it is clear to me that i live coffee.  i shared a slice of hector’s take on ROSE’S heavenly CAKES: Genoise Tres Cafe (page 182) with my sports friend Michelle while serving coffee at the finish line at the annual Thanksgiving Turkey Swim at the beach. fyi, the mustache is gone, but it was fun [...]

cake slices for ROSE’S heavenly CAKES: Genoise Tres Cafe (page 182):

ROSE’S heavenly CAKES: Genoise Tres Cafe (page 182) was created in answer to people that questions why we call ‘coffee cake’ a cake that doesn’t have coffee? i have the same question! Genoise Tres Cafe is coffee at it’s best: on the cake batter, on the cake syrup, and on the ganache. i am happily [...]

a few photos on how to compose hector’s take for ROSE’S heavenly CAKES: Genoise Tres Cafe (page 182). not in order: 1- to showcase the characteristics of the chrysanthemum fluted pan, apply the frosting as a filling rather than as a frosting. torte the genoise in half and cover the bottom layer with the mocha [...]

ROSE’S heavenly CAKES: Genoise Tres Cafe (page 182) uses coffee on the batter: the recipe calls to mix coffee extract with the eggs prior beating. i mixed the coffee extract with the warm butter instead. yum! here is the baked genoise. i adore the cafe colour! in my opinion, genoise, and all other sponge cakes [...]

for ROSE’S heavenly CAKES: Genoise Tres Cafe (page 182), i am using my local turbinado sugar. i love the flavor of turbinado on coffee! don’t worry about the size of the sugar crystals been big; it will dissolve nicely when heating the eggs. nicely, i am making my own coffee extract. soak at room temperature, [...]