How to make Genoise

By No Recipes · 180 min

Ingredients

Instructions

1. Set up a double boiler and bring the water to a simmer. Put the oven rack in the middle and preheat to 400°F. Line an 18″ x 13″ jelly roll pan with parchment, then butter the parchment.
2. Whisk the eggs, yolks, sugar and salt in a metal bowl. Set it over the double boiler and whisk until the mixture reaches 100°F (lukewarm). Beat on high with the whisk attachment for 5 minutes, until the volume triples and pale yellow ribbons fall from the whisk.
3. Sift the flour and cornstarch together. Fold in one-third of the flour into the egg mixture, then repeat twice more, folding until no clumps remain.
4. Pour the batter into the prepared pan and smooth the top. Bake 7–8 minutes, until a toothpick comes out clean. Cool on a rack.
5. For the mousse: simmer the kabocha, water, sugar and honey for 15–20 minutes, until fork-tender. Remove with a slotted spoon and let cool.
6. Put 2 tablespoons of water in a small bowl and sprinkle the gelatin on top. Pass the cooled kabocha through a potato ricer twice (or use a food processor) and measure out 1 packed cup of puree.
7. Whip the cream; add the honey when it holds soft peaks, then beat until stiff peaks form. Melt the gelatin in the microwave for 10–15 seconds, then stir it into the pumpkin with a few spoonfuls of whipped cream. Fold the remaining whipped cream into the pumpkin mixture gently.
8. To assemble: cut 12 rounds from the cooled genoise with a 2½″ cutter or ring mold. Dip the mold in the pumpkin cooking liquid to keep the cake from sticking. Cut six 4″ parchment squares. Place a ring mold on a square, put a round of genoise in the bottom, cover with a few heaping tablespoons of mousse and smooth. Add another round and more mousse. Gently lift off the mold and repeat with the othe
9. For the topping: heat 1″ of vegetable oil in a pot to 350°F. Rinse the shredded sweet potato in several changes of water to remove starch, drain, and dry it well in a salad spinner or on paper towels. Fry handfuls until brown and crunchy, lift out with a wire mesh strainer and blot on paper towel. Quickly toss in a metal bowl with honey, then sprinkle with black sesame seeds. Serve each cake toppe

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