Name: Depp Baking Lab-ginis Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g egg; 85g butter; 45g protein; 5g rum; Some Caramel glaze; 138g Caster sugar; 100g warm water; 250g Marzipan; 35g corn starch; 10g Sugar; Some almond slices; 24g water; 10g Gillian

Depp Baking Lab-ginis Cake

by Depelec

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

In French, Giniès means Genoese bread and almond butter cake. During the Napoleon era, the French army was surrounded by the Austrian army in the northern Italian city of Genoa. At that time, the form was severe. The French army defended for 3 months and finally won. This pastry is said to be made to pay tribute to the French commander-in-chief-General Massena;
Production time: 60min, difficulty 3 stars, 5 people, suitable for the crowd: suitable for all ages. Oven setting: Depp F1 oven 3D hot air mode, preheating 8min, baking 25min"

Depp Baking Lab-ginis Cake

1. 1. Soften a part of the butter, smear it on the mold, put the almond slices to cover it, and buckle out the excess almond slices;

2. 2. Break up the whole egg for later use;

3. 3. Place the almond paste in a mixing vessel, beat it, slowly add the egg mixture, then add the rum, and stir together until it is smooth;

4. The butter is liquefied and placed at room temperature, then add slowly

5. 5. Sift in corn starch and stir until there is no dry powder

6. Add the egg whites with sugar to beat to the rigid foaming stage

7. 7. Partially fused with marzipan;

8. 8. Pour into the mold and shake out excess air slightly;

9. Put it into the pre-heated oven, bake for about 25 minutes, and buckle to the cooler.

10. 10. To make caramel sauce, add water to fine sugar, cook until caramel color, remove from heat, add water, and stir quickly evenly.

11. Add the gelatin slices soaked in ice water, mix well, let stand to 45 degrees, Lin Zai the cake

12. Make it delicious

Tips:
The color of caramel should not be too heavy, otherwise it will affect the effect of the finished product;
When making caramel and adding water, add it carefully to avoid splashing and hurting the gelatin. Be sure to soak in ice water in advance;