Brown Butter Genoise with Whipped Yoghurt Cream
 
 
Author:
Serves: Serves 6-8
Ingredients
For the cake:
  • 40g (1.5oz) butter
  • 6 eggs
  • 150g (3/4 cup) caster sugar (aka superfine sugar)
  • 150g (1 cup) plain flour
  • pinch of salt
For the cream:
  • 1 cup (250ml) thickened cream (heavy cream if you're in the USA)
  • ¾ cup (180ml) Greek yoghurt
  • 1 tsp vanilla
  • 1-2 tbsp sugar, to taste
To serve:
  • About 2-3 cups of beautiful fresh fruit, washed and sliced.
  • Edible flowers, optional.
Instructions
  1. Grease and line two 18cm (7inch) springform baking tins, and preheat the oven to 180C/350F.
  2. Place the butter into a medium saucepan and place over a medium-low heat. Cook until the butter melts, then bubbles up and keep cooking until the butter foams, and turns a dark, nutty brown. Remove from the heat and set aside to cool.
  3. Whisk the eggs and sugar together in a large mixing bowl with an electric whisk (or in a stand mixer with the whisk attachment) for about 5-7 minutes, or until tripled in volume, very pale yellow, and holding a ribbon.
  4. Sift the flour over the egg mixture, add the salt, and fold though gently, until almost all the flour is incorporated (try to knock out as little air as possible).
  5. Pour the cooled brown butter (scraping in all the brown bits as well) down the side of the bowl, and continue folding until the mixture is homogenous, with no streaks (again, go gently, try to keep the air in there).
  6. Divide the mixture between the two tins, and bake for 20-30 minutes, or until golden brown and springing back when touched. Leave to cool for 10 minutes in the tins, then run a knife around the edge, unclasp the tins, and place on a wire rack to cool completely.
  7. When the cakes are cool, whip together all the cream ingredients (cream, yoghurt, vanilla, sugar) together, until they reach medium peaks.
  8. Place one of the cooled cakes on a serving dish, and top with half the cream and fruit. Repeat with the next layer, cream and fruit and decorate with edible flours if desired.
Recipe by The Sugar Hit at http://www.thesugarhit.com/dev/2016/02/brown-butter-genoise-with-whipped-yoghurt-cream.html