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- Genoise abstract "A genoise (/ʒeɪˈnwɑːz/, /ʒəˈnwɑːz/, /dʒeɪˈnwɑːz/, or /dʒɛˈnwɑːz/; French pronunciation: [ʒenwaz]; Genoese cake or Genovese cake; rarely spelled "génoise" in English) is an Italian sponge cake named after the city of Genoa and closely associated with Italian and French cuisine. Instead of using chemical leavening, air is suspended in the batter through mixing to give volume to the cake. A genoise is not the same thing as a pain de Gênes, which is an almond cake. But a genoise is very close in composition and basic use to a pan di Spagna ("Spanish bread"), another Italian sponge cake.It is a whole-egg cake, unlike some other sponge cakes for which yolks and eggwhites are beaten separately. The eggs, and sometimes extra yolks, are beaten with sugar and heated at the same time using bain-marie or flame, to a stage known to patissiers as "ribbon stage". A genoise is generally a fairly lean cake, getting most of its fat from egg yolks, but some recipes also add in melted butter before baking.".
- Genoise alias "Genoese cake, Genovese cake".
- Genoise ingredient Egg_(food).
- Genoise ingredient Flour.
- Genoise ingredient Sugar.
- Genoise origin Genoa.
- Genoise origin Italy.
- Genoise thumbnail Pandispagna_cotto.JPG?width=300.
- Genoise wikiPageID "2545480".
- Genoise wikiPageRevisionID "597717667".
- Genoise alternateName "Genoese cake, Genovese cake".
- Genoise caption "Genoise sheet and rounds".
- Genoise country Italy.
- Genoise hasPhotoCollection Genoise.
- Genoise mainIngredient Egg_(food).
- Genoise mainIngredient Flour.
- Genoise mainIngredient Sugar.
- Genoise name "Genoise".
- Genoise region Genoa.
- Genoise type Sponge_cake.
- Genoise variations "Chocolate genoise".
- Genoise subject Category:Cakes.
- Genoise subject Category:Italian_desserts.
- Genoise type Food.
- Genoise type FunctionalSubstance.
- Genoise comment "A genoise (/ʒeɪˈnwɑːz/, /ʒəˈnwɑːz/, /dʒeɪˈnwɑːz/, or /dʒɛˈnwɑːz/; French pronunciation: [ʒenwaz]; Genoese cake or Genovese cake; rarely spelled "génoise" in English) is an Italian sponge cake named after the city of Genoa and closely associated with Italian and French cuisine. Instead of using chemical leavening, air is suspended in the batter through mixing to give volume to the cake. A genoise is not the same thing as a pain de Gênes, which is an almond cake.".
- Genoise label "Genoise".
- Genoise label "Genovesa".
- Genoise label "Génoise (cuisine)".
- Genoise sameAs Genovesa.
- Genoise sameAs Génoise_(cuisine).
- Genoise sameAs m.07m57c.
- Genoise sameAs Q11413827.
- Genoise sameAs Q11413827.
- Genoise wasDerivedFrom Genoise?oldid=597717667.
- Genoise depiction Pandispagna_cotto.JPG.
- Genoise isPrimaryTopicOf Genoise.
- Genoise name "Genoise (cake)".