Wednesday, June 29, 2011
Red Fruit Shortcake
At last, a genoise that rose to the requisite height and was completely flour ball free. It's got to be the Wondra flour. I have better luck with it so might as well face the fact any genoise I try to make will have to be made with Wondra. I wasn't looking forward to making this Red Fruit Shortcake and nearly cried when I realized I overlooked the fact that I had yet to make it. It does give me courage to face the Gold Passion Genoise left on my bake list.
I sliced it in half, brushed on the Chambourd syrup, loaded it with berries and then put the top back on. More syrup brushing just because it was so pretty, a bit of squiggly whipping cream and a final bit of berries. Very light and scrumptious dessert.