somehow i will compose ROSE’S heavenly CAKES: Saint-Honore Triffle (page 227) as a heart. here is the flat gorgeous baked genoise:
note: i am using maui turbinado sugar on this cake.
somehow i will compose ROSE’S heavenly CAKES: Saint-Honore Triffle (page 227) as a heart. here is the flat gorgeous baked genoise:
note: i am using maui turbinado sugar on this cake.
Hector, are these 9” by 2” cake pans?
S, yes, heart pans 9×2, Wilton brand
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Did you put the turbinado sugar on the cake or did you use it in the cake?
Jeannie
J, i used it on the entire composition, cake batter, syrup, chiboust, and fruit maceration.
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How does it change the flavour?
it gives a slight ‘brown sugar’ taste. lightly so. the crumb is also darker. i think it will compliment my take, using lychee/rambutan/coconut instead of grand marnier/strawberries/orange
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Wow that sounds fantastic.
and we ate one layer yesterday. was delish!
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Those genoise look absolutely perfect- high, flat and even.
Looking forward to seeing the end result, sounds delicious!
j, thx. do note that I unmolded and cooled first, then place them back on the pan for the photo and storage.
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