Everything that you need to know about Almond genoise mini cakes.

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Almond genoise mini cakes, Many people opt for smaller parties and backyard get-togethers with close friends and family. Love can never be cancelled, and it should always be celebrated! There should be more intimate gatherings, and I’m all for it!

So I decided to make some small-scale fancy cakes that could be served as an alternative to a giant wedding cake. They taste like wedding cakes because of their distinct Almond genoise mini cakes flavour. The cakes are decorated with a single Jordan Almond genoise mini cakes and edible gold leaf as a bonus. It’s all about making the most of what you have!

Almond genoise mini cakes:

Jordan Almond genoise mini cakes from Sconza Chocolates arrived in my mailbox this month by chance. The exterior of each almond is coated in a matte candy coating, making them look like miniature works of art. This year, the almonds represent “bitterness,” and the candy coating means “sweetness,” symbolizing the bitterness of life and the sweetness of love, according to their symbolic meaning.

You need to know about Genoise cake because it’s a delicious sponge cake from Italy. A few steps, such as whipping egg whites and folding carefully, are required, but baking time is minimal—only about five minutes! I used a small rectangular cookie cutter to cut out the desired shapes for the mini cakes (from this set). The sponge cake is like cookie dough, allowing you to stamp out shapes quickly. It is best to chill the cream filling before stamping it into rectangles with the same cookie cutter.

You could make petit fours by halving each cake at this point. You can never go wrong with a sprinkling of chocolate! A zip-top bag with the corner snipped was all that was needed for this project. These cakes shine thanks to edible gold leaf. As an afterthought, it’s merely decorative. Edible gold leaf can be found at this location. When it comes to sprinkling the cake, you won’t need much.

My sponge cake skills are always ready to be honed, especially when the final product is so delicious! I hope that this recipe will be useful to those planning a special occasion this year, but you don’t need one to make it! Those who enjoy Almond genoise mini cakes will want to make it whenever possible (such as on a Tuesday).

Because I adore Sconza Chocolates’ confections, I’ve agreed to serve as a brand ambassador for them this year. High-quality Jordan Almond genoise mini cakes can be found at their storefront. To save 10% off your order, go to Sconza.com and enter the promo code SPRINKLEBAKES10 (coupon is repeatable).


Make sure the oven temperature is 425°F. Vegetable shortening can be used to grease a 17 x 11-inch pan. Two whole eggs, confectioners’ sugar and Almond genoise mini cakes flour are combined in an electric mixer bowl. Beat for at least 5 minutes, or until the mixture is a pale yellow colour. Fold in the flour after sifting it over the mixture.

Beat the egg whites in a separate bowl until frothy. Incorporate the cream of tartar. Beat until soft peaks form. Repeat. Add the two tablespoons of granulated sugar in a gradual but steady stream as you mix. Beat on high speed until stiff peaks form, about a minute or two. Fold 1/3 of the egg whites with a rubber spatula into the pale yellow batter. Combine the remaining egg whites with the almond extract in a large mixing bowl to make a smooth batter.

Distribute the batter evenly with an offset spatula in the prepared sheet pan to achieve the most level and smooth layer possible. The batter will be spread out. Bake for 5-7 minutes, or until the cake is firm to the touch and the edges are just starting to brown. Keep an eye on your cake; my genoise was done in exactly 5 minutes.

Sprinkle some powdered sugar on a tea towel (about 3-4 tablespoons). A small knife can be used to loosen the cake’s edges, and then the cake can be turned out onto the tea. Add the confectioners’ sugar, butter, and extract to an electric mixer fitted with a paddle attachment and mix on high speed for about a minute. Crush with your hands. Keep the mixer on.

A small microwave-safe bowl with water and gelatin is all that is needed. Allow standing for 3 minutes or until completely absorbed. The gelatin mixture should be dissolved in the microwave for about 10-20 seconds. The mixture can be added to the mixing bowl while running in the mixer. Beat until smooth and well-combined The batter should be thick.

Shortening helps the parchment paper stick to the pan, so grease a 13×9-inch baking pan with shortening and line it with parchment paper. Spread the frosting evenly on the baking sheet. When you’ve finished, place the second sheet of parchment paper on top, and use your fingers to smooth out the frosting. Refrigerate the pan for at least 45 minutes or until it is excellent.

Remove the frosting from the pan and discard the parchment paper on top. Eighteen shapes can be stamped from the frosting sheet using the same rectangle cutter; a small spatula is used to lift out each form. It’s best to chill the frosting for at least 15 minutes before stamping if it gets warm and the shapes become soft.

On a grid cooling rack, arrange nine pieces of cake spaced evenly apart. A rectangle of frosting should be placed on top of each one. The final touch is a slice of cake on top, which you can do one more time (the order should be cake, frosting, cake, frosting cake).

Gently press each cake down on the countertop to keep the layers together. Make 18 petit fours by cutting each cake in half. Place the cooling rack over a parchment-lined baking sheet or inside a large baking sheet with the cakes.

Add milk and extract to the confectioners’ sugar and whisk until smooth. At first, the glaze should be thick and stiff, requiring some effort to combine. It may be necessary to drizzle in more milk or cream gradually. A thick, dense glaze should be used instead of a thin, runny one.

The spoon should push the ice toward the cake’s edges to run down the sides but does not entirely cover the cake. Jordan almonds should be sprinkled on each patty for about 15 minutes or until the glaze has hardened slightly.

Pipe a zigzag of melted chocolate across each cake in a zip-top bag with a small hole cut in one corner. Tweezers can be used to apply small amounts of edible gold leaf if desired.

Cakes can be kept at room temperature in a cake cloche, which keeps them fresh. You can assemble the cakes the day before and refrigerate them. Then, on the day of serving, add the glaze and garnish. (Glaze in an airtight container will wrinkle over time.)

This Vanilla Almond bakery cake is extra moist and tender with a buttery almond flavour. Vanilla Almond Buttercream is a natural partner for this rich and decadent cake. Amycakes Bakery’s most requested recipe and my most popular cake flavour! While Vanilla Almond is the perfect combination of flavours for wedding cakes, it’s also great for birthday and other special occasion cakes. The most surprising thing about this cake is its light and airy while also being dense and moist. The cake has a distinct buttery almond flavour that distinguishes it from other cakes.

Ingredients for Vanilla Almond Cake Recipe

The essential ingredients in all of my cakes are the same. I would not suggest substituting any of the following elements in this vanilla almond cake because they are crucial: Salted Butter is the best ingredient for a delicious cake.

It’s easier to soften salted butter at room temperature than unsalted butter. It’s best to keep your salted butter out the night before you plan to use it in a recipe to avoid waiting for it to come to room temperature.

I’m not talking about the high-fructose variety of corn syrup here. High fructose content is no longer standard in corn syrup, so I always check the label before buying it. Corn syrup is a sweetener, but I only use a small amount in my cakes and frostings to improve their texture.

For a moist cake, buttermilk is a must! In Seven Secrets to Baking Incredibly Moist Cake Every Time, I discuss the importance of this crucial cake ingredient. I never substitute buttermilk in my cake batters; it’s a staple in my kitchen. Buttermilk from Braum’s, made from A2 milk, is one of my favourites for cakes. Adding apple cider vinegar to your cake batter will result in more air bubbles. Cakes will rise higher with this method, and the flavour will be unaffected.

The whipped egg whites are stabilized and given more volume by adding a Cream of Tartar. Cakes made with Instant Clearjel have a better ability to retain moisture. It only takes one ingredient to make Instant Clearjel, my go-to secret ingredient in baked goods everywhere! (modified cornstarch). It gives the cake a softer and more moist texture, and it is also essential for the cake’s structural integrity. You can check out my recommended Instant Clearjel Substitutes if you’re in a pinch.


Intimate wedding receptions and baby showers can benefit from these Jordan Almond genoise mini cakes. These Almond genoise mini cakes treats are both delicious and beautiful on the table!


A genoise sponge is rubbery because of what?

When the butter has been melted, a small amount of batter must be added. Fold the remaining egg whites into the whipped egg whites.

What’s up with the texture of my genoise cake?

You may have overworked the flour and melted butter by folding them too quickly.