Genoise cake layer as base for the nougat

Name: Genoise cake layer as base for the nougat
Yield: Yield: One half sheet cut into 12 circles, each measuring 3 inches in diameter, each weighing approximately 1½ to 2 ounces
Cuisine: American
Ingredients: cake flour; sugar; salt; eggs; pistachios; almond extract; heavy cream; vanilla bean; soft peaches; sugar; eggs; corn syrup; honey; simple syrup; darjeeling tea; fresh lemon juice; filberts; skinned nuts; egg whites; unsalted butter; water; vanilla extract; butter; roasted almonds

Preparation info

Yield:
One
half sheet cut into 12 circles, each measuring 3 inches in diameter , each weighing approximately 1½ to 2 ounces

Difficulty
Medium

Appears in

The Dessert Architect

By Robert Wemischner

Published 2009

About

Ingredients

Oz	Grams	Each	Name of ingredient	Baker’s percentages

Americas
United States
Dessert
Vegetarian

Method

Sift flour and salt three times, depositing the mixture onto a sheet of parchment and set aside.
Place the eggs and sugar into a stainless steel bowl set over a pan of simmering water (the water should not touch the bottom of the bowl).
Heat the mixture, whisking constantly, until it reaches 110°F.
Transfer the mixture to the bowl of an electr