BAKING,  DESSERTS

Baking | Lebkuchen Cream & Genoise Verrines with Apple Craisin Compote

2010/12/11 / 39 Comments

“Life is a great big canvas,
and you should throw all the paint on it you can.”
Danny Kaye

Lebkuchen Cream & Genoise Verrines with Apple Craisin CompoteWhen we were very young, we received  a Danny Kaye for Children LP as a gift. We spent HOURS listening to “I Taut I Taw a Puddy Tat”, “Tubby the Tuba Song”, “Popo the Puppet”, “Laugh it Off Upsey Daisy” … and so many more.  Can’t not mention “I’m Late” from Alice in Wonderland. Did you listen to Danny Kaye when you were little {alright, I’m like talking the 70’s!}? Life was carefree, full of hide & seek moments, climbing trees – a laugh-riot all the time with simple and fun comfort zones everywhere!

Lebkuchen Cream & Genoise Verrines with Apple Craisin CompoteI often miss those ‘no TV, no computer, no i-this, that and the other‘ days. Days when you could count the minutes pass, catch butterflies and grasshoppers, and languish mindlessly in the mid day sun. Can still feel my shaky little hands gently lifting the needle of the record player to place it on the LP … blissful! I often feel bad that my kids will never know simple joys of playing and listening to an LP … their comfort zone existing in plug-ins and downloads!

Lebkuchen Cream & Genoise Verrines with Apple Craisin CompoteThis dessert was a result of one of my recent carefree adventures,  one of those things that happened. I seldom follow a plan for desserts I serve at home as this is my playing ground; my experimental comfort zone. I know that if my culinary escapades turn out good or even just OK, my sweet guinea pigs will lap them up. They’ll let me know whether it’s a ‘HIGH FIVE’ or just ‘Hmmmm OK‘, but they won’t let it go waste! I count my blessings…

Lebkuchen Cream & Genoise Verrines with Apple Craisin CompoteThese verrines were lapped up joyfully. I had a vanilla bean genoise sponge ready, one that I wanted to make into a strawberry kiwi cake for someone, but that day strawberries played truant in the market. {Yes, the strawberry season in North India has just begun again}. I came back rather disappointed, and baked a coffee genoise instead, but had this basic sponge on hand. The daughter declared that she wanted to frost it on Sunday…but as I knew would happen. With her exams on, and rather lost as always, she forgot about it! It still played on my mind …Lebkuchen Cream & Genoise Verrines with Apple Craisin CompoteAll of a sudden, another frosted cake seemed a boring proposition. I looked around and saw a sachet of lebkuchen spice that spicy Meeta had got for me a while ago. YES… that was definitely part of my dessert,  maybe in cream. The mind began wandering. What next? I saw these coffee mugs, and thought ‘layered dessert’. One thing led to another, and soon I was whizzing chunks of the cake in the food processor to get a breadcrumb like mix. What followed was layers of vanilla genoise crumbs, lebkuchen cream, and more crumbs. Scrabbled through the larder. What would go with warm, spicy Christmas flavours that the lebkuchen spice threw up so enticingly? It’s a seductive spice blend, one which calls your name! Apple compote sounded like an idea, maybe with craisins or raisins. Some orange zest too? I was on the track.Lebkuchen Cream & Genoise Verrines with Apple Craisin CompoteMake sure you leave the cream whipped to soft peaks so it mingles gently with the cake crumbs, moistening it as you allow it to stand in the fridge for a couple of hours. It permeates the layers and infuses the lebkuchen spice aroma right through. This is a light dessert, yet quite satisfying. I do love verrines for their appealing looks. Play around with layers if you like. The space within is your canvas. I think verrines are a wonderful playground of colours and textures.Genoise Verrine 21Make the holiday season fun. Grab any transparent glasses, coffee mugs, goblets, shot glasses, ice cream bowls you have, doesn’t matter if they are mismatched. Begin the layering. Add a red cranberry compote layer to tie the colours in nicely, and top the glasses with a sprig of mint. Red and green ribbons swathed around tie it all together nicely. I love dressing up my food, and I’m having fun as you can see. {Thank you Mia for the vanilla beans that I spiced my genoise up with, and the ribbons! Love them!!}

Lebkuchen Cream & Genoise Verrines with Apple Craisin CompoteLebkuchen Cream & Genoise Verrines with Apple Craisin Compote
6-8 servings { depending on size of glass}
Prep: 30 mins | Cooking: 25 mins | Assembling: 10 minutes
2/3 of a 3 egg vanilla genoise sponge
300ml low fat cream {25% Amul, chilled}
3-4 tbsp powdered sugar
1 tsp lebkuchen spice
Method:
Whip all ingredients till the cream holds soft peaks.
Lebkuchen Cream & Genoise Verrines with Apple Craisin CompoteApple Craisin Compote
3 medium apples, peeled, cored, chopped
1/2 tsp lebkuchen spice
2 tbsp brown sugar
1/8 cup water
juice of 1 lime
1/4 cup craisins/raisins
Zest of 1 orange
Method:
Place all ingredients in heavy bottom pan. Simmer, covered till apples are soft and liquid almost evaporated. Stir from time time. Taste and adjust lime and sugar {and lebkuchen} if required.
Genoise cake cubes for topping:
18-24 tiny cake cubes, like croutons
1 tbsp unsalted butter
1 tbsp sugar
Place sugar and butter in a frying pan on simmer. Once the butter and sugar melt, before the sugar turns brown, add the cake cubes, and toss them around to coat all sides.
Keep an eye on them, and take off once the sides begin to get caramelised. Cool and store in an airtight container until use
Assembling the verrines:
Run genoise slices in food processor for a minute or two till you get a fine breadcrumb like mixture. Spoon 2-3 tbsp per glass.
Add 2 tbsp of lebkuchen spice cream over the crumb layer, and add some more cake crumbs. Divide any remaining cream over the second layers. Poke a thin cake tester through the centre to gently ease some cream through to the bottom layer.
Spoon the warm apple-craisin compote over the second layer of cream, and chill until time to serve.
Lebkuchen Cream & Genoise Verrines with Apple Craisin CompoteTop with crisp sautéed genoise cake cubes!
♥ Thank you for stopping by ♥

Don’t miss a post feed
Also find me on The Rabid Baker, The Times of India
deeba

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

You May Also Like

cats e1434100597850

Feature | Tips on buying a new oven … getting the best bang for your buck

2015/06/12
Oat Wheat Cheese Crackers Hummus e1424437080703

Baking | Oat & Wheat Cheese Crackers, and a quick Hummus #comfortfood #simple #savoury

2015/02/20
Dark Chocolate Layered Cake with Almond Meringue Topping 1000

Dark Chocolate Layered Cake with Almond Meringue Topping … moist, dark, delicious

2016/06/28

39 Comments

  • Lora

    2010/12/11 at 2:07 am Reply

    These are beautiful. I love lebkuchen and I love Danny Kaye. I was addicted to his movies when I was a child. He was a genius performer.

  • Patricia Shea

    2010/12/11 at 6:49 am Reply

    I have tried to make genoise a couple of times for Yule Logs but mine come out so flat…you obviously have the knack for making them!! They look beautiful and delicious…your photography and layouts are always so great…thank you!!

  • Anna Johnston

    2010/12/11 at 11:07 am Reply

    You have such an awesome way of putting lovely ingredients together into a picture that makes for a real show stopper. I love it.

  • Helene

    2010/12/11 at 9:07 pm Reply

    Your creation is beautiful. And you took amazing pictures. I have to start making verrines, they look so good.

  • bellini

    2010/12/12 at 1:19 am Reply

    Love everything about this post Deeba. I can’t say I listened to Danny Kay, only because it wasn’t available to me. I listened to the Sound of Music soundtrack in those early days.

  • Caitlin

    2010/12/12 at 8:21 am Reply

    I love that little spoon!! These dessert cups sound wonderful. I had never heard of lubkuchen until reading your post.

  • Krista

    2010/12/12 at 11:20 am Reply

    Ohhhh, I LOVE Danny Kaye!! 🙂 I didn’t grow up on his recordings but I DID grow up on his movies. 🙂 I got everyone I could find at our small town library and watched them over and over again. 🙂 My brothers and I still quote “The Court Jester” 🙂

  • shaz

    2010/12/12 at 3:53 pm Reply

    These are indeed so very pretty! Love the styling on these. Beautiful flavours and so Cristmassy. I remember catching grasshoppers and butterflies as a kid too 🙂

  • Sarah, Maison Cupcake

    2010/12/12 at 10:30 pm Reply

    These are beautiful Deeba! I blogged my first verrines today and was pleased with them but I have SO much to learn from you. I love the little ribbons tied around them, how you balanced the spoons on top of the glasses, they’re so pretty.

    I miss the days when I had nothing else to do but play one record after another! Not a care in the world… but did I appreciate it?!

  • Prerna@IndianSimmer

    2010/12/13 at 12:18 pm Reply

    You just reminded me of those good ole days Deeba! Loved ur writing and the recipe is definitely something that you’ll soon be seeing on my blog :-)(hope u don’t mind!)
    LOVED the recipe and can’t wait to try it!

  • meeta

    2010/12/13 at 2:49 pm Reply

    oooh! i thought the bag looked familiar! and the flavors of the verrines sound simply divine! what a great dessert for this time of year!

  • diva

    2010/12/13 at 3:13 pm Reply

    Beautiful verrines Deeba! 🙂 You are truly an inspiration…inspiring me to get off my lazy arse and go make something! happy holidays dear mama

  • Shivani

    2010/12/13 at 4:32 pm Reply

    Hi Deeba….i love all ur receipies..they are simply excellent…but iam a vegetarien..a no egg girl..tell me what sbsitute can i use instead of eggs…???

    And more thing…can u please suggest me some not too xpensivesite from where i can order baking equipment like muffin moulds..cookie cutter..ring mould…n may more…my sis is cumin from US..n there will be big sale on chrismas…wic site will give me cheape n nicer stuff…can u please hesince u use sch awsum stuff formaking things…Thanx again for reading…thanx a ton..will wait 4ur reply..

  • Susan: My Food Obsession

    2010/12/13 at 5:06 pm Reply

    I completely understand what you’re saying about the ‘no gadget’ days — how did we end up to obsessed with keeping ourselves busy? I am one of the worst offenders, I am ALWAYS doing something I hardy ever just chill out and relax….. and now I have a blog so I definitely don’t have any spare time LOL!

    Your compote looks absolutely stunning!

  • Sommer @ A Spicy Perspective

    2010/12/14 at 12:08 am Reply

    This looks truly delightful! A perfect little treat for guests. You have such great food props!

  • pigpigscorner

    2010/12/14 at 6:21 pm Reply

    Looks so pretty! I know what you mean, it’s sad but I have to admit that I can’t live without my comp/internet!

Thank you so much for stopping by. I'd love to hear from you.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

C is for Chettinad Simply Delicious Lotus Biscoff Desserts Baking Pretty Eggless Desserts