Genoise w/amaretto cake+++fggt98b
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Genoise w/amaretto cake+++fggt98b
  Cakes    Italian  
Last updated 6/12/2012 12:54:03 AM. Recipe ID 15943. Report a problem with this recipe.
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      Title: Genoise w/amaretto cake+++fggt98b
 Categories: Cakes, Italian
      Yield: 4 Servings
    2/3 c  Sugar
      7    Eggs
    3/4 c  All-purpose flour
      3    Tablespoons cornstarch
      2    Teaspoons grated lemon rind
      3 c  Whipping cream
      6    Ounces semi-sweet chocolate
    1/4 c  Amaretto
      1    9-inch genoise, split
  and sugar. Heat over hot water to 115 degrees, beating until doubled
  in volume. Sift flour and cornstarch together 3 times. Carefully fold
  the flour, cornstarch and lemon rind into the egg mixture. Pour into
  greased and floured 9-inch cake pans. Bake at 425 degrees until set
  and springy. Remove from pans and cool on cake racks.
  ***AMARETTO/CHOCOLATE FILLING*** Heat cream to 180 degrees. Stir in
  chocolate chips and remove from the heat. Stir to melt, then chill
  overnight. Put half of the genoise on a cake pan and sprinkle with
  half of the Amaretto. Whip the cream mixture until stiff. Spread 1/4
  of the mixture on the cake. Add top layer of cake and sprinkle with
  the remaining Amaretto. Ice top and sides of cake with chocolate
  filling, reserving some it it to pipe through a pastry bag for
  finishing touches.

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Recipe ID 15943 (Apr 03, 2005)

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