Tuesday, July 5, 2011
White Gold Passion Genoise
This is the last genoise in Rose's Heavenly Cakes on my To Do List. I'm two for two in requisite height and lack of flour balls. It took the entire book but finally I no longer fear genoise.
The only source of frozen passion fruit puree in this town was at Whole Foods. I neglected to notice it was in the form of a concentrate. The curd and syrup came out way too strong because I did not realize I needed to follow Rose's special instructions for concentrate. The only way to tone it down was to turn the entire thing into a fruit basket cake with bananas, peaches, nectarines,strawberries and mango sorbet, cutting the highly acidic flavor of the passion fruit. With the hot hot hot weather we've been having I opted for a simple whipped cream topping instead of the heavier buttercream. It turned out to be the best fruit basket cake any of us have ever had. In the future, I'll pare down the concentrate but still add bananas, mango and strawberries. The combined flavors were just spectacular.