Saint-Honore 04 Triffle (page 227) – flat gorgeous genoise November 25, 2010myyellowkitchen 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. Share this:EmailFacebookTwitterRedditPrintLike this:Like Loading...
S, yes, heart pans 9×2, Wilton brand Sent from my iPhone Loading... Reply November 25, 2010 at 7:26 am
Did you put the turbinado sugar on the cake or did you use it in the cake? Jeannie Loading... Reply November 25, 2010 at 7:16 am
J, i used it on the entire composition, cake batter, syrup, chiboust, and fruit maceration. Sent from my iPhone Loading... Reply November 25, 2010 at 7:29 am
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 Sent from my iPhone Loading... November 25, 2010 at 9:14 am
and we ate one layer yesterday. was delish! Sent from my iPhone Loading... Reply November 26, 2010 at 6:49 am
Those genoise look absolutely perfect- high, flat and even. Looking forward to seeing the end result, sounds delicious! Loading... Reply November 26, 2010 at 2:56 pm
j, thx. do note that I unmolded and cooled first, then place them back on the pan for the photo and storage. Sent from my iPhone Loading... Reply November 27, 2010 at 7:35 am
Hector, are these 9” by 2” cake pans?
S, yes, heart pans 9×2, Wilton brand
Sent from my iPhone
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.
Sent from my iPhone
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
Sent from my iPhone
Wow that sounds fantastic.
and we ate one layer yesterday. was delish!
Sent from my iPhone
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.
Sent from my iPhone