Genoise With Fruit ‘N’ Cream Filling Recipe

Name: Genoise With Fruit ‘N’ Cream Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large eggs, lightly beaten, room temperature; 1 cup sugar; 1 teaspoon grated lemon zest; 1 teaspoon lemon extract; 1 cup all-purpose flour; 1/2 cup butter, melted and cooled; 3 tablespoons boiling water; 2 tablespoons sugar; 1/4 cup cold water; 1-1/2 teaspoons lemon extract; 1 cup heavy whipping cream; 1/2 cup confectioners' sugar; 1 teaspoon vanilla extract, optional; 3 cups mixed fresh berries

Servings: persons

6 large eggs, lightly beaten, room temperature
1 cup sugar
1 teaspoon grated lemon zest
1 teaspoon lemon extract
1 cup all-purpose flour
1/2 cup butter, melted and cooled
3 tablespoons boiling water
2 tablespoons sugar
1/4 cup cold water
1-1/2 teaspoons lemon extract
1 cup heavy whipping cream
1/2 cup confectioners' sugar
1 teaspoon vanilla extract, optional
3 cups mixed fresh berries

1
Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large heat-proof bowl, combine eggs and sugar; place over a large saucepan filled with 1-2 in. of simmering water. Heat over low heat, stirring occasionally, until mixture reaches 110u00b0, about 8-10 minutes.
2
Remove from the heat; add lemon zest and extract. With a hand mixer, beat on high speed until mixture is lemon-colored and more than doubles in volume. Fold in flour, 1/4 cup at a time. Gently fold in butter. Spread into prepared pans.
3
Bake at 350u00b0 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4
In a small bowl, combine boiling water and sugar; stir until sugar is dissolved. Stir in cold water and extract. Using a fork, evenly poke 1/2-in.-deep holes in each cake. Spoon sugar syrup over cake surface.
5
In a small bowl, beat cream until it begins to thicken. Add sugar and vanilla if desired; beat until soft peaks form.
6
Place one cake on a serving platter; spread with half of the whipped cream and top with half of the berries. Repeat layers. Store in the refrigerator.

1163

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 large eggs, lightly beaten, room temperature, 1 cup sugar, 1 teaspoon grated lemon zest, 1 teaspoon lemon extract, and more.

Yes, Genoise With Fruit ‘N’ Cream Filling falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Genoise With Fruit ‘N’ Cream Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions