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Génoise Cake (gâteau Génoise)

Génoise cake with three kneaded shortcrust layers baked light brown, put together with a cooked vanilla cream of cream, flour, powdered sugar and egg yolks, and covered with icing or whipped cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 523 (falt i det fri)

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About the dish

A French-inspired dessert cake of shortcrust layers put together with cooked vanilla cream, from the chapter "Cakes for dessert" in "Stor kokebok" (1914).

How to make it

  1. 1

    Knead the dough

    Quickly knead the flour, cold butter, sugar and egg together while cold. Let the dough rest ½ hour.

  2. 2

    Roll and bake

    Roll the dough out into two or three round layers. Place them on a greased sheet and bake them light brown in a hot oven, about 200 °C (390 °F).

  3. 3

    Cook the filling

    Whisk the cream, flour, powdered sugar, egg yolks and vanilla sugar together cold. Set over the heat and bring the mixture to a bare boil while stirring.

  4. 4

    Cool the filling

    Pour the cream out and stir it until it is cold.

  5. 5

    Assemble

    Spread the cream between the layers and cover the cake with icing or whipped cream.

Changes from the original

Quantities are given in modern units (dl for cream), "flormelis" as powdered sugar and "hot oven" as approx. 200 °C (390 °F). The method has been divided into numbered steps.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 606)~86% of the text changedremovedadded
(Gâteau Genoise.) 250 g hvetemel. gr. hvetemel 160 g gr. smør (kaldt). 80 g sukker. 1 stk egg. 2,5 dl fløte (tynn fløte, til kremen). 30 g hvetemel (til kremen). 30 g melis (til kremen). 2 stk eggeplommer (til kremen). 0,5 ts vaniljesukker (til kremen). Elt mel, kaldt smør, gr. sukker og 1 egg raskt sammen kaldt. La Alt eltes koldt sammen, deigen hvile hviler ½ time.. Kjevle deigen ut til time; kjevles i to eller tre runde bunner. Legg dem rundinger, som legges på smurt plate og stek dem stekes lysebrune i varm ovn, ca. 200 °C.. Visp fløte, mel, melis, eggeplommer og ovn. Mellem hver plate legges følgende krem: ¾ l. tynn fløte 30 gr. hvetemel ½ teskje vaniljesukker kaldt sammen. Sett 30 gr. flormelis 2 eggeplommer Alt vispes koldt sammen, settes over varmen og gi blandingen varmen, gis under omrøren et knapt oppkok under omrøring.. Hell kremen opp og rør i den opkok, helles op, røres til den er kald.. Legg kremen mellom bunnene og dekk kaken med glassur kold. Glasur eller pisket fløtekrem. fløtekrem has over kaken.

Note on Modernised

Mengder er gjengitt i moderne enheter (dl for fløte), «flormelis» som melis og «varm ovn» som ca. 200 °C. Fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

How long must the dough rest?
The dough is kneaded together cold and rests half an hour before it is rolled out into two or three round layers.
How is the filling between the layers made?
¼ l light cream, 30 g all-purpose flour, 30 g powdered sugar, 2 egg yolks and ½ tsp vanilla sugar are whisked together cold, set over the heat and brought to a bare boil while stirring. Pour it out and stir until cold.
What goes on top of the cake?
The cake is covered with icing or whipped cream. The layers are baked light brown in a hot oven.

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