For the genoise
12 large eggs at room temperature
1 cup (130g) confectioner's sugar
1 tablespoon vanilla extract
1/4 cup water
3/4 cup all-purpose flour (90g)
1/3 cup cornstarch (35g)
6 1/2 tablespoons unsalted butter, melted
For the Damascus cream
1 cup damascus powder, acidified (American or Spanish)
3/4 cup water
3 tablespoons whiskey
3 large eggs
1/4 cup plus 2 tablespoons confectioner's sugar
1/4 cup Karo
1 1/4 cups unsalted butter, at room temperature (250g)
For the caramel grid
1 cup confectioner's sugar
1/3 cup water
For the genoise
12 large eggs at room temperature
1 cup (130g) confectioner's sugar
1 tablespoon vanilla extract
1/4 cup water
3/4 cup all-purpose flour (90g)
1/3 cup cornstarch (35g)
6 1/2 tablespoons unsalted butter, melted
For the Damascus cream
1 cup damascus powder, acidified (American or Spanish)
3/4 cup water
3 tablespoons whiskey
3 large eggs
1/4 cup plus 2 tablespoons confectioner's sugar
1/4 cup Karo
1 1/4 cups unsalted butter, at room temperature (250g)
For the caramel grid
1 cup confectioner's sugar
1/3 cup water
1- Prepare the genoise: preheat the oven to 350°F (moderate)
Grease a 18cm diameter mold with butter. Reserve
In a large bowl, whisk together eggs and confectioner's sugar over simmering water
Beat for 5 minutes or until the mixture is almost warm
Remove from heat
Using an electric mixer, beat at high speed until the mixture is thick and foamy, and the bowl cools
Reduce speed, add vanilla extract and water
Sift half of the flour with cornstarch over the batter and mix gently
Repeat the process, adding also butter and mixing gently
Pour the batter into a prepared mold and bake for 35 minutes or until golden brown
Remove from oven and desmodd immediately
Let cool completely
2- Prepare the Damascus cream: whisk eggs for 10 minutes until thick and foamy
In a small bowl, mix together confectioner's sugar and Karo
Heat over moderate heat, stirring constantly, until caramelized and reaches thread stage
Test by dropping a little of the warm caramel between your fingers; it should form a thread
Pour the caramel onto the whipped eggs, beating at medium speed until the mixture cools
Add butter, a tablespoon at a time, and continue beating
Add the Damascus cream purée and beat again. Reserve
3- Cut the cake in half horizontally with a serrated knife
Moisten the cake with whiskey and fill with half of the Damascus cream
Place the other half of the cake on top and spread the remaining cream over it
Chill in the refrigerator
4- Prepare the caramel grid: grease a mold larger than the cake's mold with butter
In a pan, mix together confectioner's sugar and water
Heat over moderate heat, stirring constantly, until caramelized and reaches thread stage
Remove from heat and place the pan over a bowl of cold water to cool and thicken slightly
Start spreading a grid onto a larger mold, working quickly to form a lattice (if the caramel becomes too hard, reheat it)
Let cool completely and remove from mold carefully
Place on top of the cake just before serving
516 calories per slice
