Torta genovese con panna e fragole (genoise sponge cake sandwiching whipped cream and strawberries)
Torta genovese (genoise sponge cake sandwiching whipped cream and strawberries)
Prep time
Total time
Categories: Kids
Genoise sponge cake is often served sandwiching pastry cream or whipped cream with fruit or jam. It is also delicious filled with lemon curd or another flavour curd (try passion fruit for something exotic).
Genoise sponge cake is often served sandwiching pastry cream or whipped cream with fruit or jam. It is also delicious filled with lemon curd or another flavour curd (try passion fruit for something exotic).
Author: Woo Wei-Duan
Recipe type: Dolci (Dessert)
Cuisine: Multi-Regional
Serves: 10-12 servings
Ingredients
- 1 recipe genoise sponge cake
- 300 mls whipping cream
- 15 grams icing sugar plus more for serving
- 1 vanilla bean, beans removed
- 500 grams strawberries, rinsed, dried, hulled and sliced
Instructions
- Place the cream and the sugar into a bowl.
- Beat with a mixer until the cream starts to form soft peaks. Add the vanilla and mix to combine.Taste to see if more sugar is required. For an illustrated guide see here.
- Using a long serrated knife, slice the sponge cake in half lengthwise. Lift the top half off using a cake lifter or cover a piece of cardboard with foil and set aside.
- Using an offset spatula, spread the whipped cream over the bottom layer of the cake.
- Add the strawberries to the top of the cream.
- Place the top half of the cake on top and use a fine sieve to sprinkle icing sugar over the top. Serve.
