer.

With a spatula, folding movements, pour in the sifted flour.

Pour the finished dough for the Genoise biscuit into a mold.

Genoise biscuit dough

A tall and fluffy genoise biscuit is baked for about 35 minutes. It’s easy to check if it’s ready: touch it with your hand from above, if it springs when pressed, that is, it jumps back, then it’s ready. If it doesn't, continue baking. Cut the cooled cake in half lengthwise.

Genoise biscuit for cake

How to make protein buttercream

We mix vanillin with sugar, pour it into the proteins and beat them in a water bath until fluffy, remove from the bath. We continue to beat for a while so that the protein mass cools down.

After cooling, add the softened butter in portions - beat.

Next, whip the cream and fold it into the cream with a spatula / spatula.

We separate a certain amount of cream into different bowls. We remove the main (white) cream, for now, in the cold. Add a few drops of dye, each to its own bowl, and mix. We plant the required number of flowers as in the photo. We put the future decoration for the cake in the refrigerator.

Flowers for cake decoration Versailles

How to make orange mango compote

Soak the gelatin first.

Remove the zest from the orange and squeeze out the juice, which we pour into the ladle. There also goes water, zest, sugar and pieces of mango without peel. Keep the whole mixture on fire until the mango begins to turn into a puree. We help him with this submersible blender.

Next, dissolve the gelatin in the compote - mix. We close the bottom of the detachable form with a film, pour compote into the form and freeze in the freezer.

On the cutting board we set a confectionery ring (d-28cm), put a biscuit cake on the bottom and cover with cream, dip the frozen compote into this cream and sink it a little into the cream.