Praline Genoise
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This praline genoise has become my go to dessert whenever I want something elegant but achievable. The beauty of this cake is how quickly it comes together in just forty five minutes from start to finish, making it perfect for unexpected guests or last minute celebrations. I love that it uses praline paste, which contains almonds packed with heart healthy monounsaturated fats and protein. The sponge itself is wonderfully light and airy, while the praline flavor runs throughout, creating this sophisticated nuttiness that feels far more impressive than the minimal effort required. A quick dusting of confectioners' sugar and drizzle of praline sauce transforms it into something truly special.
Ella x
Ingredients
- 250all-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter
- 4large eggs
- 100 mlwhole milk
- 100 gpraline paste
- 1almond extract
- 1salt
- unsalted butter, for greasing
- 100 gconfectioners' sugar, for dusting
- praline sauce, for serving(see note)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 20x20cm baking dish and line it with parchment paper.
Tip: Use a high-quality baking dish for even baking.
- 2
In a medium bowl, whisk together flour, granulated sugar, and salt.
Tip: Use a digital scale for accurate measurements.
- 3
In a large bowl, using an electric mixer, beat the unsalted butter until creamy.
Tip: Use room temperature ingredients for better aeration.
- 4
Add the large eggs one at a time, beating well after each addition.
Tip: Beat the eggs until light and fluffy.
- 5
Gradually add the dry ingredients to the butter mixture, alternating with the whole milk, beginning and ending with the dry ingredients.
Tip: Don't overmix the batter.
- 6
Add the praline paste and almond extract; mix until well combined.
Tip: Use a rubber spatula for gentle mixing.
- 7
Pour the batter into the prepared baking dish and smooth the top.
Tip: Use a spatula to create a smooth surface.
- 8
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Tip: Don't overbake the cake.
- 9
Remove from the oven and let cool in the pan for 5 minutes.
Tip: Don't disturb the cake while it cools.
- 10
Transfer the cake to a wire rack to cool completely.
Tip: Dust the cake with confectioners' sugar before serving.
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