Wednesday, June 29, 2011

Red Fruit Shortcake

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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.


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4 comments:

  1. congrats on a successful, flour-ball free genoise! it looks delicious.

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  2. You got very nice height on this cake. Looks lovely!

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  3. Vicki, it looks so cute. I love your pan - is that daisy shaped?

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  4. Vicki, I replied to your comment on my blog re. the roast peppercorn. How do you do it? I've never done it before and now am super curious :).

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