Rum Soaked genoise, candied kumquats, creme fraiche cream
Kumquats are in season now and my friends gave me a lot of kumquats which I can't consume them fast enough. Since I don't want them to go to waste so I am making a cake with candied kumquats.
The cake turned to be moist and really delicious.
The complaint I got is there is not enough kumquats. Everybody is telling me to double the portion next time.
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I also enjoyed the creme fraiche cream. It is a bit tangy and it goes well with the candied kumquats.
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The kumquats are sweet but there also a hint of saltiness. Love it.
Preparation work..
Ingredients:
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Put the eggs, sugar and vanilla in a mixer. |
Beat together at high speed until triple in volume-about 7 to 8 minutes |
The mixture should form a ribbon. |
Sift together flour an salt |
Pour 1/3 of the flour mixture over the batter |
Fold in gently but thoroughly with a rubber spatula. |
Repeat the process twice until all the flour is incorporated. |
Melt the butter ahead and let it cool down. Once it is cool pour in over the batter. |
Fold in gently but thoroughly. |
Pour batter into a butter 10 by 2 inch round cake pan. I forgot to line the cake with parchment paper but you should as it will lot easier to un-mold the cake, |
Pre-heat oven to 350 degrees. Bake of 30 to 40 minutes. |
Insert a wooden stick in the middle of the cake and it should come out clean. |
Cutting the kumquats into quarters and I am trying to remove all the pits. |
In a small sauce pan, heat the water, sugar and salt. |
Bring it to a boil, reduce the heat an simmer. |
Add the kumquats to the pot. |
Simmer uncovered until tender about 10 minutes. |
Transfer the kumquats to a bowl using a slotted spoon- set aside |
For the rum syrup
Add the water, and sugar in a small pot. Bring it to a boil |
Once the sugar is completed dissolve pour it in a bowl- let it cool down |
Pour the rum and mix it together. |
Trim the cake evenly. |
Pour all rum syrup into the cake and let it absorb. |
Make the creme fraiche cream. |
Add the creme fraiche, whipped cream, sugar, and cream of tartar in a large bowl and whipped until medium peak. |
Put the cake on a plate and line the it with paper. Spread the cream all over the cake. |
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Put the remaining cream in a piping pipe and pipe what ever pattern you desire.
Piping done! |
Adding the candied kumquats in the center of the cake. Cut the 5 fresh kumquats that you reserved whole and use them to decorate your cake. |
Refrigerate until ready to serve.
Filed as: Cookies/cakes