genoise buttercream italian meringue

Author of this recipe: Marilu Fotheringham

"Elevate your baking game with this classic Italian buttercream recipe. Combine genoise cake layers, whipped meringue, and rich buttercream frosting for a decadent dessert. #ItalianBaking #GenoiseCake #MeringueFrosting #ButtercreamRecipe"

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Ingredients

• * 1 cup of granulated sugar
• * 6 egg whites
• * 1/2 teaspoon of cream of tartar
• * 3/4 cup of unsalted butter, at room temperature
• * 2 cups of powdered sugar
• * 1/4 teaspoon of salt
• * 2 teaspoons of vanilla extract
• * 1 cup of all-purpose flour
• * 1/2 cup of cornstarch
• * 3 egg yolks
• * 1/2 cup of water
• * 2 tablespoons of unsalted butter, melted
• * 1 teaspoon of lemon juice
• * 1/4 teaspoon of instant coffee powder
• * Zest of 1 orange
• * 1/4 cup of chocolate chips (optional)

Steps

2. Genoise Buttercream Italian Meringue Recipe:
4. Ingredients:
5. - 1/2 cup (113g) unsalted butter, at room temperature
6. - 1/2 cup (80g) powdered sugar
7. - 2 egg yolks
8. - 1/4 teaspoon salt
9. - 1/4 cup (59ml) whole milk
10. - 1 teaspoon vanilla extract
12. For the meringue:
13. - 1/2 teaspoon cream of tartar
14. - 3 egg whites
15. - 1/2 cup (113g) granulated sugar
17. Instructions:
19. 1. Preheat your oven to 400°F (200°C). Grease a 9x13 inch baking sheet.
20. 2. In a large bowl, cream the butter and powdered sugar together until light and fluffy.
21. 3. Add the egg yolks one at a time, beating well after each addition.
22. 4. Add the salt, then mix in the milk and vanilla extract.
23. 5. Spread the mixture onto the prepared baking sheet and bake for 10-12 minutes, or until the edges are lightly golden brown.
24. 6. Allow the genoise to cool completely before removing it from the baking sheet.
26. For the meringue:
28. 1. In a clean mixing bowl, whisk together the cream of tartar and egg whites until stiff peaks form.
29. 2. Gradually add the granulated sugar one tablespoon at a time, beating well after each addition.
30. 3. Continue to beat the meringue until it is glossy and holds a peak when lifted.
32. To assemble:
34. 1. Place a layer of genoise onto a cake stand or serving dish.
35. 2. Spread a generous amount of buttercream on top of the genoise.
36. 3. Top with another layer of genoise, pressing down gently so that it adheres to the buttercream.
37. 4. Repeat until all layers have been used up.
38. 5. Pipe a rosette of meringue onto the top of the cake, using a piping bag or a spoon.
39. 6. Garnish with sliced fruit, nuts, or sprinkles as desired.
41. Enjoy your delicious Genoise Buttercream Italian Meringue! This recipe yields a moist and flavorful cake that is perfect for any occasion.

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