DLS-College of St. Benilde School of Hotel, Restaurant & Institution Management BA I!

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#itle$ Reci+e ,$ -ield$

%&'(IS&, )rench as #IRAMIS* For two 9x13 inch rectangular pans

Date$ %rade$ !ortion Si.e$

Ingredients For the Genoise: Clarified beurre noisette* !anilla $ggs% &hole )ugar% Refined Flour% Ca*e Cornstarch For the Filling (530 g.) $ggs% +ol* )ugar &ater -lucose or Corn ).rup /ascarpone Cheese Cream% 0ea1. For the Syrup (400 g.): )ugar% Refined &ater 'i2ueur of choice

S+ecifications Room Temp. " tsp. 'arge )ifted

/uantit0 7 # (( "(( 1(( 1(( 1 ,( ( "( 1,7 " 7 11" "3, 3,47(

*nit g. ml. g. g. g. g. pc. g. ml. ml. g. g. g. ml. ml.

Mis en !lace$ 5reheat o1en to 33(F. -rease% line% grease and flour pans.

!rocedure$ For genoise4 S+onge Method &arm the beurre noisette until almost hot 611(7F. to 1"(7F.8. 9dd the 1anilla and *eep warm. :n a large mixing bowl set o1er a pan of simmering water heat the eggs and sugar until ;ust lu*ewarm 611(41 (C8% stirring constantl. to pre1ent curdling. <sing the whis*% beat the mixture on high speed for 3 minutes or until triple in 1olume. 69 hand beater ma. be used but it will be necessar. to beat for at least 1( minutes.8 &hile the eggs are beating% sift together the flour and cornstarch. Remo1e 1 scant cup of the egg mixture and thoroughl. whis* it into the beurre noisette. )ift 1=" the flour mixture o1er the remaining egg mixture and fold it in gentl. but rapidl. with a large balloon whis*% slotted s*immer% or rubber spatula until almost all the flour has disappeared. Repeat with the remaining flour mixture until the flour has disappeared completel.. Fold in the butter mixture until ;ust incorporated. 5our immediatel. into the prepared pan and ba*e "3 to 33 minutes or until the ca*e is golden brown and starts to shrin* slightl. from the sides of the pan. 'oosen the sides of the ca*e with a small metal spatula and unmold at once onto a lightl. greased rac*. Rein1ert to cool. Trim the bottom and top crust when read. to complete the ca*e and sprin*le the s.rup e1enl. on both sides.

For filling4 Combine water% sugar% glucose > ?ahlua in a saucepan. Coo* this to " #F=1"(C. /eanwhile% place egg .ol* in the bowl of a mixer and whip until light. @nce the s.rup is read.% graduall. pour into the .ol*s while whipping constantl.. Continue whipping until cool. :n another bowl% cream mascarpone until smooth using the flat paddle attachment. Combine egg mixture with the creamed mascarpone. &hip hea1. cream and fold into mascarpone= egg mixture.

For soaking liquid4 Combine sugar and water together and bring to a boil o1er moderate heat. Coo* and stir until sugar is completel. dissol1ed. Cool. 9dd brand. and coffee.

To asse !le" Cut the sponge in half crosswise. Arush the genoise with espresso s.rup on both sides and place on the bottom of a glass casserole dish. )pread half the filling e1enl. on this base ca*e la.er. Top with second genoise la.er then top with remaining filling. Bust with cocoa powder.

2ariation$

'otes$ Aest ser1ed after it has been chilled thoroughl..