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Almond Genoise Mini Cakes Recipe

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3.8 from 20 reviews

These Almond Genoise Mini Cakes are delicate, almond-flavored sponge cakes layered with a rich almond cream filling and topped with a smooth almond glaze. Perfectly petite and elegant, they are finished with Jordan almonds, a drizzle of melted semisweet chocolate, and optional edible gold leaf for a stunning presentation. A sophisticated treat ideal for special occasions or as an exquisite dessert.

  • Total Time: 1 hour
  • Yield: 9 mini cakes

Ingredients

Cake

  • 2 whole eggs, at room temperature
  • 1/2 cup (56g) confectioners’ sugar
  • 1/2 cup (50g) almond flour
  • 2 tablespoons all-purpose flour
  • 2 egg whites
  • 1/8 teaspoon cream of tartar
  • 2 tablespoons granulated sugar
  • 1 teaspoon almond extract

Cream Filling

  • 5 cups (570g) confectioners’ sugar
  • 1 cup (226g) unsalted butter, at room temperature
  • 1 teaspoon almond extract
  • 1/4 cup water
  • 1/4 oz. packet unflavored powdered gelatin

Glaze

  • 2 cups (227g) confectioners’ sugar
  • 3-4 tablespoons milk or cream
  • 1 teaspoon almond extract

Décor

  • 9 Jordan almonds for mini cakes or 18 for petit fours
  • 2 oz. semisweet chocolate, melted
  • Edible gold leaf (optional)

Instructions

  1. Prepare the Cake Batter: In a large mixing bowl, whisk together the 2 whole eggs and 1/2 cup confectioners’ sugar until pale and fluffy. Gently fold in the almond flour and all-purpose flour until just combined to maintain the batter’s lightness.
  2. Beat Egg Whites: In a separate clean bowl, whisk the 2 egg whites with 1/8 teaspoon cream of tartar until soft peaks form. Gradually add the 2 tablespoons granulated sugar and continue whisking until stiff peaks form. Carefully fold these beaten egg whites into the almond flour batter along with 1 teaspoon almond extract, preserving as much airiness as possible.
  3. Bake the Mini Cakes: Pour or spoon the batter into prepared mini cake pans or molds. Bake in a preheated oven at 350°F (175°C) for approximately 12-15 minutes or until the cakes are golden and a toothpick inserted comes out clean. Remove from oven and let cool completely on wire racks.
  4. Prepare Gelatin: Sprinkle the unflavored powdered gelatin over 1/4 cup cold water in a small bowl and let it bloom for about 5 minutes. Then gently warm the mixture until the gelatin dissolves completely, either in a microwave or over a water bath. Set aside to cool slightly.
  5. Make the Cream Filling: In a stand mixer fitted with a paddle attachment, beat the unsalted butter at room temperature until creamy. Gradually add the 5 cups confectioners’ sugar and continue beating until smooth and fluffy. Mix in 1 teaspoon almond extract. Slowly add the dissolved gelatin mixture while mixing to incorporate and stabilize the filling. Refrigerate the filling for about 15 minutes to thicken slightly before use.
  6. Assemble the Cakes: Slice each cooled mini cake horizontally to create layers if desired. Spread a generous layer of the almond cream filling between layers or on top of the cake. Chill the assembled cakes to set the filling firmly.
  7. Prepare the Almond Glaze: Combine the 2 cups confectioners’ sugar with 3-4 tablespoons milk or cream and 1 teaspoon almond extract in a bowl. Whisk until smooth and glossy. Adjust consistency by adding more milk or sugar if necessary to achieve a pourable glaze.
  8. Glaze and Decorate: Pour the almond glaze over each chilled mini cake to coat the tops evenly. While the glaze is still wet, place Jordan almonds on top (9 for mini cakes or 18 for petit fours). Drizzle melted semisweet chocolate over the top in a decorative pattern. Optionally, add small pieces of edible gold leaf for a luxurious finish. Allow the glaze to set before serving.

Notes

  • Ensure eggs are at room temperature for better volume in the batter.
  • Carefully fold the egg whites to keep the batter light and airy, resulting in a soft sponge.
  • The gelatin in the filling helps stabilize it, preventing it from melting at room temperature.
  • Use high-quality almond extract to enhance the flavor prominently.
  • For a gluten-free version, substitute all-purpose flour with gluten-free flour blend.
  • Keep assembled cakes refrigerated if not serving immediately, especially due to the cream filling.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://allyumcooks.com/almond-genoise-mini-cakes-recipe/