2017 Chanukah Event at MJO Congregation at Forest Hills, NY.
Hands-on baking demonstration. Free Admission, refreshments served.

Genoise cake (Sponge Cake-Pound Cake)
5 medium eggs
5 oz granulated sugar
4 oz flour "Ekmach Yashan"
1.5 oz corn starch
2 oz oil
1 Teaspoon vanilla extract
Lemon zest 7" round spring form pan
Parchment paper
Standup Mixer or hand mixer or mixing bowl and whip

Mix the flour and cornstarch and pass through a (fine strainer). Using an electric mixer, place the eggs in the mixing at high speed for 1 minute. Gradually add the sugar and whip until it is thick, foamy, thick ribbon and tripled in volume. About 7 minutes. Take the time to whip it well; if the mixture is under whipped, the baked Genoise will be dense. Do not over mix or the batter will deflate.
Switch the mixer to the lowest speed and gradually add the four until the flour is no longer visible. Do not over mix. Add the oil, the vanilla and lemon zest .Remove the bowl from the mixer and with a wooden spoon overturn the bottom to check for lumps. Do not over mix. Oil the sides and line the bottom of a 7" round spring form pan with oiled parchment paper. Fill 3/4 full with batter. Bake in a preheated 350 degree F oven until well-risen and golden brown, about 30 minutes.Let the genoise cool slightly. Unmold, remove parchment paper and finish cooling on a wire rack. The baked genoise can be stored in the freezer for 2 to 3 weeks if well wrapped in plastic wrap. Return it to room temperature before using it.

VARIATION: Make this recipe into a Chocolate Genoise by substituting unsweetened cocoa powder for 10 to 20 percent of the weight (a scant 1/4 cup to a full 1/3 cup) of the flour. Weigh the cocoa powder before you sift it.

Chanukkah Doughnuts (Sufganiyot). Makes about 20 Sufganiyot
2 pounds flour
2/3 cup sugar
2 teaspoons salt
11/2 cups water
4 eggs
4 yolks
4 whole eggs
6 tablespoons oil
2 table spoon yeast
Frying oil

In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.
Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms.
On a well-floured work surface, knead until dough is smooth, (about 10 minutes). (Add more flour, if necessary). Place in a slightly oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 hour. Punch down the dough and let rise again for 40 minutes. Punch it down again. Using your hand in a circular motion form 2 inch balls, flatten them with the palm of your floured hand, by pushing down once, and lay them 3 inch apart on a slightly floured wax paper.
Cover with plastic wrap; let rise 30-40 minutes or until doubles in size.
In medium shallow pot over medium heat, heat oil (2" high) until a deep-frying thermometer registers 300 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 2 minutes. Turn doughnuts over; fry until golden on other side, another 2 minutes. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll or sprinkle with confectionary sugar while warm.
Fill a pastry bag fitted with a #4 tip with jam or vanilla pastry cream. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.

Vanilla Pastry Cream (Vanilla Custard)
3 cups water
1 cup parve cream
4 whole eggs
4 large egg yolks
8 ounces sugar
3 ounces cornstarch
1 vanilla bean split lengthwise, or 2 teaspoon vanilla extract
Lemon zest

In medium stainless bowl, whisk together 1 cup milk, whole eggs and egg yolks, cornstarch and whisk until smooth and cornstarch is dissolved.
Place remaining water, cream and sugar in heavy medium saucepan, Scrape in seeds from vanilla bean; or vanilla extract.
Set pan over moderate heat and bring to a simmer.
Whisk hot cream-water mixture gradually into the cold egg mixture (one cup at a time). Place the stainless bowl over moderate heat and cook, whisking the bottom constantly to prevent burning and sticking, until pastry cream starts simmering (bubbles) and thickens, approximately 5-7 minutes, frequently scraping the bottom to prevent cream from sticking. Remove from heat, discard vanilla pod and set a side to cool. Transfer to a container and press plastic wrap directly onto surface. Chill until cold, about 4 hours. (Pastry cream can be made ahead and refrigerated, wrapped well with plastic wrap on surface, up to 3 days.)



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