Genoise à la praline

1/2 cup sifted and measured all‑purpose flour
1/2 cup of cornstarch
6 extra large eggs at room temperature
1 cup minus 2 tablespoons granulated sugar
1 tsp of vanilla extract

  • Preheat oven to 350 °F
  • Butter, line and rebutter 2 eight inch layer cake pans.
  • Flour and take out excess flour.
  • Resift the flour and cornstarch. Set aside.
  • With a mixer gently beat the eggs for one minute.
  • Turn the mixer at high speed and gradually add the sugar.
  • Continue beating for about 6 minutes or triple in volume.
  • Add vanilla extract.
  • Incorporate the flour/cornstarch mixture in four portions with a rubber spatula.
  • Use a circular motion and be gentle so as not to deflate the eggs.
  • Pour in pans almost to the top.
  • Bake for 20/25 minutes (until it is brown and springy in center).
  • Unmold on racks and cool right side up.

Praline

1 full cup of walnuts
1-1/2 cup of sugar
1/2 cup of water
1/4 tsp of cream of tartar

  • Preheat oven 350 °F
  • Warm nuts on an ungreased cookie sheet for 7 minutes. Set aside.
  • Butter a 9 inch metal pan and set aside.
  • In a 3 quart saucepan mix granulated sugar, water and cream of tartar.
  • Cook over high heat without stirring for about 12 minutes or until golden brown (300°F ).
  • Stir in the prepared nuts.
  • Save a few for decoration.
  • Pour in the metal pan and let cool for an hour.
  • Return the pan with a hard rap on the counter and pulverize the pieces in a food processor.

Praline buttercream

1-1/2 cups of unsalted butter at room temperature
3 large egg yolks at room temperature
1 Tbsp of light corn syrup
1-1/2 cup of praline
drops of vanilla extract

  • Beat egg yolks and butter together at high speed.
  • Mixture should be smooth.
  • Blend in corn syrup, praline and vanilla.
  • Place in refrigerator until firm.