Manual Russell Hobbs 22900-56 (page 13 of 80) (All languages)

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GÉNOISE CLASSIQUE FOUETS

• 100 g beurre/margarine 100 g sucre en poudre

• 2 œufs 100 g farine fermentante

• 1 goutte essence de vanille

Graisser deux moules de cuisson à bords droits de 180 mm. Couvrir le fond des moules avec du papier

sulfurisé beurré. Mettre le beurre et le sucre dans un récipient. Battre à vitesse moyenne jusqu’à obtenir

une consistance veloutée (1-2 minutes) Réduire la vitesse. Ajouter graduellement les œufs, puis la vanille

et enﬁn la farine. Augmenter à vitesse moyenne une fois que les ingrédients commencent à s’incorporer.

Verser le mélange dans les moules de cuisson. Cuire dans four préchauﬀé à 180°C pendant 25 minutes. La

surface doit avoir une couleur brun doré. Laisser refroidir sur une grille. Retourner la génoise. Napper la

partie supérieure de la génoise avec de la conﬁture de framboise. Placer l’autre génoise sur la couche de

conﬁture. Vous pouvez substituer la conﬁture de framboise par d’autres garnitures, comme de la crème au

beurre.

CRÈME AU BEURRE

• 50 g beurre/margarine

• 100 g sucre impalpable

l’un des ingrédients suivants au choix:

• 2 gouttes arôme liquide

• 5 g poudre de cacao

• zeste de citron/d’orange, râpé

Ajouter les arômes petit à petit et goûter avant d’en ajouter davantage. Mettre le beurre et le sucre dans

un récipient. Battre à vitesse moyenne jusqu’à obtenir une consistance veloutée (1-2 minutes)

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Russell Hobbs 22900-56 Manual

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